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Demille Sweet Corn And Produce

3710 10 Ave SW Salmon Arm BC V1E 3K1 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Demille Sweet Corn And Produce has been inspected 9 times by Interior Health Authority since February 6, 2014. The most recent inspection, on October 1, 2024, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 5 separate inspections, most recently on October 1, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on January 30, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 July 22, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on January 16, 2015. For example: 1 - Are foods on premises from approved food 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.

9 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The cheese display cooler had product temperatures ranging from 4 to 8C. I suspect this may be due to it being overloaded (product too high) resulting in poor air circulation. There may also be some warmer areas in the outside corners. Please watch loading, possibly turn down and monitor T.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): There were pints of many different kinds of pickles without labels, showed these to grocery manager. Please advise of where these were obtained from, and ensure its an approved source and labels are CFIA compliant.
      • F1.6A All foods on the premises must be from an approved source.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B - Milk fridge temperature measured at 6°C during the inspection, cheese fridge measured at 7°C. Routine monitoring occurs of all refrigeration equipment throughout the day. Corrective action: Adjust refrigeration equipment such that they are able to maintain ≤4°C F1.2B - Cut broccoli and other processed vegetables stored at room temperature. When cut vegetables are considered a potentially hazardous food and must be stored at ≤4°C to prevent the growth of pathogens. Corrective action: Refrigerate all processed vegetables at ≤4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6A - Various canned goods sold are from suspected unapproved sources. Processors do not appear in Interior Health's facility files, will follow up with food processors. Corrective action: All foods must be from approved sources.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K - Ice scoop stored on bare wood under ice machine Corrective action: Store ice scoop in a manner that prevents contamination
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Multiple coolers were not maintaining the required temperature of ≤4°C -Cooler containing sandwiches and other RTE foods measured up to 15°C -The following foods were probed to verify temperatures: quiche 11.9°C, samosa 11.8°C, sandwich 14.4°C -All of the above foods in addition to pepperoni cheese sticks, pizza pretzels, salmon roll, sausage roll, cornish pastry were all voluntarily discarded -Cheese cooler measured to be 8.8-12.8°C. The bottom of the display area was lined with carpet and burlap which can decrease the air flow around the foods. Please discontinue this process -Stand up cooler with cheese and dressings measured 6.5°C in the middle and 9.0°C on the bottom -Produce cooler measured 6.1-12.6°C. Shelved lined with burlap -Upright cooler by bakery with dips and dressings measured 5.4-7.4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Cut watermelon storage condition does not maintain product temperature at 4°C or colder. Surface temperature measured at 13°C in produce cooler. These products were discarded at the time of visit and baskets filled with ice are going to be used to maintain future products at appropriate temperatures. Appropriate ice coverage is required to maintain the internal temperature of all cut fruit at 4°C or less unless the refrigerated storage conditions can effectively achieve this requirement. 2."Boylan" cooler for deli products (Eg. samosas, dips) has inconsistent temperature conditions throughout the unit (ranging from 4-9°C. Products were removed from unit so that the cooler can be serviced. Refrain from using trays in this unit to improve air circulation. Product placement should also be reassessed to promote good air circulation. Note: at 2:40pm owner indicated that cleaning of the coils has produced more satisfactory temperatures ranging from 1-2°C. 3. An oven thermometer is in the cooler for "Fresh is best" salsa. Please replace with an accurate fridge thermometer.
  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Salad cooler (with alfalfa, dressings, sprouts, kimchi, etc.) was measured at 8°C. There is no thermometer in the unit. Temperature was adjusted to a lower setting at the time of visit (~5°C measured). Please purchase an accurate thermometer and ensure fridge maintains these higher risk products at 4°C or cooler. 2. A couple of cold storage units were not equipped with thermometers. Please equip with accurate thermometer. 3. Infrared thermometer gun is not accurate. All measurements were colder than true value. Please have adjustment factor in place if deviation is consistent. Always ensure accurate in-unit thermometers are in place. Do not rely on this instrument.
  8. Monitoring

    1 infraction

    • 6.1 - Are foods on premises from approved food sources?
      • Observation(s): Honey and canned products indicated during the last inspection report have been confirmed to be from approved suppliers. As previously reviewed, stores are to sell graded eggs. Ungraded egg sales should be restricted to Farmer's Markets and farm gate sales. Ungraded eggs continue to be sold on this premises but are observed to be clean, in good condition, and held in a refrigerated manner. Enforcing the sale of graded eggs falls to the jurisdiction of the egg board. This concern has previously been reported to the board at the Ministry of Agriculture.
  9. Monitoring

    0 infractions

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