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Khehra General Store

4415 Rilkoff Frontage Rd Grand Forks BC V0H 1H5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Khehra General Store has been inspected 10 times by Interior Health Authority since February 25, 2013. The most recent inspection, on November 20, 2025, found no infractions.

4 of 10 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: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 6 times across 6 separate inspections, most recently on November 23, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on September 23, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 2 times across 2 separate inspections, most recently on May 10, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 May 10, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 November 27, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Outstanding infraction: a sink is required for washing utensils for bulk food packaging. Operator is planning to put in a sink in the back of the store. This has been outstanding since Nov 2015. Sanitizer for food contact surfaces was not available at the time of inspection. Please ensure there is an adequate sanitizer solution (bleach/water solution). Mixing instructions: 5mL bleach per 1L of water = 200 ppm solution
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Outstanding infraction: a sink is required for washing utensils for bulk food packaging. Operator is planning to put in a sink in the back of the store. This has been outstanding since Nov 2015.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Samosas are found in baggies in ice cream freezer in front with no labels or tags. Please provide receipts/ invoices for these samosas. If not made in an approved facility, then they should not be sold at the store.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Outstanding infraction: a sink is required for washing utensils for bulk food packaging. Operator is planning to put in a sink in the back of the store. This has been outstanding since Nov 2015. Please have this completed by end of Oct 2019.
  5. 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): Outstanding infraction: a sink is required for washing utensils for bulk food packaging.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Outstanding infraction: a sink is required for washing utensils for bulk food packaging.
  6. Monitoring

    4 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator repackages bulk food products - a separate hand sink is required for hand washing in the bulk food packaging area.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): A sink is required for utensil washing for the bulk food packaging.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A sink is required for hand washing and utensil washing for the bulk food repackaging.
    • 10 - Are foods from approved sources?
      • Observation(s): Operator indicated that samosas and chutney are from "Punjab Sweet House" in Abbotsford, and eggs are from a local farm. Please provide source and label/ingredient information for samosas, chutney, and local eggs.
      • 10.1 - All foods on the premises must be from an approved source.
  7. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler temperature was too warm. Operator turned up cooling unit. Advised to ensure temp drops to 4 in short time period and if not to move perishable foods to other cooler.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): A sink is required for hand wash and utensil wash for bulk food packaging.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): A sink is required for hand wash and utensil wash for the bulk food packaging.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A clean area with a sink is required for repackaging the frozen samosas. Provide original documentation as to source information for samosas and this needs to include ingredient list.
    • 10 - Are foods from approved sources?
      • Observation(s): Source information needs to be available for samosas including ingredients.
      • 10.1 - All foods on the premises must be from an approved source.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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