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Canco #257

10 Old North Thompson Hwy Clearwater BC V0E 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco #257 has been inspected 5 times by Interior Health Authority since August 22, 2022. The most recent inspection, on August 26, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 August 26, 2026. 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 3 times across 2 separate inspections, most recently on August 26, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 8 times across 4 separate inspections, most recently on August 26, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 26, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 3 times across 3 separate inspections, most recently on August 27, 2025. 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.

5 inspections

  1. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Standard utensil washing not being done onsite (advised scoops are taken to the other Canco for cleaning/sanitizing). 2 compartment sink at back of store is available for proper utensil washing and must be utilized to provide onsite, on demand area for cleaning and disinfecting ice cream scoops and other equipment. • Facility had bleach sanitizer test strips, but no bleach sanitizer to sanitize scoops and other items.
      • 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): • Clean area around the 2 compartment sink and keep it free and clear for cleaning and sanitizing utensils.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Copy of permit not posted. If you cannot locate, contact our office at 250-851-7340 to order a new one, and post at the ice cream station once received or located.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Staff could not locate the food safety plan for the ice cream service. Health Officer will supply document to keep at the station. • Temperature logs could not be located.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plan could not be located. Health Officer will supply template for completion.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility has chlorine test strips, but is using quat sanitizer. Quat test strips needed, and/or have bleach onsite for sanitizing food contact surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Standard utensil washing had not been done onsite. 2 compartment sink at back of store is available for proper utensil washing.
      • F2.3B Manual dishwashing procedure 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    0 infractions

  4. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Hot dog/roller location does not protect food from potential customer contamination - directly on higher counter without sneeze guard ( food is located at same general height as face height +/-) - this roller must be in such a location that protects from contamination and also close to hand wash sink as discussed. • Health Officer to attend May 14, 2024 to follow up on new location and protection of food items. In the interim, food must be protected from contamination, and if needed, dispensing hot dogs and other foods on rollers must be discontinued until such time as the service prevents contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer required for inside of ice cream freezer • Probe thermometer required for hot items • Sanitizer test strips required for the bleach sanitizer.
      • 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): • Sanitizer required for washing/sanitizing the scoops. Currently facility only has RTU surface sanitizer, but this is not suitable for the scoops. Please provide bleach or another approved sanitizer. Health Officer will check concentration on May 14, 2024, however, bleach sanitizer must be purchased and put into use ASAP.
      • F2.3B Manual dishwashing procedure 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): • Ice cream scoops not to be stored in room temperature water. Health Officer to email updated storage information to print out and keep. Keep ice cream scoops in the ice cream freezer or they can be kept at room temperature on a clean surface and cleaned and sanitized every 2-4 hours. Staff moved scoop at the time of inspection.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit required - only decal is attached to ice cream glass. Please call 1-250-851-7340 to order a new permit and post once received.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): • Hot dog roller added without approval. This was discussed prior, and hot dog roller must be moved to a location that prevents customer contamination and is closer to the hand wash station. If this cannot be done, hot dog roller serviced by staff will not be allowed by Health Officer.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food Safety Plan to be printed and posted. Print and keep all resources that Health Officer supplies.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometers required inside the ice cream freezer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Staff were unable to locate operating permit. The Interior Health operating permit must be posted in a conspicuous location, such as behind the POS station. A replacement permit can be requested by calling the Kamloops Public Health Protection office at 250-851-7340.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

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