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Mariposa Fruit Market

3116 Hwy 3 Keremeos BC V0X 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mariposa Fruit Market has been inspected 7 times by Interior Health Authority since July 18, 2013. The most recent inspection, on August 8, 2025, recorded 3 infractions.

2 of 7 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, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on August 8, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on August 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 3 times across 3 separate inspections, most recently on August 23, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 29, 2016. For example: 3 - Are proper cooling procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 9 times across 4 separate inspections, most recently on July 25, 2023. For example: 1 Are proper cooking 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.

7 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, the sani-spray concentration observed below 100 ppm. Ensure that sani-spray reaches the appropriate concentration strength.
    • 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 the inspection, washrooms observed unsanitary.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificate not on site.
  2. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): - hot dogs on rollers observed at 51C - discarded during inspection. Please ensure all cooked foods reach 74C throughout and then held at 60C or hotter
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please have accurate thermometers in all coolers as well as a probe thermometer to check internal temp of foods - please have test strips to monitor your sanitizer strength - quats and chlorine observed in use
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please ensure all three compartments of your triple sink are freely available for use during operating hours; drain on right-side basin appears to be leaking
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please store foods in protective food-grade containers - esp. ice cream cones and samosas in freezers
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is current and readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is current and readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please provide FoodSafe (or equiv.) certification for current food handlers
  3. Monitoring

    5 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - older upright fridge in back area by triple sink has condensate tube blocked and water/condensate is collecting in bottom of cooler cabinet. Please repair condensate collection system, and then clean and sanitize entire unit; recommend not using this cooler unless necessary. - small water leak observed behind chest freezer in main service area; please repair and clean floor area
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - soap dispenser at triple sink needs refilling
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe certifications for all main food handlers
  4. Monitoring

    5 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - need sanitizer readily available for sanitizing food contact and common-touch surfaces
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - need more protective storage during thawing of samosas that is not accessible by public - recommend contacting your samosa supplier to have your samosas packaged in a more sanitary manner
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - need dispensed paper towel at front hand sink (recommend replacing current dispenser to a maintenance-free dispenser)
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - need updated food safety plan for your current menu
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - need updated sanitation plan for your current equipment set-up
  5. Monitoring

    6 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - samosas observed in fridge at 9C and 12C (in two separate drawers) after transportation from Vancouver; operator instructed to remove from public service; recommend having supplier freeze them for you and then transport in coolers with ice-packs - need thermometer that can monitor your food and cooler temperatures
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - need sanitizer available at all times during food service - need a more sanitary handling of your ice cream scoops; your may wish to have a scoop in each ice cream bucket and keep them in the ice cream case
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - need a triple-sink (with drain-board) in food prep area; you may wish to consider removing staff washroom in that area. For the balance of the season, please reduce the foods you are serving by eliminating the slushie machine and milk shakes
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser needs refilling; need dispensed soap at hand sink
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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