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Kootenay Market Elkford

4-814 Michel Rd Elkford BC V0B 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kootenay Market Elkford has been inspected 11 times by Interior Health Authority since June 3, 2015. The most recent inspection, on August 20, 2025, recorded 2 infractions.

2 of 11 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 3 times across 3 separate inspections, most recently on August 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 15, 2023. 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 3 times across 3 separate inspections, most recently on May 18, 2021. 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 September 18, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on September 18, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hand washbasin requires repair.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 3rd compartment sink 0ppm must be 50-100ppm
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At least 1 staff per shift must have Food Safe
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: "Quat" test strips on site have expired. Corrective Action: Ensure non-expired "Quat" sanitizer test strips are available on site to monitor the concentration of the "Quat" sanitizer in use. Observation: No chlorine sanitizer test strips were available on site. Corrective Action: Ensure that chlorine test strips are available on site to measure the concentration of bleach based sanitizers used on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Multiple flies observed in deli area. Corrective Action: Install fly traps in deli area (away from direct food preparation areas) to reduce number of flies in area.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Cleaner used on bakery food contact surfaces (e.g. stainless steel table) requires a potable water rinse after use. Staff were not applying a potable water rinse after using the cleaner. Corrected During Inspection: Staff agreed to use a (100-200 ppm) bleach sanitizer spray on food contact surfaces going forward which does not require a potable water rinse after use. Notes: -1/2-1 teaspoon of bleach per litre of water will provide a concentration of 100-200 ppm of bleach/chlorine solution. -Any other approved food contact sanitizer may also be used instead of bleach water (e.g. Quat based sanitizers) -Meat slicing machine should be completely disassembled, cleaned, and sanitized at least every 4 hours once it has been used. Please note this in your Sanitation Plan.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Deli operator noted that their FOODSAFE certificate has expired. Corrective Action: Ensure that the deli operator holds a valid FOODSAFE or equivalent training certificate. Note: In the absence of the operator at least one employee in a food service establishment must have valid FOODSAFE or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available on premise. Please locate test strips for use by staff to determine sanitizer concentration is adequate.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hard to reach areas (behind equipment) and corners of flooring (around electrical conduit) in deli had visible food debris and dirt. Area requires cleaning to prevent pests
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 'Wood wyant' hand soap dispenser not properly functioning. Please investigate this and ensure dispenser is working at all times. At time of inspection a bottle of soap was placed adjacent to the sink for use.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As discussed, ensure that products such as paper towel and hand soap are placed in dispensers and readily available at all times. Note - products available, however not in dispensers.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies present throughout the facility. Please work to eradicate flies from premise and maintain the premise free of pests.
      • F2.2C The premises must be maintained free of pests.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff member within the food service establishment area had valid FoodSafe at the time of inspection.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    1 infraction

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Numerous house flies were present in the deli/bakery. Employees currently using fly tape to address the issue but it is not sufficient. Futher remediation of the issue is required to eliminate the flies present at the facility. Options include contacting your pest control operator for solutions or installing an electronic fly trap.
      • F2.2A - The premises must be maintained free of pests.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw chicken was observed stored above ready to eat meats. At the time of inspection an employee moved the raw chicken below the ready to eat products as required. The bottom shelf of the stand up cooler in the deli will be designated as the raw meat shelf.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station is equipped with liquid soap and paper towels but are not in dispensers. Ensure soap and paper towels are placed in dispensers as required.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  11. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Updates required to draft-document.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Updates required to draft-document.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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