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Mark Creek Market

355 Ross St Kimberley BC V1A 2C4 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Mark Creek Market has been inspected 8 times by Interior Health Authority since April 25, 2014. The most recent inspection, on October 15, 2025, recorded 2 infractions.

2 of 8 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on October 15, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 18, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 2, 2023. 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 2 times across 2 separate inspections, most recently on July 4, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 October 15, 2025. For example: 2 Are proper pest control measures in place on the premises?

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

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There was a small gap noted at the bottom of the door in the bakery area. The gap must be repaired so that there is not an external to internal possible entry point for pests. Facility has a contract with a pest control company and has various pest control devices in place. No pests noted at time of inspection.
      • 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): Sanitizer for food contact surfaces was not readily available in the meat department. Staff were unable to locate food contact surface sanitizer when requested (however did locate alcohol based hand sanitizer). Operator agreed to locate/replace the sanitizer and test strips. In the interim, chlorine bleach was located and can be used within the facility at a ratio 5 mL bleach to 1 L of water.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): OUTSTANDIN INFRACTION: The facet for the handwashing sink the bakery area is hard to use for handwashing as it requires an employee to hold down the lever to utilize. As discussed, replace the faucet to one that allows for free flowing water to ensure employees can easily wash their hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The produce cutting area is weathered and is not able to be easily cleaned. The counter should be replaced or a cutting board should be used for all produce cutting in this area.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The produce cooler requires a through cleaning to removed debris and possible mould build up. When possible, the surfaces should be refinished to allow for easy cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The facet for the handwashing sink the bakery area is hard to use for handwashing as it requires an employee to hold down the lever to utilize. As discussed, replace the faucet to one that allows for free flowing water to ensure employees can easily wash their hands.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bakery chlorine sanitizer spray bottle at the front measured at >200ppm; sanitizer bottle near the meat slicer measured at 0ppm.
      • 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): 1. There is an accumulation of dried food debris on the white shelf in the back storage area of the bakery. 2. The front prep table in the bakery is severely chipped and is no longer smooth and easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Potentially hazardous foods including steak and mushroom pie and chicken curry pie held at 8 degrees C. No temperature logs being kept for the unit. Items were moved to a cooler and should not be kept in the display case until it can be verified that the unit can be kept at 4 degrees C or lower at all times.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Operator stated vinegar and water is used to sanitize food contact surfaces in the bakery.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Door sweeper of the receiving bay is worn and needs to be replaced. Visible gap noted where potential entry of pests may occur.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure an appropriate sanitizer and instructions for mixing sanitizer solution are added to the cleaning checklist in the bakery. Vinegar is not an appropriate sanitizer.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Stand up display refrigeration unit containing foods such as milk and cheese was not working at the time of inspection. Temperature taken with an IR thermometer read 8 degrees Celsius; this is in the temperature danger zone where harmful pathogens may grow. Operator agreed to move high risk products to another cooler while a repair was made. A follow up approximately two hours later showed that the unit had been fixed with a temperature reading 3.8 degrees Celsius. This was corrected during inspection.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Walk in cooler for raw meat storage had a condenser unit that was leaking onto open boxes of meat below. Foods should be covered and protected from contamination at all times. Operator stated that a repair will be made in the near future.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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