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IGA Deli

9-10017 Main St Lake Country BC V4V 2T9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

IGA Deli has been inspected 8 times by Interior Health Authority since March 7, 2013. The most recent inspection, on April 16, 2026, found no infractions.

4 of 8 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. 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 February 22, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on February 22, 2024. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on February 22, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 14, 2017. For example: 4 - 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Top half of refrigerator unit used for making sandwiches measuring above 4C. Removed all potentially hazardous items from the refrigerator unit and placed in a working cooler. Corrective Action: Ensure that the refrigerator unit is part of regular temperature monitoring and record in temperature monitoring logs. Measure the unit twice a day to ensure food is being stored at the correct temperature. Ensure temperature logs for all cooling and hot holding equipment are being maintained.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): No sanitizer present at time of inspection. Employee informed EHO that sanitizer has been ordered but not delivered. Corrective Action: Sanitizer solution was present at the correct concentration in the produce department, bottles of sanitizer to be refilled daily in the produce department until sanitizer solution is available.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer measured at 0 ppm at the time of inspection. Staff was unsure of how to test the sanitizer solution. Corrective Action: Ensure that sanitizer bottles are tested and changed daily to ensure proper concentration of sanitizer (ex. 200 ppm QUATs solution).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit at entrance to the deli measuring below 60°C on front half and lower shelves. One food item on top shelf at time of inspection temped above 60°C (satisfactory). Informed food only maintained in display case for a maximum 2 hours. Staff member mentioned that front light has gone out which may be affecting temperature. Corrective Action: Ensure hot holding unit is part of regular temperature monitoring and record in temperature monitoring logs. Measure the unit at least every 2 hours to ensure food is holding temperature. Ensure temperature logs for all cooling and hot holding equipment are being maintained.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Review meat slicer cleaning procedures and frequency with all staff. Informed that there is many new staff. Corrective Action: Ensure the meat slicer and all other food contact surfaces are cleaned and sanitized at least every 4 hours or as needed to mitigate cross-contamination. Ensure sanitizer bottles are tested or changed daily to ensure proper concentration of sanitizer (ex. 200 ppm QUATs solution).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Handles and inside cooling equipment doors and shelves in need of attention. Corrective Action: Clean and sanitize all high touch surfaces on a regular basis. Ensure in/under handles are on the regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Deli meat cooler sitting at 5-6°C. Corrective Action: Ensure all potential hazardous foods are stored at 4°C or colder. Ensure doors of cooler are promptly closed after opening; ensure doors properly closing/sealing. Ensure internal temperature is being recorded every 2 hours to maintain temperature control.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Deli/meat freezer has ice buildup on door seal. Corrective Action: Replace or repair door seals of freezer. Ice buildup at and around door may become hazardous to employees working in area. Equipment must be maintained in good repair. Ice buildup and leakage of cooling air may impact internal temperature of freezer overtime. Cardboard buildup at back door by deli/meat freezer. Corrective Action: Ensure cardboard and unwanted materials are dealt with promptly and organized in a manner which may not harbour pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1.) The hard-to-reach area of the meat slicer was found to have accumulation of grease and food debris. 2.) Accumulation of food debris was observed along the tracks of the cooler door at the front serving area.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1.) The light cover above the preparation counter was found missing. 2.) Paperboards were used as floor mats and liners inside the walk-in cooler.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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