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Jim's Food Markets

380 Eden Rd Clearwater BC V0E 1N1 · Commercial Bakery - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.9 / 5 (8)

Opening hours

  • Friday8 AM–8 PM
  • Monday8 AM–8 PM
  • Saturday8 AM–8 PM
  • Sunday8 AM–8 PM
  • Thursday8 AM–8 PM
  • Tuesday8 AM–8 PM
  • Wednesday8 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jim's Food Markets has been inspected 9 times by Interior Health Authority since February 11, 2014. The most recent inspection, on November 28, 2025, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 November 28, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 1, 2023. 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 October 25, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on June 13, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 1, 2016. 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • repair lowest shelf in walk in cooler that has collapsed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Baking room requires cleaning and removal of cardboard, Christmas décor, personal items and all items not currently needed to use this room to bake goods.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for 3 compartment sink sanitizer. Supply photo showing sanitizer is supplied for 3 compartment sink.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Staff must use sanitizer in the 3 compartment sink to wash/rinse/sanitize baking cook wear and utensils. Once sanitizer has been supplied at the 3 compartment sink, please supply a photo.
      • 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): • Clean inside of sandwich cooler in the bread room (currently not used for cold holding) • Cooler inside bread room, noted above, is not maintaining <4C/40F, do not use until unit can maintain 4C/40F (no potentially hazardous food items stored inside the unit at the time of inspection).
      • 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.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Breakfast sandwiches stored at room temperature. These items contain cooked egg and meat and must be stored at refrigeration temperatures (< 4C). Discussed and product removed at the time of inspection. As discussed, for other items held at room temperature confirm with food manufacturer with regards to storing at room temperature. If items cannot be stored at room temperature, please move to the adjacent cooler. If it is acceptable to store these items at room temperature, please keep documentation for the Health Officer to review during inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips required for sanitizer. Please provide test strips by the date noted above. Health Officer supplied a few spares to use in the interim.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips required - EHO to bring some samples, then facility must purchase their own from supplier. Contact chemical supply company or search out online (looking for chlorine sanitizer strips that measure 0->200ppm).
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Please update the food safety plan to be site specific. 2) Please ensure temperature is checked for the 1x unit and logged (cooler in bakery).
    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): 1) Please get bread supplier to provide/email/fax nutritional info for the items so that the restaurants that purchase the items know the nutritional breakdown or ingredients.
  6. Monitoring

    1 infraction

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Updated Food Safety Plan to be provided - last copy was noted to be from 2015. Some items noted for sale (cold wraps for example) are not listed in the plan. I will email a new food safety plan for completion. Please review the items that are prepared here and provide an updated plan. 2) Temperature logs must be kept for the unit inside the bakery area ( double green door under counter unit). I will check on the above noted items in 2 weeks.
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dent in drywall has exposed surfaces (adjacent to the flour bin (beside 3 compartment sink)). Repair the wall to provide a smooth surface that is easy to clean. Repair w/in 6 months.
  8. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete the sanitation plan (empty template provided in the binder).
  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Greg Owen

    Fuel up somewhere else. The washroom smells so horrific I don't think it has ever been cleaned. The stench is so unforgettable it actually forced me to write this Google review. Consider yourself warned.

  • Kat Tap

    The smaller sibling to little fort's but with a friend A&W. A clean well stocked corner store! A lot more grocery than most, due to consumer demand I suspect but it still has all the corner store essentials. Good service,nice place very central east to find the building harder to get in with the Round About, not there fault really. But the homemade bake goods make it worth while! They are fanatically good. So save me some will yah!!!

  • Jay ReviewsStuff

    Great stop with clean bathrooms and lots of neat items. Loved the baked goods!

  • Angela

    Have always enjoyed their fresh bakery stuff.. it started in little fort with the bread and bacon and cheese sticks...

  • Cynthia Watley

    Great little roadside stop! Large selection of road trip snacks. Fresh coffee. Friendly staff.

  • Greg Owen

    Fuel up somewhere else. The washroom smells so horrific I don't think it has ever been cleaned. The stench is so unforgettable it actually forced me to write this Google review. Consider yourself warned.

  • Kat Tap

    The smaller sibling to little fort's but with a friend A&W. A clean well stocked corner store! A lot more grocery than most, due to consumer demand I suspect but it still has all the corner store essentials. Good service,nice place very …

  • Jay ReviewsStuff

    Great stop with clean bathrooms and lots of neat items. Loved the baked goods!

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