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Mayberry Country Market

135 3 Ave Grindrod BC V0E 1Y0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Mayberry Country Market has been inspected once by Interior Health Authority, on December 30, 2024. The most recent inspection, on December 30, 2024, recorded 7 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

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.

  • 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 on December 30, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 December 30, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 December 30, 2024. 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 once on December 30, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 30, 2024. 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.

1 inspection

  1. Monitoring

    7 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): During initial approval inspection, the operator had been advised that they may not serve immediately consumable foods. During today's inspection, it was learned that they are baking and serving fresh cookies and donuts. They have not been approved for this and are not set-up for this no food prep area or sinks (except hand sink in bathroom).
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is a lot of junk and clutter in and around the buildings creating harbourage areas for pests. The basement, exterior building perimeter and shed have old furniture and equipment stored there.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - the bathroom sink is being used for cleaning purposes (tongs, baking sheets, coffee urns etc.) - the slush machine is off and still has product in it, this is to be emptied, cleaned and sanitized at the end of each season, and otherwise as prescribed by manufacturer There are no utility sinks for cleaning coffee urns, slush machine, or cookie/pastry tongs. There is also no janitorial basin for general cleaning of the facility. There is a single washroom with one small handsink and toilet.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - garage man door has a gap under it allowing rodent entry - water damage observed on wall near electrical panel due to a roof leak. Repair roof, remove water/mould damaged materials, and repair interior of building.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): They are baking and serving cookies and donuts, but are not equipped nor approved for this. There are to be no open foods served until health approval is granted for such. In addition, there is to be a 2 compartment sink installed for cleaning and sanitizing of existing coffee urns and slush machine.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A dedicated and easily accessible hand sink is required for the preparation and handling of open foods (NOT bathroom sink).
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The operator has health approval to operate as a food store, but they do NOT have a food permit which is required for the service of open (or immediately consumable) foods. The site managers and corporate office have been made aware of this on several occasions for different stores, and this store was made aware in their initial inspection report.

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