Skip to content
Loading map…

Farmington Store

5025 Highway 97, Farmington, V0C 1N0 · Restaurant

Official record from Northern Health →

Inspection summary

Farmington Store has been inspected 8 times by Northern Health Authority since March 16, 2023. The most recent inspection, on July 16, 2026, recorded 1 infraction.

3 of 8 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.

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 July 24, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 28, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 9, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 16, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern 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. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: At the time of the inspection, the only certified food handler was out-of-country and was not expected back until the end of the month. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded the cut onions (been out for over 6 hours (6am-12;50 pm). Move potentially hazardous cold foods (hot dog toppings) to working refrigeration units that maintain a temperature of 4°C or less.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The rack holding hot dog was not sanitized. (Public health significance) - inadequately sanitized food contact surface could harbour and promote the growth of food poisoning organisms, potentially causing food borne illnesses.
      • Corrective Action: Operator to ensure food contact surfaces are adequately sanitized - soak in 200 ppm quaternary ammonium solution (food safe), 100-200 ppm unscented bleach or 77°C hot water for more than 1 minute.
  6. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temperature in the hot holding unit for hot dog was measured at 54.5°C. (Public health significance) - food stored in temperature danger zone (between 4°C and 60°C) could facillitate a significant growth of pathogenic bacteria, increasing the risk of foodborn illnesses.
      • Corrective Action: Operator to raise the holding temperature of the hot holding unit to 60°C or hotter.
  7. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temperature in the hot holding unit for hot dog was measured at 41.2°C. (Public health significance) - food stored in temperature danger zone (between 4°C and 60°C) could facilitate a significant growth of pathogenic bacteria, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to raise the holding temperature of the hot holding unit to 60°C or hotter.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) Back door directly opening to dry storage area was not closed. (Public health significance) - any gaps in door would facilitate the entry of pest, potentially resulting in food contamination.
      • Corrective Action: Operator immediately closed the back door. Operator to ensure the back door is closed at all times.
  8. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website