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Le Marche

101-607 Victoria Rd Revelstoke BC V0E 2S0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Le Marche has been inspected 7 times by Interior Health Authority since January 26, 2016. The most recent inspection, on March 19, 2026, found no infractions.

2 of 7 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: Protecting food from contamination, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 27, 2022. 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 February 26, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on April 11, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 12, 2017. For example: 4 - 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back receiving door was left open. Exterior openings of the premises must be protected against the entry of pests. Ensure that the back door remains closed at all times.
      • 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): F2.3C - Clean in place warewashing procedures for the deli meat slicer were determined to be insufficient. To prevent the growth of pathogens on equipment, the deli meat slicer must be cleaned and sanitized at least every 4 hours and at the end of the day. F2.3D (1) - Sanitizer line for the three compartment sink was not fully submerged in sanitizer bottle and Quats concentration measured around 50 ppm. To adequately sanitize dishes, Quats concentration must be maintained at 200 ppm. Ensure that the sanitizer line remains in the sanitizer bottle and Quats concentration measures at 200 ppm. F2.3D (2) - Sanitizer solution containing wiping cloths measured around 50 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours or as needed.
      • 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.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for QUAT sanitizer, cannot ensure sanitizer is maintained at 200ppm. Corrective Action: Obtain test strips for QUAT sanitizer
      • 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): Wiping clothes stored on the counter and are used multiple times. Corrective action: • Store clothes submerged in 200ppm sanitizer solution • Submerge for at least 30 seconds between uses • Replace sanitizer solution every 2 hours or when needed OR • Use clothes only once or single use paper towel with 200ppm sanitizer solution
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Produce/ mixed product fridge was running at a temperature of ~11°C at the time of visit. A selection of foods (sandwiches, unopened bocconcini cheese) were probed to have temperatures ranging between 9-14°C. Site temperature records indicate problematic temperature readings for unit from Feb 3 onwards with temperatures of up to 11°C and no corrective action taken. All potentially hazardous food products in the unit were moved to the walk-in cooler and holding tags 1979-1983 secured to units to identify detainment status. Staff were instructed not to sell/move products and to have owner call me to discuss required actions. Leafy greens (no sprouts) and kombucha drink products were moved to alternate units.
      • 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): Deli prep coolers do not have independent in-unit thermometers. The digital read-outs may not be accurate. Please ensure each fridge/freezer unit is equipped with an accurate thermometer (NSF certified). Confirm by email once task is resolved.
    • 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, servicing agent arrived on site to review condition of problematic unit. Setting was adjusted to higher output. Mats were pushed back to unblock air vents. Prior to the end of the inspection, unit had dropped significantly in running temperature. Fully clean the unit of any debris. Sanitize all food display surfaces. Records to be provided to confirm unit is maintaining temperatures at or below 4°C for at least a day prior to commencing display of potentially hazardous food products. Ensure staff are instructed on proper mat placement, monitoring, and corrective action procedures.
      • 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.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Accumulation of dirt and food matter is seen under wire rack shelving in walk-in cooler. The design of the racks does not allow for 6" clearance off the floor to allow for routine cleaning. Please pull racks out and clean these areas thoroughly. Adopt a routine protocol to keep the areas under the shelves free of build-up.
  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Milk/dairy yogurt measured at 7°C at the time of visit. Temperature records are not available for review. Please monitor and adjust as needed to maintain temperatures of 4°C or colder.

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