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Canco - Lower Nicola

407 Hwy 8 Lower Nicola BC V0K 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco - Lower Nicola has been inspected 7 times by Interior Health Authority since October 28, 2019. The most recent inspection, on January 21, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 3 separate inspections, most recently on January 21, 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 once on February 27, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on April 8, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 27, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 4 times across 4 separate inspections, most recently on January 21, 2026. 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.

7 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: The foods in the hot holding display cabinet had an inadequate internal temperature of 40° C (104° F). Potentially hazardous foods must be hot held at a minimum temperature of 60° C (140° F). Foods must be reheated in the microwave to a minimum of 74 ° C, and then can be hot held at a lower temperature of 60° C or hotter. Adjust the hot holding cabinet temperature so that foods are displayed at the correct temperatures. Correct right away. 2. NOTE: See item F2.1 below regarding thermometers.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): NEW INFRACTION: Staff must monitor the final temperature of foods that are being reheated in the microwave. Before being placed in the hot holding display cabinet, all foods must reach a minimum internal temperature of 74° C (165° F) for 15 seconds after being reheated in the microwave. Staff must check the reheat temperature with a digital probe thermometer. At the time of inspection staff could not locate a thermometer. Correct right away.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: There must be a digital probe thermometer available for monitoring reheating temperatures (minimum 74° C) at the microwave, and for monitoring hot holding temperatures (minimum 60° C) in the hot holding display cabinet. Also, a thermometer must be placed in the hot holding cabinet for staff to readily check the unit temperature; the built-in temperature gauge on the unit appears not to be accurate. Correct right away.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: Liquid hand soap and paper towel was not provided at the behind-counter sinks. hand wash supplies must be provided at these sinks.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NOTE: Owner/Operators FoodSafe certification has expired. FoodSafe certification will need to be renewed.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NOT RESOLVED : Obtain a digital probe thermometer so that staff can check that the foods in the hot holding cabinet are being held at the proper food temperature of 60° (140° F) or hotter. NOTE: A thermometer capable of reading 60 C (140 F) or higher was not found in the hot holding display cabinet. Ensure that a thermometer is present in the hot holding display cabinet for the daily monitoring of temperatures.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: A food safety plan is not on file for the food handling occurring in this premises. A written food safety plan will need to be developed so that staff are familiar with the required temperature controls for the safe storage and displaying of foods. Information requiring food safety plans and templates for developing a food safety plan are attached. Call or email Interior Health if you require assistance with the plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: A sanitation plan is not on file for the food handling area for this premises. A written sanitation plan will need to be developed so that staff are familiar with the proper cleaning and sanitizing procedures for the food handling equipment. Information is attached. Call or email Interior Health if you r3equire assistance with the plan.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW: The food temperatures of the foods on the top shelf of the hot holding cabinet (i.e. sausage rolls) was 50° C (122° C) at the time of inspection. All food temperatures in the hot holding cabinet must be a minimum temperature of 60° C (140° F) or hotter at all times. Adjust the temperature setting to ensure proper food temperatures throughout the hot holding cabinet. • NOTE: The parchment paper on the bottom shelf of the hot holding cabinet is likely impeding the proper hot air flow coming from the heater below the bottom shelf, resulting in the foods on the top shelf not being held at the proper temperature of 60° C or hotter. Adjust the way that foods are stored on the bottom shelf so that the air flow is not impeded. • NOTE: Staff must check the food temperatures daily to ensure that the proper temperatures are being maintained. Hot holding and cooler temperatures must be checked daily, and record temperatures on a log sheet (a log sheet is attached with this report.
      • 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): • NEW: obtain a digital probe thermometer sot that staff can check that the foods in the hot holding cabinet are being held at the proper food temperature of 60° (140° F) or hotter. • NOTE: Does the dial thermometer hanging in the bottom of the hot holding cabinet go as high as 60° C (140° F)? If not, replace the thermometer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • NEW: A food safety plan is not on file for the food handling occurring in this premises. A written food safety plan will need to be developed so that staff are familiar with the required temperature controls for the safe storage and displaying of foods. Information requiring food safety plans and templates for developing a food safety plan are attached. Call or email Interior Health if you require assistance with the plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • NEW: A sanitation plan is not on file for the food handling area for this premises. A written sanitation plan will need to be developed so that staff are familiar with the proper cleaning and sanitizing procedures for the food handling equipment. Information is attached. Call or email Interior Health if you r3equire assistance with the plan.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The hot holding display for the samosas ranged in temperature from 45° C to 54° C. the samosas must be hot held at a minimum temperature of 60° C at all times. Adjust the temperature setting of the display case, and improve the hot air flow inside the dis[lay case to facilitate temperature control. Correct right away. • The frozen samosas must be brought up to temperature (minimum 60° C) before being put into the hot holding display case (e.g. pre-heat in microwave).
      • 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): • Place a thermometer in the samosa hot holding display case to monitor temperatures. Maintain the food temperature at a minimum of 60° C. Correct right away.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  7. Monitoring

    0 infractions

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