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Eagle Bay Mercantile

4562 Eagle Bay Rd Eagle Bay BC V0E 1T0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Eagle Bay Mercantile has been inspected 8 times by Interior Health Authority since April 19, 2013. The most recent inspection, on November 18, 2025, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on October 22, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on October 22, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on October 22, 2024. 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 February 23, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 April 21, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Basement area showed some signs of past rodent activity.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Basement area has lots of equipment and supplies not used in routine operation of the food premises. Area requires organization and cleaning to reduce rodent harbourage.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels needed for staff washroom.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • 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): Sandwiches from an unknown source were found on site. All foods must come from an approved food handler.
      • 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): Cat was found napping on the service counter.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature for stand-up cooler with salsa, pies and pre-packaged pepperonis measured at between 8C and 10C. Directed operator to check the temperature in the next half an hour as it was believed that the cooler had just came out of defrosting cycle. Indicated to operator that if temperature has not dropped, all potentially hazardous foods must be removed to a cooler capable of maintaining at 4C or less. A follow-up inspection was conducted on the same day and all potentially hazardous foods was removed to another cooler capable of maintaining at 4C or less. Please ensure the stand-up cooler is fixed and capable of maintaining at 4C or less prior to storing any potentially hazardous foods.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  8. Monitoring

    0 infractions

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