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Canco Oliver

8102 Hwy 97 Oliver BC V0H 1T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco Oliver has been inspected 5 times by Interior Health Authority since May 6, 2021. The most recent inspection, on July 13, 2026, recorded 6 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 July 13, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on July 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 13, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on December 13, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips are needed for the sanitizer. You can purchase these at places such as Zep in Penticton, or online at Amazon, etc.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The hole in the cupboard between the freezers and the cooler must be sealed and cleaned inside. Droppings were found in there and it looks like they came from that hole.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not used for sanitizing. Sanitizer was found on premise but was old and almost empty. Please buy some food grade, unscented sanitizer (quats preferred since it sill be used less frequently and bleach has to be made fresh each day).
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap and paper towel in food service area for washing hands. Staff would wash hands at a different sink on the other side of the store. Please ensure there is soap and paper towel at the sinks in the food service area.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff could not find Food Safety Plan. I will send templates to fill in that will be very easy to do. Please have these printed and in a binder with the Sanitation Plan and FOODSAFE or equivalent training certificates.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff found a duty's list for cleaning, however it is not quite what is required as a Sanitation Plan. I will send templates for you to fill in.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich cooler near the front till of the store had sandwiches and creamers that had internal temperatures of 17.2 and 17.3 degrees Celsius. All potentially hazardous foods above temperature were destroyed in the garbage can with sanitizer poured on top of them. In total 13 sandwiches and 50 individual creamers were destroyed. All potentially hazardous foods must be placed in a cooler that is able to hold foods 4 degrees Celsius or colder until the refrigeration unit has been serviced. No meats, cheeses, dairy or sandwiches can be held in this until fixed.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Middle counter in the ice cream area must have all items that are single use removed and discarded, and the items that are reusable must be cleaned and bleached must be cleaned and sanitized. All shelving must be cleaned and sanitized once this has been preformed as well. • Bleach mixture of 100-200 ppm, or other approved sanitizer must be used on food contact surfaces and counters. Please purchase a spray bottle so that you have easy access to a sanitizer. They can be purchased at places such as the dollar store. • Please remove and discard all the open exposed ice cream cones in the store if the ice cream section is not in service. This will prevent the accumulation of dust and flies on the cones as well as pest attractants in the store.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Paper permit missing and not posted. Just the receipt and valid decal were posted in the location near the ice cream. Please contact our office at 250-770-5540 or [email protected] to have paper copy of permit to post reissued to you.
      • 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): • No Food Safety Plan could be located at time of inspection. A food safety plan must be made, I will send information on this.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • No Sanitation Plan could be located at time of inspection. A Sanitation Plan must be made, I will send information on this.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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