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Elkford Mini Mart

60 Alpine Way Elkford BC V0B 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Elkford Mini Mart has been inspected 13 times by Interior Health Authority since August 22, 2013. The most recent inspection, on February 26, 2026, recorded 3 infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on February 26, 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 2 times across 2 separate inspections, most recently on February 26, 2026. 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 2 times across 2 separate inspections, most recently on February 26, 2026. 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 15, 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?

  • 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 July 19, 2018. For example: 2 Are proper pest control measures in place on the premises?

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.

13 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot Holding of food 45C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Could not determine counters are disinfected
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Sink was filled with food items
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit was measured at 54 C at time of inspection. Foods within unit were fully cooked and placed in it in the hour proceeding inspection. Ensure that hot holding unit is at or above 60 C so that potentially hazardous foods do not drop in temperature below 60 C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • 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): Frozen meat cuts and sausage were observed at the time of inspection in two freezers. No clear inspection stamps were noted on the labelling of the products. Items were provided to the store by 'Meats by Ray' and follow up with wholesaler and CFIA is ongoing. Meat products are currently HELD under the Public Health Act in back freezer of the establishment, they cannot be sold to the public or moved to another location unless directed by an EHO. The meat will be held until inspection status/source of the products is verified.
      • F1.6A All foods on the premises must be from an approved source.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Plastic curtain that sections off cooking area requires cleaning or replacement as it has oil and debris on it. Please ensure this item is cleaned regularly.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Multiple fruit flies present throughout the facility. Ensure traps are utilized and all sources of potential pest harbouring areas are removed.
      • F2.2C The premises must be maintained free of pests.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler was approximately 8 C at the time of inspection. A service person was on site working to remediate the issue. If within 2 hours the issue is not resolved please move the potentially hazardous foods such as the eggs and milk to other working refrigerators until repairs can be made.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This is an outstanding violation. Please locate Food Safety Plan and make changes as necessary. A template document will also be provided in case a new document needs to be created.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This is an outstanding violation. Please locate Sanitation Plan and make changes as necessary. A template document will also be provided in case a new document needs to be created.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This is an outstanding violation. Food Safety Plan requires updating to reflect current menu.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This is an outstanding violation. Sanitation Plan requires updating to reflect current practices.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  11. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): No soap was noted at the handwashing sink. Upon discussion with the operator it was determined that operator was using bar soap in the mop sink to wash hands. At the time of inspection liquid soap was placed at the handwashing sink for use.
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
  12. Monitoring

    1 infraction

    • 10.1 - Are foods on premises from approved food sources?
      • Observation(s): The oven used for cooking the meats and eggs for the breakfast sandwiches was broken at the time of inspection. The breakfast sandwiches have been being made in a home kitchen and brought to the store for sale to the public. This practice is unacceptable. All foods prepared for the public must be made in an approved kitchen. The toaster oven or secondary oven onsite can be used as an alternative until the regular oven is repaired.
      • 1 Observation, High Severity of Consequences : All foods on the premises must be from approved sources.
  13. Monitoring

    0 infractions

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