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Keremeos Canco 129

410 Hwy 3A Keremeos BC V0X 1N2 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Keremeos Canco 129 has been inspected 8 times by Interior Health Authority since November 25, 2013. The most recent inspection, on February 9, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on February 9, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 3 separate inspections, most recently on February 9, 2026. 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 3 times across 3 separate inspections, most recently on June 20, 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 2 times across 2 separate inspections, most recently on June 20, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on February 22, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, cooler and freezer units observed without ambient temp thermometers.
      • 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): At the time of inspection, backdoor observed without door sweep.
      • 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): At the time of inspection, icicle build-up observed on the walk-in freezer pipes.
      • 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.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - open display cooler by drink dispensers reading 7C - cooler may not hold perishable foods until it is able to reliably hold foods at 4C or colder. All perishable foods in cooler moved out into 4C coolers during inspection
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - back door needs pest-proofing sweep replaced
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - no sanitizer readily available at time of inspection
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in freezer needs cleaning of fans and spilled product - creamy coffee-flavoured slushie machines need more frequent cleaning if it going to continue to be offered.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - ice scoop for ice bagging needs to be stored in a protective manner
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - open display cooler by slushie machines reading ~10C; please move perishable product to a cooler that can keep foods at 4C or lower while unit is being repaired.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - back door gaps must be 1/4" or smaller
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - please store cream containers for coffees in a separate/dedicated area of the cooler to minimize the amount of handling of other products also stored in that cooler
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - back door has gaps larger than 1/4" (which a mouse can squeeze through); please reduce the gap to less than 1/4" - follow-up date Sept 24/18 (please ignore above follow-up date)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - fan units of walk-in coolers need cleaning - please ensure ice machine is fully cleaned and sanitized prior to putting back into service
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - double-sinks in back area need to be durable, cleanable, and non-toxic for the cleaning of food-contact surfaces/utensils; with the slushie machines, please ensure the basins are large enough to fully immerse the hopper unit as this is your largest food-contact surface equipment. Also, outside corner leg of sinks is also turned outwards producing a sharp corner/edge that may cause injury.
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure you are cleaning and sanitizing your food contact and common-touch surfaces regularly - please check your sanitizer levels regularly with proper test strips
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please ensure ice machine is cleaned and sanitized prior to putting into service - please install impervious sinks in the back as they are being used to clean and sanitize food contact surfaces
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure your back paper towel dispenser is stocked
  6. Monitoring

    4 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): - evidence of rodents; please monitor and address as necessary
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please start using sanitizer on common touch surfaces - all walk-ins need fan unit cleaning and sanitizing; please start putting them on a routine cleaning schedule - walk-in freezer needs caps to cover screw/bolt holes - hose bib at double sink needs to have a vacuum breaker backflow prevention device installed as the attached hose end can be stored below flood level rim
    • 10 - Are foods from approved sources?
      • Observation(s): - please ensure all foods for public consumption are obtained from approved sources
      • 10.1 - All foods on the premises must be from an approved source.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - dairy walk-in cooler needs all bare wood removed or rendered non-absorbent
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 9.4 - Is all food on the premises fit for human consumption?
      • Observation(s): sandwiches are found beyond best before dates. ensure product is checked frequently. product is removed from shelves.

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