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Canal Flats Family Pantry

8953 Arbuckle St Canal Flats BC V0B 1B0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canal Flats Family Pantry has been inspected 13 times by Interior Health Authority since December 31, 2012. The most recent inspection, on July 3, 2026, recorded 1 infraction.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 July 3, 2026. For example: 7 Are foods protected from contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 9, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 15, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

13 inspections

  1. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Several food items (e.g. ice cream) in the walk-in freezer were observed to be stored directly on the floor. All food items must be stored off the floor to protect them from contamination.
  2. 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. Walls around sinks in deli area are soiled and require cleaning. 2. Large bread racks require cleaning and sanitizing. 3. Bread slicer is soiled/has debris and requires cleaning and sanitizing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. 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.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Deli fridge contained an oven thermometer that did not have a temperature range appropriate for a fridge. Thermometer switched at the time of inspection. CDI 2. Thermometer in hot holding unit at front of store was broken. Thermometer was replaced at the time of inspection. CDI
  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility did not have quaternary ammonium (quat) test strips for monitoring sanitizer solution concentrations. Please obtain quat test strips for the next routine inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 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.
      • F2.3E - 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.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of potentially hazardous foods (ie: sandwiches) in the open case line cooler measured at 9-11C at the time of inspection. Operator stated that electrical and maintenance personnel have been contacted to fix the cooler. Store potentially hazardous foods in a cooler that can consistently maintain a temperature at or below 4C until the open case cooler is fixed. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): There was a build-up of food debris in the hard-to-reach areas of the meat slicer 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.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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