Market Fresh Foods

105-5170 Dallas Dr Kamloops BC V2C 0C7 · Restaurant - Food Service

13 inspections

1. MonitoringFeb 3, 2026

   3 infractions

   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Cutting boards throughout the facility (deli, produce, bakery) are scored and can no longer be cleaned and sanitized effectively. Corrective Action: Resurface or replace all cutting boards that are worn or scored.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature records are not maintained for coolers and hot holding units outside of the deli. Corrective Action: Monitor and record temperature daily of all hot and cold holding units on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitizer concentrations are not monitored at stations outside the deli. Corrective Action: Monitor and record the sanitizer concentration daily at all sanitizer dispensers.
2. MonitoringFeb 28, 2025

   1 infraction

   • F1.7 Are foods protected from contamination?
     • Observation(s): • Raw meat was observed above ready to eat foods inside the walk-in cooler. Risk of contamination. CORRECTED DURING INSPECTION: • The raw meat was relocated below/away from ready to eat food.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
3. MonitoringJul 2, 2024

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Expired (April 2023) QUAT sanitizer test strips at the deli. Corrective Action: • Purchase new QUAT sanitizer test strips and monitor the concentration of the sanitizer daily.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • QUAT sanitizer @500 ppm concentration at the dispenser. Corrective Action: • Adjust the dispenser to 200 ppm QUAT concentration.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
4. MonitoringJan 16, 2024

   1 infraction

   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temp logs to be kept up daily
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
5. MonitoringJan 12, 2023

   2 infractions

   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food temperature records to be kept. Organize papers, properly date them etc Cooking of the roast chicken and hot holding seems to be occurring but no evidence of coolers being done.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
   • F3.5 Are the FOODSAFE training requirements being met?
6. MonitoringOct 18, 2021

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): General cleaning and organizing needed for deli area. Discard items not needed for operation, clean floors around sinks as well as storage containers.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): • F3.6A Operator must have valid FOODSAFE certificate or equivalent training. • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
7. MonitoringJul 31, 2019

   1 infraction

   • F3.6 Are the FOODSAFE training requirements being met?
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
8. MonitoringMay 30, 2018

   0 infractions

9. MonitoringAug 15, 2017

   2 infractions

   • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): As discussed in previous inspections, staff and staff covering breaks, are to wash hands then put on gloves prior to serving customers. A staff member entered deli off the floor , put on gloves with unwashed hands and then served customer
     • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Bottles of chemicals unlabelled .
     • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
10. MonitoringNov 8, 2016

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Meals to go, left over roast chickens etc that are cooled must meet the Food code cooling curve. Discussed deli manager adding to food safety plan the procedures which staff should use to cool products and meet the temperature requirements. Left a template for staff to follow to see if the different products they produce can be cooled and meet cooling curve.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Staff working alone in deli did not have food safe. Manager was off and bakery staff has food safe but no consistent presence in the deli while uncertified staff member was working.
11. MonitoringNov 3, 2015

    10 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Deli is responsible for cooking and monitoring the roast chickens. Chickens are cooked, placed on display but food temperature is not monitored at all during their display. Food time could be lengthy in these warmers. Food should be probed with a thermometer to ensure 60c or greater at all times while on display. No way to track time food went in and hot holding temperatures. More than one batch per day being cooked should be considered to reduce length of time food is in the warmer. Pizza by the slice-pizza in the warmer only 52c. Hot holding standards require food on display to be 60c or more. Deli should be taking temperatures and recording this area as well.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Front deli cooler temperatures exceed 4c. Air temp 5c Greek salad 5.7c Ham 5.3 c. Have this cooler serviced and take temperatures of the food with a PROBE thermometer Grimms Cooler-Is being overfilled with product and not maintaining 4 c or less. Transfer food to the walk in cooler in the meat area and suggest adding a shelf to the cooler to allow for air circulation Cooler used for sandwich items also being over filled. Consider getting another cooler or utilize the walk in. Milk cooler in the front ice cream area 8c. This is to be turned down to ensure 4c or less
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff wearing street clothes in the deli area , should be provided with an apron for example to wear in the back while serving customers and preparing food for the public. Staff on duty was noted to come in from outside the deli area and serve a customer without washing hands first. Even though they put on 1 glove to handle meat, hands must be washed before handling food and food equipment. Store personal items such as jackets and purses outside the food preparation area.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies noted in the deli area. Dirty rags should be stored in a place away from food or have a lid to prevent attraction of flies Keep back receiving doors closed to prevent fly entry
      • 7.1 - The premises must be maintained free of pests.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Food being cut up as samples must have tongs or other means for the public to pick up the sample without using their hands. Public was noted to be touching samples with bare hands in order to pick up one to eat. This is a risk of cross contamination to other members of the public and samples should be discontinued or a means of sanitary sample dispensing arranged.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): There has been an addition of a hard ice cream and pizza by the slice and hot dogs ? at the front of the store since last inspection This does not have approvals and no plans were submitted for a change in a food premise. All changes to a food premise requires plan submission and approvals prior to the change. A 2 compartment sink will be required as well as plans. Forward these plans as soon as possible for review.
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • 13.2 - Facility must be constructed to the specification of the approved plans.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Water pressure was low on the hand sink. No Paper towel was available for use at this sink in the deli area. Provide hand wash signs at all handsinks
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperatures of food products is being done incorrectly. A laser thermometer can only be used to determine air temperatures. Temperatures recorded are written as >4c but there has been no indication of follow up action by staff in response to the non compliant temperatures. Food safety plan revisions will be required to include new additions to the business such as hard ice cream as well as pizza by the slice.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Pizza being sold by the slice. Pizza is obtained from a local restaurant. Information regarding labelling and ingredients must be supplied by the manufacturer of the pizza in order to be sold at retail and food service level. Pizza must meet the trans fat regulations in order to be sold ready to eat. All ingredient information must be kept onsite and be made ready for inspection and upon request
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
12. MonitoringApr 30, 2014

    0 infractions

13. MonitoringMar 27, 2013

    0 infractions