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Granisle General Store-Market

70 Hagen Street, Granisle, V0J 1W0 · Restaurant

Official record from Northern Health →

Inspection summary

Granisle General Store-Market has been inspected 2 times by Northern Health Authority since September 21, 2022. The most recent inspection, on September 2, 2025, recorded 6 infractions.

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

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 2 times on September 2, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 September 2, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

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

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 2, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 September 2, 2025. 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.

2 inspections

  1. Routine Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator was not able to present the permit to operate.
      • Corrective Action: Operator to obtain a copy of the operating permit for the resturant and have the valid decal posted on the permit. Permit must be available and posted in a location viewable to the public
    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Observed cartons of milk past the best before date in the walk-in cooler and walk-in freezer. Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
      • Corrective Action: Operator todiscarded the food product past the best before date. Operator to follow first in first out method while storing food items and discard the food products past the best before date
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Raw Eggs and cream were stored in a refrigerator at 9.8°C-11°C. The thermometer inside the fridge was showing 12°C. 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. Temperature logs weren't maintained.
      • Corrective Action: Operator transferred the eggs and cream to a working refrigerator which was measuring at 3°C. The operator to not to use the refrigerator and post a sign on the refridgertor until "Not in Use" until it is fixed by a technician.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice Machine had filth buildup inside the unit on the front and side walls. Mold, slime buildups are good harbouring sites for pathogens such as Salmonella, Norovirus, or E.coli and may end up transferring to the ice and possibly making a consumer sick.
      • Corrective Action: Ice machine must be cleaned and sanitized and regularly inspected to check for any buildups. Operator must clean and sanitize the ice machine before 5th September 2025.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s before reusing it.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) There was an unlabelled spray bottle in the kitchen area, and when questioned the operator of its contents she mentioned it was a chlorine sanitizer. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: Operator immediately labelled the bottle as sanitizer. Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
  2. Initial Inspection

    0 infractions

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