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Lavington Superette

6015 Hwy 6 Coldstream BC V1B 3L9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Lavington Superette has been inspected 5 times by Interior Health Authority since June 11, 2021. The most recent inspection, on April 9, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on April 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 3 times across 3 separate inspections, most recently on April 9, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 28, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on March 28, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 September 8, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: There is a gap under one of the front double doors. Corrective Action: Seal the gap. Ensure there is no daylight under and around exterior doors.
      • 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): F2.5B: Inadequate sanitation in some areas: • Upright sandwich cooler (mould on shelves, beverage tracks) • Back storage room (under shelves, loose items) • Microwave interior Corrective Action: Clean the areas identified. Sanitize interior surfaces of the cooler and microwave. Reorganize the storage room as needed. There are several unused commercial appliances onsite that should be removed.
      • 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): F2.5B: Inadequate sanitation in some areas: • Microwave interior • Upright dairy cooler (shelving and door tracks) • Under shelves in the back storage area Corrective Action: Clean the areas identified. F2.5J: Glass light bulbs in the sandwich display cooler are unprotected. Corrective Action: Install shatterproof covers or tube guards for each bulb. The ceiling at the coffee bar is damaged. The operator must take measures to protect the public if the ceiling is found to be a safety hazard.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Perishable single-serve creamer was stored at ambient temperature (25°C) for an extended period. The product is unsafe due to improper storage. Corrective Action: Discard the creamer portions. Store perishable cream at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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): F1.6B: Packaged dry pepperoni in the open-air display cooler is covered with a white substance; uncommon for this type of product. Corrective Action: Discard or return the affected pepperoni to the supplier. Inspect food for signs of spoilage. Store products in accordance with manufacturer instructions.
      • F1.6B All food on the premises must be fit for human consumption.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food stored in the dairy cooler measured at 7°C. Corrective Action: Transfer higher risk products to an alternate cooler at 4°C or colder. Adjust, repair, or replace the cooler so food is maintained at 4°C or colder in all sections of the unit. See infraction F2.5A.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: No thermometer present in the sandwich display cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the cooler. Maintain accurate thermometers in all refrigeration and freezer units.
      • 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): RECURRING ISSUE F2.2B: Significant gap down the center of the main doors. This enables pests to enter the premises. Corrective Action: Seal the gap to exclude pests and prevent infestation. Ensure there is no visible daylight between, under, and around the main doors or other outdoor entry points.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution is not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine or 200-400 ppm quaternary ammonia (Quat) residual. Label spray bottles. Follow Sanitol (Quat sanitizer) manufacturer directions for dilution. As an alternative, unscented household bleach can be diluted at 5 mL bleach per litre water to yield 200 ppm chlorine solution. Verify concentration with test strips. Replace spray bottle solution daily. Sanitizer solution must be available for use during operation.
      • 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): F2.5A: Left door of the dairy cooler does not seal properly at the door track when closed. Door appears loose, tends to rebound upon closure. This may contribute to the noted temperature control issues. Corrective Action: Repair or replace the door so it closes in a controlled manner and forms a proper seal to the door track. F2.5B: Observed loose products and food residue in the novelty ice cream freezer. Corrective Action: Clean interior surfaces of the freezer to remove residue and stray items. F2.5J(1): Most ceiling light fixtures do not have protective covers. Bulbs appear to be a combination of plastic LED and glass fluorescent. Corrective Action: Install shatterproof covers or shatterproof bulbs in all light fixtures. F2.5J(2): One interior fluorescent bulb in the sandwich display cooler does not have a protective cover. The other bulb has a shatterproof sleeve. Corrective Action: Install a shatterproof sleeve over the unprotected bulb.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Daylight visible through gap in front doors. Pests can enter the facility through this opening. Corrective Action: Install weather stripping to cover gap between front doors. To resolve infraction, email picture of front doors with weather stripping installed to EHO.
      • F2.2B The premises must be protected against entry of pests.

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