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Freshmart - Deli

355 Front Street, Tumbler Ridge, V0C 2W0 · Restaurant

Official record from Northern Health →

Inspection summary

Freshmart - Deli has been inspected 4 times by Northern Health Authority since December 15, 2022. The most recent inspection, on November 19, 2025, found no infractions.

2 of 4 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 once on August 8, 2023. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 December 15, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 15, 2022. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 15, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Hot holding unit temperature for rotisserie chicken was measured at 38 °C. There were two chicken in the unit and the internal temperature of chicken was measured at 54°C. Log that documented product production showed that chicken had been sitting in the hot holding unit for more than 3 hours. Food product needs to be held at 60°C or above to prevent the growth of harmful microbes that can increase the risk of foodborne illnesses. Upon investigation, operator noted that one of the knob for the hot holding unit was not turned.
      • Corrective Action: Operator voluntarily discarded the two rotisserie chickens. Operator put on signage at the back side of the hot holding unit to remind employees to turn on all knobs when setting up the unit and ensure the hot holding unit reaches 60 °C.
  4. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit was not posted in conspicuous location. This is to ensure the public is aware the kitchen is approved and is regulated
      • Corrective Action: Operator is awarr to ensure the Food Permit is always posted in conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In cooler #2, raw chicken observed above cooked chicken. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: The raw packages of chicken were immediately removed from that cooler and put in a separate cooler with other raw foods. Operator was reminded to ensure raw meats are always stored below and/or separate from ready to eat items, produce and cooked foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Surface sanitizer (quat) concentration in spray bottles measured ~ 50 ppm. Adequate sanitizer concentration allows for surfaces to be safe enough for food handling an reduces the risk of a health hazard.
      • Corrective Action: The bottles were emptied and refilled. Operator is aware to monitor the sanitizer concentration and ensure quat sanitizer is at least 200 ppm at all times.

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