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Mom and Pops Farm Market

230 7th Ave Keremeos BC V0X 1N3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mom and Pops Farm Market has been inspected 5 times by Interior Health Authority since June 6, 2017. The most recent inspection, on September 29, 2025, found no infractions.

1 of 5 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, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on September 28, 2022. 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 2 times across 2 separate inspections, most recently on September 28, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 9, 2019. 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 June 6, 2017. 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 4 times across 3 separate inspections, most recently on September 28, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please forward food handler training certificate of primary operator
  3. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - used cloth and tongs left sitting on counter; please ensure food prep area is left in a sanitary manner as this helps reduce cross-contamination risk - sanitizer is a little strong - recommend diluting to 200ppm as measured using test strips
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser not stocked and open roll suspended on hook in use; hook removed and dispenser re-stocked and dispensing paper towel
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan to your current menu and practices
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan to your current equipment and practices
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please provide FoodSafe (or equiv.) certificates of all food handlers who are supervisors and/or sole-charge/work unsupervised
  4. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - please ensure stored milk remains in its original packaging - follow-up date revised to July 25/19
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - quat ammonia sanitizer at very high concentration (~1000ppm) and can be a hazard at that concentration; please ensure it is at ~200ppm checked with test paper - please have one spray bottle of sanitizer for each of your food handling areas
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - chest freezer needs cleaning and defrosting
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure paper towel dispenser (and soap dispenser) is stocked and ready for use at all times
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available for review
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm main food handlers have valid FoodSafe 1 certification
  5. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please change samosa preparation to reduce time samosa's are in the Danger Zone; suggest to either have supplier fully cook and then freeze for you before pick-up or prepare them uncooked and frozen for your pick-up
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - display cooler measured at 6C av - thermostat turned down during inspection; please monitor closely - as discussed, under-counter fridge may not be able to keep foods at 4C during summer months; please consider upgrading to a larger fridge
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - scooped ice cream to be moved to juice bar area - dipper well already installed at that area - approved - soft-serve ice cream not being served
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please use template for food safety plan: - smoothies are a No-cook food item; please follow safe food handling procedures - hot dogs are a Cook-serve food item (if you start serving them using a different machine from your current one); please follow safe food handling procedures

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