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Mara Foodliner - Food Store

7702 Hwy 97A Mara BC V0E 2K0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Mara Foodliner - Food Store has been inspected 8 times by Interior Health Authority since October 1, 2014. The most recent inspection, on April 14, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. 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 5 times across 5 separate inspections, most recently on April 14, 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 4 separate inspections, most recently on April 4, 2024. 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 3 times across 3 separate inspections, most recently on April 14, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 20, 2019. 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 November 9, 2016. 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.

8 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Display fridge across from bakery registered dairy products at the front at a temperature of 8°C. Ensure all potentially hazardous foods are held at 4°C or below. Advised storefront employee to monitor temperature and move dairy products to another fridge if products cannot be held at 4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Receiving area back sliding door had wide gaps between the ground and door when fully shut, which can act as potential entry points for pests. Few rodent droppings were observed in back dry storage area along with multiple rodent traps around the back storage areas. Corrective actions: repair weather stripping along receiving sliding door to remove gaps between the floor and door. Clean up rodent droppings in back dry storage area behind the shelving units
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Shelving for food storage throughout the premises is made of unfinished plywood. All food contact surfaces must be made of an easily cleanable material. Paint plywood or line with cleanable liner (i.e vinyl) Note: some shelves have been painted
  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B - Large gap remains on side receiving door. The gap must be sealed with a door sweep, weather stripping or other suitable material.
      • 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): F2.5A - Shelving for food storage throughout the premises is made of unfinished plywood. All food contact surfaces must be made of an easily cleanable material. Paint plywood or line with cleanable liner (i.e vinyl)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B - Large gap under side door, this may allow for the entry of pests (see Mara Foodliner food service inspection #I-2022-165132-16532, rodent droppings noted behind ice cream service area). Corrective action: Seal all gaps to prevent pest entry with door sweep, weather stripping or other suitable material.
      • 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): F2.5A - Shelving for food storage throughout the premises is made of unfinished plywood (see Mara Foodliner food service inspection #I-2022-165132-16532). Corrective action: All food contact surfaces must be made of an easily cleanable material. Paint plywood or line with cleanable liner (i.e vinyl) F2.5 - Utility sink in back room lacks backflow prevention device Corrective action: Install a vacuum breaker on hose to prevent backflow and contamination of the potable water supply
      • 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

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler at 10.4°C Door on walk in cooler does not close tightly - must keep a tight seal
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent feces seen in multiple places in back storage area. Ensure these areas are cleaned and sanitized. Traps noted in facility.
      • F2.2B The premises must be protected against entry of pests.
      • 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): 1. Some mold in ice machine - ensure machine is cleaned and sanitized as per manufacturers recommendations on a regular basis. 2. Take out containers in back storage room were uncovered and not protected from contamination - please discard these and ensure all food contact items are protected from contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Mold noted in walk in cooler - requires more regular cleaning and sanitizing
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): **No NSF certified thermometer in two refrigeration units in the store
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): **Rodent droppings present in the back storage area(by back loading door - to the left and also by the hot water tank)
      • F2.2A - The premises must be maintained free of pests.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Pest control contract in place - monthly inspections **Mould growth on walls of walk in cooler/dairy cooler
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

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