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Erickson Store

3705 Hwy 3 Erickson BC V0B 1G9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Erickson Store has been inspected 3 times by Interior Health Authority since July 7, 2022. The most recent inspection, on June 3, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 once on June 3, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 13, 2024. For example: 7 Are foods protected from contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 3, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips on site. Sanitizer test strips must be purchased to ensure the sanitizer used for food contact surfaces and manual dishwashing is kept within the required legislative range (e.g. for food contact surfaces - 100-200ppm bleach, 200-400ppm QUAT).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The facility's popcorn scoop is not being properly cleaned or sanitized. The employee on site stated the scoop is wiped every few days with what they believed was a sanitizing solution, and no prior cleaning step using soap and water is occurring. Further investigation determined the solution that was thought to be a sanitizer was actually a standard cleaner, meaning the scoop is neither washed nor sanitized to remove harmful pathogens. The sanitizer scoop must be washed with soap and water, and then sanitized with an approved sanitizer in the two compartment sink in the back storage area at the end of each day. Information about manual dishwashing and approved sanitizers will be sent to the operator with the inspection report.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Pepperoni cheese bread was placed without covering and on top of a piece of cardboard in shelving of food cooler.
      • 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.
  3. Monitoring

    0 infractions

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