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Jim's Food Market (Little Fort)

9844 Hwy 5 Little Fort BC V0E 2C0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Jim's Food Market (Little Fort) has been inspected 7 times by Interior Health Authority since February 6, 2013. The most recent inspection, on July 27, 2026, recorded 5 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on July 27, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 on July 27, 2026. For example: 7 Are foods protected from contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 27, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoops for the ice machine must be stored in a covered container ( not on top of the ice machine where it's dusty) to preclude contamination
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • 0.16 - Are ready-to-eat foods protected from contamination?
      • Observation(s): flies in the baking room, the cooling rack where baked products are kept is open and flies have been observed flying about and sometimes landing on the breads the glue strips (2-3) hanging from the ceiling is full of dead/stuck flies and needs to be inspected frequently and changed as necessary it is recommended that a Mars Air door ( or similar air curtain) is added to the door frame for the back door to prevent entry of flying insects into premises
      • 1 Observation, Low Severity of Consequences : All foods on the premises must be protected from contamination.
      • 1 Observation, Low Severity of Consequences : Use tongs, single service gloves, napkins or similar means to prevent direct handling of ready-to-eat foods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Wood's chest freezer in the ice machine room has no thermometer; one of the novelty ice cream chest freezers ( Chapman's) doesn't have a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): f'real freezer for ice cream or frozen products was observed with a temp of 12°F
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): bags for the ice cubes must be kept in a clean washable container ( or original bag/container) and not on a cardboard box ( cardboard box is not impervious to moisture and not cleanable) and be kept on a clean shelf away from sources of contamination/dust
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two McCray display coolers were checked ( both maintain PHFs at safe temperatures ≤40°F/4°C ATOSA dairy cooler (3 door)keeps products at-1 to 5°C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): walk in cooler does not have a thermometer ( the one being used is broken/malfunctioning)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): three pepper cheese buns, bacon cheese sticks, cheese sticks and savoury danishes-these products are assumed to be Potentially Hazardous Foods(PHF's) until proven otherwise ( Operator must get the products tested for Aw/water activity and/or pH in a food laboratory to prove products are NON- PHF)-they are being held at ambient temperatures inside glass showcase/cabinet with no Holding time label ( Maximum of 2 hrs.)-products are discarded at time of inspection; other PHFs ( deli meats, eggs, milk) being held in the walk in cooler are kept at safe temps. (32-40°F), thermometer is provided
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  6. Monitoring

    1 infraction

    • 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Sausage rolls and samosas must either be kept hot ( >60degC ) or cold (<4degC)
      • 1 Observation, Low Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
      • 1 Observation, Low Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
  7. Monitoring

    0 infractions

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