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Gatzke Farm Market

15690 Hwy 97 Oyama BC V4V 2G6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Gatzke Farm Market has been inspected 7 times by Interior Health Authority since June 11, 2013. The most recent inspection, on May 28, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 22, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 22, 2024. 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 once on May 27, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 28, 2014. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 26, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Thermometers only present in some of the fridges throughout the facility. No temperature logs found on site. Corrective Action: Ensure thermometers are present in all fridges for temperature monitoring. Ensure facility is maintaining temperature logs.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips on site. Corrective Action: Obtain chlorine test strips for testing of chlorine sanitizer. Email photo to EHO.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Light seeping through gaps at bakery door to outside (parking lot). Corrective Action: Add or replace weather stripping to entrances to facility, especially where food is prepared or stored and where food preparation equipment is stored.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No appropriate sanitizer used on site. Instructed operator on how to prepare a chlorine sanitizer solution (1 tablespoon of 5.25% household bleach to 1 liter of water). Corrected During Inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Missing thermometers in walk in cooler and freezer. Corrective Action: Place thermometers inside all cooling equipment (walk-in cooler, and freezer, etc.) for temperature monitoring. Check temperature controls at least twice daily and record in monitoring logs.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Light seeping through gaps at bakery door to outside (parking lot). Corrective Action: Add or replace weather stripping to entrances to facility, especially where food is prepared or stored and where food preparation equipment is stored. 4 sticky hanging fly traps surrounding food preparation area. Corrective Action: Remove sticky fly traps from areas where fly carcass may fall and contaminate food, food preparation, or equipment used for food processing. Place in discrete areas where these areas and products will not be contaminated (ex. over garbage can).
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Using hand towel for hand drying. Corrective Action: A single-service product must be used for hand drying after hand hygiene is practiced. Hand towels may harbour bacteria throughout use and contaminate clean hands post washing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
  5. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thermometers in coolers must be NSF certified. All other equipment and utensils are satisfactory.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): There sanitation plan is present however cooler temp logs must be maintained on a daily basis.
  6. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Meat pies were displayed on counter at room temp. Meat pies are properly processed and wrapped but MUST be held at a temp below 4C Items were moved to cooler during inspection.
  7. Monitoring

    0 infractions

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