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Clarkes General Store

5766 Little Horsefly Rd Horsefly BC V0L 1L0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Clarkes General Store has been inspected 9 times by Interior Health Authority since May 13, 2013. The most recent inspection, on March 5, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on February 21, 2018. For example: 4 - Are proper refrigeration, freezing and thawing 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 once on March 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 14, 2018. For example: 5 - Are foods from approved sources?

  • 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 4 times across 4 separate inspections, most recently on March 5, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 once on April 25, 2024. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): This facility is on a Boil Water Advisory. Continue using bottled water for coffee / tea station. No sinks accessible to the public, however if a customer uses the washroom, ensure they are aware of the Boil Water notice.
      • F1.4B Water supplied to the facility must be potable.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, the grate covering the condenser unit fan was observed to have accumulated dust. Since the condenser fans blow this dust through the air, food can potentially become contaminated. • Remove the protective grate from the condenser unit, clean and sanitize before replacing it on the condenser unit. Add this item to your regular cleaning checklist.
      • 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.
  2. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): This facility is on a Boil Water Advisory. Signs must be posted at the front of the store and at each sink. Please continue using bottled water for coffee / tea station. • F1.4B Water supplied to the facility must be potable.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Digital thermometers on some of the refrigeration units not accurate. An accurate thermometer should be available for all of these units holding potential hazardous food, and temperature checks should be done regularly.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): This facility is on a Boil Water Advisory.
      • F1.4B Water supplied to the facility must be potable.
  4. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): If cooler cannot be adjusted or reach the required temperature, all potentially hazardous food items must be removed from the "Pepsi" cooler and stored in the other cooler with the milk.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): "Pepsi" display cooler too warm at 6°C to 8°C, must be ≤4°C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Boil Water Advisory continues.
      • F2.1B - Water supplied to the facility must be potable.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Individual packages of Rodear Meats Jerky must be labelled with wt. and ingredients.
      • F2.5A - All foods on the premises must be from an approved source.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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