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IGA Supermarket

5500 Clements Cres Peachland BC V0H 1X5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

IGA Supermarket has been inspected 5 times by Interior Health Authority since May 8, 2018. The most recent inspection, on April 28, 2025, recorded 5 infractions.

1 of 5 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: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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.

  • 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 5 times across 3 separate inspections, most recently on April 28, 2025. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on April 28, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on March 31, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 31, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

5 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The fan covers in the meat preparation room are accumulated with dust and dirt. Accumulated dust and dirt can carry harmful microorganisms. These microorganisms can then be transferred onto the meat when the air is circulated from the vents. Operator to clean the fan covers to ensure they are free of dust and dirt. Operator to notify the EHO once complete.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed that the meat, produce and dairy coolers and freezers lacked internal thermometer for monitoring temperature. A thermometer is essential in verifying that the refrigerator is maintaining the required temperature to prevent food spoilage and potential foodborne illness. Operator to install thermometers in the coolers and freezers and notify the EHO once complete.
      • 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): Observed that the back door has a gap under the door that could facilitate pests entrance. Gaps under doors are a common entry point for pests, including rodents and insects. Pests carry dirt, filth and pathogens that could contaminate food. Install a door sweep under the back door to seal any potential entrance points for pests and notify the EHO once complete.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the lighting fixtures in the produce department and in the deli/bakery walk-in cooler to be missing protective covers. The absence of a protective cover presents physical contamination hazard. If the bulb were to break the glass will fall into the food, food contact surfaces and equipment posing a risk of food contamination. Replace all the non-shatterproof bulbs with shatterproof bulbs or install light cover and notify the EHO once complete.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed staff dishes in the handwashing sink in the produce department. Ensuring handwashing sinks are unobstructed at all times promotes frequent and proper handwashing practices.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some thermometers are missing or not functioning in some of the display coolers/freezers.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Issues with the door sweep and dock leveler seals remain outstanding. Provide EHO with a timeframe for when this will be completed by June 30th 2023.
  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some sausages inside the Grimms meat open display refrigerator were measured as high as 10 deg.C
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat stored on-top of or too close to ready to eat foods inside meat department walk-in refrigerator.
    • F2.2 Are proper pest control measures in place on the premises?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink in the meat department was covered with equipment at the time of inspection.

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