Coldstream Market
9912 Kalamalka Rd Coldstream BC V1B 1L7 · Food Retailer - Food Store
Inspection summary
Coldstream Market has been inspected 11 times by Interior Health Authority since March 25, 2013. The most recent inspection, on February 24, 2026, recorded 1 infraction.
2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.
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 5 times across 5 separate inspections, most recently on March 5, 2025. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 4 separate inspections, most recently on February 24, 2026. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 March 27, 2019. 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 3 times across 2 separate inspections, most recently on November 22, 2022. For example:
7 Are there handwashing stations available and properly supplied?
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 October 2, 2015. For example:
10 - Are foods from approved sources?
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.
11 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food near the front of the sandwich cooler was measured at 6°C. Corrective Action: Move perishable food towards the back of the cooler so it is maintained at 4°C or colder. Ensure corrective actions are taken in response to non-compliant entries in the temperature logs. The actions taken should also be recorded (e.g. recheck after defrost cycle, transfer or discard food, adjust or service coolers). Continue to monitor dairy product temperature at the doors (customer side), maintain at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Hard to reach spaces in both walk-in coolers • Bottle organizer tracks in the beverage walk-in cooler Corrective Action: Clean the areas identified. Low storage shelves should be positioned at least 15 cm (6 in) above the floor to enable proper sanitation. Continue to clean and sanitize the microwave as needed. The fan covers in the beverage walk-in cooler should be cleaned (safely) to remove dust and debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: There is insufficient lighting in the dairy walk-in cooler. Corrective Action: Provide brighter lighting inside the cooler to facilitate sanitation and maintenance.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: There is debris on the ceiling and the evaporator fan cover inside one walk-in cooler. Corrective Action: Safely clean the ceiling and fan cover.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in the open-air display cooler was measured at 12°C. Extended holding period. Potentially hazardous food in the cooler is unfit for consumption due to improper storage. Products are unlikely to be sold and consumed within a safe period of time. Corrective Action: Discard potentially hazardous foods. Transfer lower risk products to an alternate cooler at 4°C (40°F) or colder. Adjust, repair, or replace the display cooler so food is maintained at 4°C (40°F) or colder. F1.2B(2): Perishable creamer packets are being stored at room temperature. Packets are labelled "keep refrigerated." Corrective Action: Store creamer packets at 4°C or colder (on ice or under mechanical refrigeration).
- 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): F2.1B: A thermometer is not present in the open-air display cooler. The wall thermometer inside the walk-in dairy cooler is not designed for the intended purpose. Corrective Action: Obtain NSF-certified refrigerator thermometers for the display cooler and dairy cooler. Record temperature data.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Some food containers are stored on the floor in the walk-in dairy cooler. Corrective Action: Keep food storage bins on clean racks elevated 15 cm (6 in) above the floor to prevent contamination and enable cleaning.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: The paper towel dispenser in the staff washroom is mounted in close proximity to the soap dispenser underneath. Exposed paper towel sheets contact the soap dispenser. This can contaminate paper towel and lead to poor hand hygiene. Corrective Action: Mount the paper towel dispenser higher on the wall or in a different location so hanging paper towel does not contact any surface. Ensure the paper towel dispenser is still accessible from the hand sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Dust and debris observed on ceiling and fan cover in walk-in section of beverage cooler. Corrective Action: Clean areas identified during inspection to remove dust and debris. Email picture of cleaned areas to EHO to resolve infraction.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B At the time of inspection the facility was found to not have any Quats sanitizer left onsite for sanitizing food contact surfaces during manual dishwashing. ACTIONS REQUIRED: • Operator to obtain Quats sanitizer in order to be able to perform proper manual dishwashing (wash in soapy water, rinse with clean water, sanitize with Quats (200 ppm), air dry or wipe with paper towel after 2 minutes). F2.3D At the time of inspection the facility was found to not have any Quats sanitizer left onsite for sanitizing. ACTIONS REQUIRED: • Operator to obtain Quats sanitizer in order to be able to perform adequate sanitizing of surfaces onsite.
- F2.3B Manual dishwashing procedure 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A Employees were observed to not be washing their hands with soap and water, but instead to be relying on hand sanitizer (alcohol based hand rub). Discussed the proper use of alcohol based hand rub and handwashing with staff at the time of inspection. Issue resolved.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3C Manual warewashing (if occurring at all) occurs in a 2-compartment sink. Manual warewashing must be done for the service items (tongs, pie lifter, ice cream scoops, etc.), ice cream, beverage machines, etc. These items are to be washed in soapy water, rinsed with clean water, sanitized for at least two minutes, and air dried. F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain Quats chemical test strips.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.2 - Is the contact information the same?
- Observation(s): Updates to primary operator obtained at the time of inspection.
- F3.2A - Updated contact information must be provided to the health officer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Daylight is still visible around front exterior door (door facing Kalamalka Road). Note: door does not close completely. • Noted: Exterior door on the side of the building has been replaced and daylight is no longer visible. Thank you.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5C Handwashing station did not have paper towel easily accessible at the sink at the time of inspection.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-C Sanitation Plan still not completed. Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A Open air display cooler with premade sandwiches at greater than 4 °C/40 °F. F1.4A Coffee creamer at room temperature that is labelled as "keep refrigerated". Operator has an "ice puck" in the container of creamers, however the ice puck was thawed at the time of inspection. F1.4B Accurate NSF certified thermometers missing from open air display cooler, Breyers novelty ice cream freezer and is broken in the novelty Nestle ice cream freezer.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3C Manual dishwashing must follow the proper warewashing procedure modified for use in a 2-compartment sink. Staff are currently rinsing with hot water and then sanitizing. Detergent to remove debris is not always being used. F2.3D Clean in place warewashing procedures for equipment such as soft ice cream, slushy, coffee, etc. are required to be onsite to ensure proper cleaning and sanitizing procedures are followed by staff. F2.3G QUATS chemical test strips required to verify the concentration of QUATS sanitizer used.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above the pizza warmer, scoop ice cream freezer, and 2-compartment sink to prevent contamination with broken glass fragments in the event of bulb breakage. F3.4L Daylight is visible around/under several exterior doors (front exterior doors and back interior door).
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4L - The premises must be protected against entry of pests.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-C Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 4.1 Open air display cooler with premade sandwiches at ~9 °C. 4.1 Coffee creamer at room temperature that is labelled as "keep refrigerated". 4.2 Accurate NSF certified thermometer missing from some cold holding equipment.
- 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): 8.3 Manual dishwashing must follow the proper warewashing procedure modified for use in a 2-compartment sink. Informed staff they need to wash with hot soapy water, rinse with clean potable water (under the tap over the wash compartment), sanitize (fully immerse for 2 minutes) and then air dry. 8.7 Chemical test strips must be available to verify sanitizer concentration (Quats based and/or chlorine).
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 9.3 Tongs for candies were being stored inside the bins of bulk candy creating the potential for contamination of the ready to eat food.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 10 - Are foods from approved sources?
- Observation(s): 10.1 Frozen hamburger patties being repackaged and sold. Some information has been transferred, but missing the Canada inspection facility information and manufactured date. Ensure all future packages are labelled to include this information.
- 10.1 - All foods on the premises must be from an approved source.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
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