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Ellison's Market Cafe

523 Front St Nelson BC V1L 4B4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ellison's Market Cafe has been inspected 14 times by Interior Health Authority since December 16, 2013. The most recent inspection, on October 31, 2025, recorded 1 infraction.

3 of 14 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 3 separate inspections, most recently on October 22, 2018. 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 3 times across 3 separate inspections, most recently on October 6, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on October 31, 2025. 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 6, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on January 17, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

14 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies are observed in the cafe area.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The staff are currently enrolled in the course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Cafe staff worker requires Food Safe
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Deli stand up cooler was found to be 8°C using a calibrated probe thermometer.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  9. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Chili was found to be at 50°C in the hot holding unit for ~1 hour.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station hot water was turned off by staff at the valve under the sink.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): When questioned, the operator did not know basic aspects of food safety such as proper hot holding and reheating temperatures.
  10. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests was found under the stairs and along the perimeter walls. Open poison was being utilized to control pests.
      • 7.1 - The premises must be maintained free of pests.
  11. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Hydrogen Peroxide surface sanitizer (H2O2) was found to be less than 1000 ppm at the time of inspection.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  12. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 3-compartment sink method in use. Sanitizer was found to be 0 ppm chlorine. This is a repeat deficiency.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  13. Monitoring

    4 infractions

    • 4.1 - Is the written food safety plan developed and maintained for the facility?
    • 5.1 - Is the written sanitation plan developed and maintained for the premises?
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Soup was found to be 40°C and was being reheated in a slow cooker. Foods that are reheated need to be done so quickly, to 74°C, then placed in hot holding at ≥60°C. The soup was reheated to 80°C and placed back into the hot holding at 60°C.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Soup was found to be 40°C and was being reheated in a slow cooker. Foods that are reheated need to be done so quickly to 74°C then placed in hot holding at ≥60°C. The soup was reheated to 80°C and placed back into the hot holding at 60°C.
      • 1 Observation, Moderate Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
  14. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): 3 compartment sink method in use. The sanitizer was found to be 0 ppm chlorine due to a non-standard bleach being utilized. Use standard bleach to make up a concentration of 100 ppm chlorine when using the 3 compartment sink method. 3 compartment sink method IHA handout given at the time of inspection. Please post this IHA sign above the 3 compartment sink.

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