DeMille's Farm Market (Deli)

3710 10 Ave SW Salmon Arm BC V1E 3K1 · Restaurant - Food Service

13 inspections

1. MonitoringMar 31, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Sausage display cooler measured between 6-7°C during inspection. Ensure all potentially hazardous foods are maintained at a temperature of 4°C or less. If refrigerator is not able to maintain ≤4°C all potentially hazardous must be moved to an appropriate cold holding unit within 2 hours.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Corrected during inspection: Sanitizer bucket had 0ppm chlorine during inspection. Sanitizer bucket was discarded 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): F2.5G - Various dry goods were stored in dirty food grade containers. Replace containers with clean, food grade containers to prevent the contamination of food product. F2.5K - A fly strip was set up above plastic wrap station. Store all fly strips and pest control equipment are stored away from food preparation/food equipment areas to prevent the contamination of food and food contact surfaces.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food Safety Plan not available on site. Template provided to operator.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan not available on site, template provided to operator.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
2. MonitoringOct 1, 2024

   0 infractions

3. MonitoringMar 4, 2024

   0 infractions

4. MonitoringJan 30, 2023

   0 infractions

5. MonitoringJul 22, 2022

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B - Deli fridge measured 13°C at the time of inspection, operator indicated the defrost cycle runs multiple time daily. Temperature was remeasured at the end of inspection to be 8°C, defrost cycle lasted ~20minutes. Corrective action: Closely monitor deli cooler to ensure foods are being maintained at ≤4°C. Ensure defrost cycles do not exceed 2 hours.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7A - No hot running water supplied to handwashing sink in deli, hot water tap requires repair. Corrective action: Repair hot water tap to supply hand sink with hot running water
     • F2.7A Handwashing station must be supplied with hot and cold running water.
6. MonitoringFeb 10, 2022

   0 infractions

7. MonitoringJul 9, 2019

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1. Chicken strips and cooked (RTE) pork were being held at 42-45°C Staff were instructed to rapidly reheat this to ≥74°C and then ensure hot holding is ≥60°C 2. Sandwich prep table cooler temperature was measured to be 6.4°C on the bottom and 11°C on the top. Reduce the amount of each item in the top to ensure it will be used quickly. Cooler must maintain the food temperature at ≤4° at all times 3. All coolers must have thermometers
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Many flies are seen in the area and are seen landing on buns - ensure buns are covered
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishes are not being sanitized correctly. Sanitizer is being rinsed off. All dishes must be fully submersed in the sanitizer for a minimum of 2 minutes and then allowed to air dry.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Sanitizer spray bottles are not labelled.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Staff are drying their hands using a cloth towel. Hands must be dried using single use disposable paper towel.
8. MonitoringJul 13, 2017

   3 infractions

   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Ensure dipper well water flow is sufficient in keeping the well clear. Flow was adjusted to improve cleansing action. Please ensure the well and all scoops are cleaned and sanitized at the end of the day.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Muffins for self-service need to have sneeze proof covers. The current mesh covers are sufficient for pest-proofing but provide no additional protection beyond that.
   • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): The deli area has been renovated and equipment re-arranged. A low temperature dishwasher and espresso station (with sink) has been added. The walk-in unit has been removed and a triple sliding door refrigerated unit is now in place. I do not have any concerns with the site revisions, however, please ensure plans/sketches are submitted for approval prior to changes. Consider installing plastic stripping or an air current for the back door entry to the deli. Owner has also installed additional air current units for the doors at the storefront.
     • F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
9. MonitoringMay 17, 2016

   4 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Temperature of walk-in unit at time of inspection was 6°C. Records indicate adequate temperatures in the morning. Improve ventilation in walk-in (as coldness comes from adjacent produce cooler). The temperature needs to be brought down to 4°C or lower on an ongoing basis. Temperature records should be done more frequently so that variance in the day can be noted and responded to. This remains the condition as noted during follow-up visit May 18. 2. Sandwich prep line cooler measured at 6-8°C. Records indicate adequate temperatures in the morning, but thermometer in unit appears to be inaccurate. An accurate thermometer was placed in at the time of visit. The temperature needs to be brought down to 4°C or lower on an ongoing basis. Temperature records should be done more frequently so that variance in the day can be noted and responded to. This remains the condition as noted during follow-up visit May 18. 3. Center spaceship cooler (for salad bar, etc.) was measured at 10°C. Records indicate this has been an ongoing issue since the beginning of May with no corrective action being taken. All potentially hazardous foods were moved out of this unit at the time of inspection. This cooler temperature has been brought down to 0°C during follow-up visit on May 18. Please note that the lack of corrective action taken is a major concern.
   • 7 - Is the premises free from a pest infestation?
     • Observation(s): There is an unacceptable amount of flies in the food service area (especially in the back warewashing corner). Please keep back screen door shut and intensify physical trapping. As this is a food service quarter with many food contact surfaces, please do not use spray pesticides. Cover all food contact surfaces when not in use (even when airdrying). Please ensure all covers are thoroughly laundered on hot cycle with bleach after each use. Any uncovered food contact surfaces (eg. cutting knives) and food prep counters must be cleaned and sanitized prior to use. Please consider installing your high temperature dishwasher, which would can also be utilized as a more enclosed and sanitary drying rack.
     • 7.1 - The premises must be maintained free of pests.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Ice cream scoops are being held in a bucket of water that is being changed out. This is not an acceptable means of ice cream scoop storage between use. Please engage your dipper well setup. Thoroughly clean and sanitize dipper well prior to use. Dipper wells need to be cleaned and sanitized on a daily basis when in use.
   • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
     • Observation(s): Staff indicate that they have taken Foodsafe but are unable to provide certificate for verification. The lack of response to critical limits not met is a large concern. Please have staff take the Foodsafe online refresher course. Information can be accessed at www.foodsafe.ca . Minimum requirement is to have the owner/operator have Foodsafe, as well as at least one foodhandler at all times. Foodsafe validation will be required by June 15.
10. MonitoringMar 2, 2016

    4 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Accurate probe thermometer to monitor cooking and hotholding critical limits is not available. The available probe thermometer is broken. Please ensure temperatures are monitored using an accurate thermometer to ensure critical limits for food safety are met.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Line cooler and chicken in cooler measured at 8°C. No thermometer is in this unit--please obtain accurate thermometer. No records are available to assess prior temperature patterns. Please move products to alternate cold storage if temperature cannot be corrected to 4°C or colder. Service unit if needed. 2. Walk-in cooler measured at 5°C. As the compressor for this cooler is broken, refrigeration is being afforded by adjacent produce cooler (deli cooler open to produce cooler). Please adjust temperature setting and airflow conditions such that deli walk-in section is maintained at 4°C or colder. Thermometer in this cooler is inaccurate. Please obtain an NSF certified thermometer.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Current food safety plan was not available on site at the time of inspection. Please ensure written food safety management procedure is always available on site and followed by all staff. I reviewed the intent and key indications in the new guidelines for safe pooling of eggs and am attaching it for your review and implementation into facility operations. From a brief review of current operations, general compliance with the guideline is noted. I am also attaching a time/temperature control for raw animal foods chart for your reference. I would like to see more monitoring practices in place to ensure food safety criteria are being met.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Current sanitation plan was not available on site at the time of inspection. Please ensure written sanitation plan is always available on site and followed by all staff.
      • 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.
11. MonitoringJan 16, 2015

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Warewashing process was described to not always include a sanitizing step. As we reviewed, manual warewashing must follow the 4 step process of wash in a soapy detergent with warm/hot water-->rinse-->sanitize (with a no rinse sanitizer solution)-->airdry. An appropriate sanitizer solution is 100-200ppm chlorine. Your Suma Diversol BXA is a suitable sanitizer diluted to the proper level as indicated for no rinse (the second dilution instruction). Test strips are available at the health unit to assist you in getting the proper dilution.
    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Please ensure the designated handwash station is not covered with a cutting board during busier periods. During low periods, the three compartment area can reasonably double as a handwash station.
12. MonitoringFeb 6, 2014

    0 infractions

13. MonitoringJun 21, 2013

    0 infractions