Skip to content
Loading map…

Canco 142-108 Mile

4944 Easzee Dr 108 Mile Ranch BC V0K 2Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco 142-108 Mile has been inspected 5 times by Interior Health Authority since March 22, 2024. The most recent inspection, on May 8, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 May 8, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on May 8, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 8, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 2 separate inspections, most recently on September 15, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: The food products located in the hot holding unit were measured at an internal temperature of 47°C. Corrective Action: Discard the food items. Ensure that the hot holding unit is maintaining 60°C at all times. Corrected During the Inspection: The food items were discarded.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine bleach test strips were not available at the time of the inspection. Corrective Action: Acquire bleach test strips. F2.1B: A thermometer was not present on the inside of the hot holding unit. Corrective Action: Acquire a thermometer and place it on the inside of the hot holding unit. The hot holding unit must maintain a temperature of 60°C at all times.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Sanitizer solution was not mixed and readily available at the time of the inspection. Corrective Action: Prepare a bleach solution and ensure the sanitizer solution is maintained at 200ppm at all times. Corrected During the Inspection: The operator mixed the sanitizer solution.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Paper towel was not available at the back handwashing sink. Corrective Action: Place paper towel in the dispenser and ensure the sink is stocked at all times. Corrected During the Inspection: Paper towel was placed in the dispenser.
  2. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: The facility did not have a sanitizer solution that was safe for food contact surfaces. Corrective Action: Acquire a sanitizer solution that is safe for food contact surfaces and ensure it is mixed at the proper concentration.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Large amounts of debris and build up were found on the not in-use cooking equipment. Corrective Action: Clean and sanitize all cooking equipment after each use. F2.5B: Counter tops and the surrounding area was not kept in a clean and sanitary manner. Corrective Action: Ensure all countertops and surfaces are being routinely cleaned and sanitized. F2.5D: Chemicals were located in the kitchen area and not kept separate from the kitchen. Corrective Action: Ensure all chemicals are being stored separately from any food preparation areas.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Handwashing sink did not have any soap and the soap dispenser had been removed from the wall. Corrective Action: Acquire liquid hand soap and ensure that it is available at all times. F2.7C: Paper towel was not available at the time of the inspection. Corrective Action: Acquire paper towel and ensure that it is available at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Operator was unable to locate the Food Safety Plan during the inspection. Corrective Action: The Food Safety Plan must be present on site at all times and available for staff to update and review when needed. If the Food Safety Plan cannot be located, then a new plan must be completed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Operator was unable to locate the Sanitation Plan during the inspection. Corrective Action: The Sanitation Plan must be present on site at all times and available for staff to update and review when needed. If the Sanitation Plan cannot be located, then a new plan must be completed.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: Thermometers were not available for the hot holding unit. Corrective Action: Acquire thermometers for hot holding unit and ensure they are placed inside the unit in order to confirm that unit is maintaining 60°C at all times.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Hot holding unit was measured at 55°C. Corrective Action: Increase and maintain the temperature of the hot holding unit to 60°C or higher at all times in order to reduce the risk for microorganism growth.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D: No sanitizing solution available on-site. Corrective Action: Obtain a bleach or QUAT sanitizing solution and ensure a that a solution is mixed at a concentration of 200ppm at all times in order to adequately sanitize food contact surfaces and reduce the risk for microorganism growth.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips were not available on-site. Corrective Action: Obtain test strips in order to ensure that sanitizer is reaching the required 200ppm concentration. F2.1B: No thermometer located in the hot holding unit. Corrective Action: Obtain a thermometer and place it in the hot holding unit in order to ensure the required 60°C temperature is being obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Sink had things stored in it and there was no sanitizing solution on-site. Corrective Action: Remove items from the equipment washing sink so it is available at all times. Acquire sanitizer solution so that proper equipment washing can be performed.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6I: Food prep area has multiple bottles of car oil and other open chemical bottles. Additionally, non-food preparation related items could be found where food was being reheated. Corrective Action: Remove all chemicals from the food preparation area and ensure that all non-food related items are separated from the area where food is being cooked and reheated.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1B: Facility does not have health approval to sell food for immediate consumption.
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Written Food Safety Plan not available on-site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4L Written Sanitation Plan not available on-site.

Nearby inspected facilities

Own this business? Add a badge to your website