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Marshall's 150 Mile Store

3036 Hwy 97 150 Mile House BC V0K 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marshall's 150 Mile Store has been inspected 9 times by Interior Health Authority since April 10, 2013. The most recent inspection, on April 9, 2026, recorded 2 infractions.

5 of 9 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 on April 9, 2026. For example: 7 Are foods protected from contamination?

  • 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 on November 4, 2016. For example: Are proper hot holding procedures followed?

  • 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 January 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 21, 2019. For example: 6 Are the premises designed and equipped to ensure safe 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection, some frozen bread/dough in the chest freezer in the back was being stored unprotected from contamination, in a cardboard box with no plastic covering or lid. These frozen food items are at high risk of becoming contaminated when the freezer lid is lifted. • Ensure frozen food in the chest freezers is always stored in food-grade bins with securely fastened lids or bags to protect it from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, accumulated dust and dirt was observed on the condenser units in the walk-in cooler. This accumulated material can be blown by the fans around the walk-in cooler unit, leading to contamination of food. • Clean and sanitize the back of the condenser units, and the fan covers on the front after removing food items from below the condenser unit. Remove the fan covers, wash and sanitize before replacing them back on the condenser units. Use a strong sanitizer such as chlorine bleach to ensure the backs of the condenser units are properly disinfected.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Manual dishwashing procedure was missing an adequate sanitizing step. Corrective Action: When using a two-compartment sink, use the first sink to wash, and the second sink to rinse and sanitize or utilize a separate container to adequately submerge and sanitize equipment in bleach.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Counter top surfaces chipped and broken near deep fryer and on front counter.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • Are proper hot holding procedures followed?
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Deli cooler too warm at 7°C to 12°C. Must be ≤4°C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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