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Canoe Village Market

7390 50 St NE Canoe BC V0E 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canoe Village Market has been inspected 10 times by Interior Health Authority since March 25, 2013. The most recent inspection, on March 31, 2026, recorded 4 infractions.

4 of 10 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on March 31, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 separate inspections, most recently on March 31, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on March 31, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times on July 12, 2017. For example: 7 - 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.

10 inspections

  1. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C - Soups were being reheated in the hot holding units. Foods must be rapidly heated (i.e microwave or stovetop) before being placed into hot holding units. Hot holding units are not intended to rapidly reheat food.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D - QUAT sanitizer spray bottles measured >400ppm. QUAT sanitizer must be maintained between 200-400ppm to prevent chemical contamination of food contact surfaces. Dilute or adjust dispenser such that it dispenses between 200 and 400ppm QUAT solution, verify the concentration with test strips.
      • 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): F2.5B - Floor in front of walk in refrigerator is degraded and requires repair. Facility must be kept clean sanitary condition such that all surfaces are easily cleanable and wipeable. F2.5B - Raw wood surrounding walk in refrigerator. All surfaces in food storage areas must be finished so that they are easily cleanable. Paint/finish walls surrounding walk in refrigerator. F2.5E - Corrected during inspection: A bucket of driveway ice melt was being stored in the kitchen. All items not related food service must be removed from the kitchen. Staff moved the bucket to the rear storage room away from food storage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B - at the time of inspection did not hold food safe certification. At least one employee present in the facility must hold a valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): please renew and send certificate when available.
  4. Monitoring

    0 infractions

  5. 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. Box of frozen food in the walk in are being stored on the floor. 2. The light fixtures overtop of the food processing area are missing.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The display fridge temperature was measured at 7-8°C. Salad and sandwich were measured at 5.2 and 5.8, respectively. The regulatory limit for food safety is 4°C. Operator turned down refrigeration setting of unit and fridge temperature was measured at 2°C within the hour. At the time of inspection, an accurate thermometer was also moved into the unit. 2. Cheese pizza is being stored/displayed in a prepackaged format at ambient temperature. No evidence can be provided for the products' safety under conditions of ambient temperature storage. An email has been provided to discuss feasible options for assessing this condition. Until evidence can support that this productcan be safely stored at room temperature, it must be treated as any other potentially hazardous foods and stored/displayed in a refrigerated means. Operator has agreed to conform to the latter requirement at this time. No records are being maintained for hotholding temperatures (Eg. hot case, soup, hot dogs)--this process is to be initiated so that hotholding thresholds can be verified. Sample logging templates are being provided by email.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Many cold storage units have inaccurate thermometers. Ensure all cold-storage units are equipped with accurate NSF certified thermometers. 2. The hotholding case does not have a thermometer. It must be equipped with an accurate thermometer to monitor hotholding temperatures. Please confirm by providing photos of new thermometers.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The hard surface disinfectant dispenser is dispensing quaternary ammonium solution at 400ppm --manufacturer's specification is 200ppm for use. Please have concentration lowered. In the interim, use the sanitizer dispenser at the warewashing station. Please inform when this is complete and provide a test strip reading by email for confirmation. 2. Some boxes of foods are being stored on the floor in the walk-in freezer. Keep all foods elevated off the floor to protect from contamination and to facilitate cleaning. Provide picture to confirm this action is complete. 3. A spray bottle of index was stored on a higher level shelf above food prep area--this was moved to a lower level to reduce the potential for contamination. 4. It is noted that some porous mats are being used for flooring under select areas. Porous material that is difficult to clean should not be used in a food premises. Please look for replacement material that is smooth, easy to clean, non-porous, and non-pervious to moisture. Please look to completing this within the next 6 months.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Foodsafe training requirement could not be confirmed at the time of inspection. Please provide certification confirmation for review.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display case cooler temperature storing pizza and sandwiches was measured at ~10C at the time of inspection. Operator informed that cooler has just been re-stocked. However temperature log indicates that the cooler temperature was at 7C in the morning. Cooler fan was cleaned at the time of inspection. Directed operator to move potentially hazardous foods to a cooler capable of maintaining at 4C or colder if temperature does not come down to 4C or colder within 15 minutes. Please provide me with an update. Note: - According to the temperature log sheet, it appears that corrective actions were not taken when cooler temperature was measured at above 4C. Also staff was unaware of proper cold-holding temperature. Please ensure corrective actions are taken and documented when the temperature was measured to be too warm.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available upon request. Please ensure that the completed food safety plan is available onsite for staff to refer to when needed.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available upon request. Please ensure that the completed sanitation plan is available onsite for staff to refer to when needed.
  8. Monitoring

    5 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Temperatures of items in hot holding unit were measured at <60C. Internal temperature of a piece of fried chicken was measured at ~45C. Unit temperature appears to be set at 55C. Staff informed that these were in the unit since about 11am. Items (fried chicken and pizzas) in the hot holding unit were discarded at the time of inspection. CDI - Corrected During Inspection. All potentially hazardous foods must be held hot at 60C or above and must not be stored in the danger zone i.e. between 4C and 60C for more than 2 hours. After 2 hours, food must be discarded. The danger zone is where toxin and/or bacteria grow and multiple the best. Please ensure the hot holding unit is capable of maintaining at 60C or above prior to storing potentially hazardous foods. Hot holding temperatures of foods should be monitored and recorded.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. A carton of creamer was found to be stored at room temperature. Although it was stored on a block of ice, as the carton of creamer was not submerged in the ice, it was not maintaining at 4C or less. Suggested using a thermos to keep creamer cold and storing only amount to be used and refilling as needed so that creamer is not stored in the danger zone for an extended period of time. 2. Thermometer is missing in the walk-in cooler. Please also note that the display cooler thermometer appears to be inaccurate. It is showing a freezing temperature. Cooler temperature was measured at ~4C, which is adequate for storing potentially hazardous foods. Please replace the thermometer with an accurate one. NSF-certified thermometer is recommended. It was also noted that temperatures of more than 4C were recorded on the temperature log and there appears to be no corrective actions. Please ensure staff is aware of corrective actions to take when temperature is measured at more than 4C and the actions taken should be documented. Potentially hazardous foods in coolers must not be left at 4C or above for more than 2 hours. After 2 hours, food items must be discarded.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Observed ice cream scoops stored in a bucket of water at room temperature. Scoops were taken out of the bucket to be cleaned and sanitized at the time of inspection. CDI - Corrected During Inspection Scoops should not be stored in a bucket of room temperature water as this is an excellent medium for bacterial growth. Please ensure the scoops are stored in a temperature controlled environment e.g. in freezer or in cooler to prevent bacterial growth and are routinely cleaned and sanitized.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Renovation was made without approval. Layout was approved at the time of inspection. Please note that for future renovations, plans must be submitted for approval prior to any work done.
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Insufficient lighting in the walk-in cooler. The light fixture above food storage shelving appears to be not working. 2. Observed bare wood flooring in freezers storage area and in certain areas of the food premises. There must be no exposed wood in the food preparation/handling or storage area. Exposed wood are porous and cannot be properly cleaned and sanitized. Therefore any exposed wood must be sealed or painted to allow for easy cleaning.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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