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Naramata General Store

219 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Naramata General Store has been inspected 4 times by Interior Health Authority since March 20, 2023. The most recent inspection, on March 18, 2026, recorded 2 infractions.

1 of 4 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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on March 25, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 25, 2024. 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 once on March 25, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on March 18, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are available on site. Reminder to install thermometers in cooling units where missing.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): When not in immediate use wiping cloths should be stored in sanitizer buckets. Have a sanitizer bucket for different stations. Chorizo sausages at the front counter should be protected from contamination (e.g. placed behind a sneeze guard).
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chorizo sausages are left covered on the counter next to the point of sale to cool down and are also sold directly to customers. Operator noted the sausages usually sell out within 4 hours. A cooling log and aspects of the "Guidelines for Using Time as a Public Health Control at Ambient Temperatures" need to be followed. More details will be discussed via email. Almost all coolers on site were measured to be able to maintain 4°C or below during the inspection. One cooler was on a defrost cycle and measured ~12°C. Operator had previous fridge logs for the unit available. Please send an image (e.g. picture of thermometer inside unit) confirming that the unit can maintain at least 4°C. Soup hot held on burner above 60°C.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are available however no quat test strips are available on site. Please have sanitizer test strips for all sanitizers in use available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Install shatterproof covers or bulbs over the two compartment sink area.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips are available on site. Corrective Action: Ensure chlorine test strips are available to measure sanitizer concentrations.
      • 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): Mechanical high temperature dishwasher and two compartment sink is available. Observation: Bleach/chlorine sanitizer solution in bottle measured above 200 ppm. Corrected During Inspection: Sanitizer solution was diluted to be between 100-200 ppm. Note: Only 1/2 to 1 teaspoon per litre of water is needed to make a 100-200 ppm chlorine solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Wooden shelving in dry storage area is not easily cleanable, unsealed wood may absorb moisture. Corrective Action: Ensure wooden shelving is refinished or replaced so that the material is smooth, durable, and easily cleanable. Observation: Dust and debris on floors in dry storage area. Corrective Action: Clean floors, in particular along walls to remove build up of dust/debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: Handwashing station near meat slicer was out of soap at time of inspection Corrective Action: Soap was made available at this station. Ensure that all handwashing stations are supplied with soap at all times. Note: Other handwashing stations had soap available.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    0 infractions

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