Skip to content
Loading map…

Canal Flats Family Pantry

8953 Arbuckle St Canal Flats BC V0B 1B0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Canal Flats Family Pantry has been inspected 9 times by Interior Health Authority since January 27, 2015. The most recent inspection, on November 13, 2024, found no infractions.

3 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on October 14, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 26, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on April 4, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 26, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 9, 2016. For example: 10 - Are foods from approved sources?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Daylight can be seen around back door. To help prevent the entry of pests into the facility all entrances should seal properly.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Flooring in the walk-in cooler is soiled and requires cleaning and sanitizing. Flooring in the walk-in freezer has debris and requires cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Meat processing department was using an unknown sanitizer for food contact surfaces. The sanitizer did not have any concentration of chlorine, quaternary ammonium chloride (quat) or hydrogen peroxide, so it was replaced with quat during the inspection. Facility must ensure that all sanitizers are at the proper concentration and are labelled with their contents to prevent accidents and effectively kill food-borne pathogens. Alcohol sanitizers above 70% are effective at killing some viruses like Covid-19, but may not be effective against food-borne pathogens like bacteria and spores with a thicker membrane/cell wall.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Observed a build-up of mould on the inside of the egg and milk cooler. Also observed a build-up of dust on the fans within this cooler. These areas should be cleaned and sanitized with a bleach solution to prevent the contamination of food products. 2. Shelving units within the raw meat processing area had a light build-up of dirt/debris. Please ensure these shelving units are routinely cleaned and sanitized with the rest of the meat processing room each afternoon.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel in dispenser at hand sink in butcher area. Ensure the dispenser has paper towel in it or paper towel is available at the hand sink.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Dishware (meat and bakery area) were being washed, sanitized and then rinsed. Reviewed proper 3-compartment sink dishwashing method. Wash, rinse, fully immerse in sanitizer for 2 minutes, air dry. Additional info attached to report. 2. Ensure a sanitizer spray bottle or bucket is available for sanitizing surfaces/equipment. Use sanitizer in spray bottle to clean in place any items too large to wash in 3-compartment sink ie. parts of the meat slicer. Additional info attached to report. Ensure that wiping cloths are either single use or kept in a bucket of approved sanitizer (100-200ppm bleach or 200ppm Quats) when not in use.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Knife holder in butcher area has ground beef debris on it. Ensure this is taken apart and cleaned and sanitizer regularly. 2. The counter in the butcher area has the laminate coming off in multiple areas/edges. This can make it difficult to properly clean and sanitize. Ensure this counter is replaced/repaired. 3. Ensure any equipment/clutter that is not required for the store is moved off the premises. It can make it hard to clean properly and gives pests hiding spots.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel in dispenser at hand sink in butcher area. Ensure the dispenser has paper towel in it or paper towel is available at the hand sink.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Cutting boards in the meat section had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare. Any board with noticeable grooves must be replaced as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. There was an accumulation of debris in the meat bandsaw at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 10 - Are foods from approved sources?
      • Observation(s): Several baby foods were noted to be past their expiry dates. Instructed operator to remove them from the shelf and to not sell them to the public. Ensure that products (especially baby foods) sold to the public are not past their expiry dates.
      • 10.1 - All foods on the premises must be from an approved source.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website