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Mountain Pantry

5339 Fernie Ski Hill Rd Fernie BC V0B 1M6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Mountain Pantry has been inspected 9 times by Interior Health Authority since December 19, 2013. The most recent inspection, on November 19, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 12, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 6, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 19, 2013. For example: 3 - Are animals excluded from the premises?

  • 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 2 times across 2 separate inspections, most recently on February 6, 2020. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water not available at the time of inspection. Hot water must be available at all times for hand washing and ware washing.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths, if reusable, must be stored in sanitizer solution between use or a disposable product must be used.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Creamers and milks were measured at 10 C. The ice they were being stored in was melted and had warmed up. Ensure ice is changed on a regular basis to ensure the temperature is at 4 C or lower.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A bottle of milk for coffee is being stored adjacent to an ice pack. The milk measured 10 C at the time of inspection. It is noted that the ice pack does bring down the temperature of the milk but it is not sufficient for the size of the bottle.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not being used on cutting board and food contact surfaces in packaging area. Operator plans to use 200 ppm quats solution in the future.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): During two separate cases during the time of inspection dogs were brought into the store by members of the public. Animals with the exception of guide animals are not permitted inside a food premise.
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 6.1 - Are foods on premises from approved food sources?
      • Observation(s): Saskatoon Plum, Raspberry, Bumbleberry and Peach Jams that appeared to be "homemade" and were indicated to be from Pincher Creek, AB were observed. No nutrition fact information and federal labeling requirements did not appear to be met. As no indication products were from an approved source and no verification could be provided the products were inspected the products were voluntarily removed from sale.
      • 1 Observation, Low Severity of Consequences : All foods on the premises must be from approved sources.
    • 8.3 - Are animals excluded from the premises?
      • Observation(s): Two non-guide dogs were observed within the premise. All animals must be excluded from the premise unless approved under the Food Premises Regulation. This includes staff and members of the public's animals.
      • 1 Observation, Low Severity of Consequences : Animals (other than those approved under the regulation) must be excluded from the premises.

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