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Clinton Budget Foods

1429 Cariboo Hwy Clinton BC V0K 1K0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Clinton Budget Foods has been inspected 6 times by Interior Health Authority since March 6, 2020. The most recent inspection, on October 15, 2025, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on October 15, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on October 15, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2025. 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 October 15, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

6 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler (at dairy): 3.8 - 5.5 C; Sandwich cooler: 7 C; eggs in produce cooler: 6.4 C. Adjust temperatures in these coolers to maintain food at or below 4 C. Move sandwiches to another cooler that can maintain 4 C until the sandwich cooler is at proper temperature. Coffee creamers noted on counter at room temperature. These should be kept temperature controlled if not used within 2 hours. Use calibrated probe thermometer to verify food temperatures in coolers. Do not rely only on display thermometers.
      • 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): No chlorine test strips were available onsite. Probe thermometer is available onsite to check food temperatures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gaps around back door may allow easy entry of pests. Food spills in preparation area may be a pest attractant. Basement has many potential harbourage areas for rodents. Back door needs repair to create a tight seal. Food preparation area and basement area need to be cleaned up.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer spray bottle or wiping cloths noted during inspection.
      • 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): Door seals at glass door (near dairy products) needs to be replaced. Food stock should be stored up off the floor (15 cm) to allow for easy cleaning. Remove unused equipment and supplies from preparation and storage areas.
      • 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.
      • F2.5B 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser needs to be refilled. Sink must remain empty so that it is available for use at all times (not used for storage of dish soap).
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back receiving door was observed with a small gap even when closed. This can allow possible entry of pest into facility. Corrective Actions: • Ensure that the gap is sealed or new weather stripping is added to seal it. There should be not gap in this door.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Previous outstanding violation: Sanitizer test strips were not available during inspection. Corrective Action: Please have them available for sanitizer verification.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back receiving door was observed with a small gap even when closed. This can allow possible entry of pest into facility. Corrective Actions: • Ensure that the gap is sealed or new weather stripping is added to seal it. There should be not gap in this door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Previously outstanding violation Please have a sanitizer solution (bleach 200 ppm- 5 ml of bleach per 1 L of water ) available for front counter or microwave "food prep" areas. Please be reminded to have this labeled as well
      • 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): Outstanding Violation: • Wall in cooler needs cleaning throughout. • Observed areas underneath the display shelves that had food debris and needed cleaning. • Flooring in the walk in cooler also needed to be replaced, please provide the EHO a plan in regards to this replacement or repair of flooring. Surfaces must be easy to clean, durable, smooth, and imperious to moisture. • Please also note any surfaces that are untreated or bare wood need to be sealed or painted. If no these surfaces are hard to clean and allow pathogen growth, increasing the risk of cross contamination. Please provide a EHO with your plan to complete this.
      • 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.
      • F2.5A 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please provide copies of current Foodsafe certifications for staff at the store. A Foodsafe certified staff member must be on site at all times.
      • 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.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were not available during inspection. Please have them available for sanitizer verification.
      • 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): Please have a sanitizer solution (bleach 200ppm) available for front counter or microwave "food prep" areas. Please be reminded to have this labeled as well
      • F2.3C Clean in place warewashing procedures 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): • Wall in cooler needs cleaning throughout. • Observed areas underneath the display shelves that had food debris and needed cleaning. • Flooring in the walk in cooler also needed to be replaced, please provide the EHO a plan in regards to this replacement or repair of flooring. Surfaces must be easy to clean, durable, smooth, and imperious to moisture. • Please also note any surfaces that are untreated or bare wood need to be sealed or painted. If no these surfaces are hard to clean and allow pathogen growth, increasing the risk of cross contamination.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were not available during inspection. Please have them available for sanitizer verification.
      • 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): Please have a sanitizer solution (bleach 100 ppm- 1 capful to 3-4 L) available for front counter or microwave "food prep" areas. Please be reminded to have this labeled as well
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station by microwave and coffee area was obstructed with a "live bait" cooler during inspection. There is a second hand sink available behind the counter. Please have both hand sinks available to encourage hand hygiene.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please provide copies of current Foodsafe certifications for staff at the store. A Foodsafe certified staff member must be on site at all times.
      • 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.
  6. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Basement living quarters don't appear to have fire separation; please ensure there is a lockable door to separate the facility. Operator explained that there is no one living on premises and it is not being planned.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.

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