Skip to content
Loading map…

Nature's Bounty

9-1257 Trans-Canada Hwy Sorrento BC V0E 2W0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Nature's Bounty has been inspected 7 times by Interior Health Authority since April 3, 2014. The most recent inspection, on November 5, 2024, recorded 1 infraction.

4 of 7 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 and Food temperature control.

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.

  • 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 November 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on September 11, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer not currently in use for washing process for scoops.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright older True cooler at 8C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer did not provide adequate amount of sanitizer. Reviewed sanitizer concentration with operator. For sanitizing food contact surfaces (from a spray bottle or bucket of wiping cloth), 200ppm of chlorine or 200ppm of Quats (Quaternary Ammonium) is required. 200ppm of chlorine can be made by adding 5mL (1tsp) of household bleach to 1L of water. 200ppm of Quats should be made according to manufacturer's instructions. For manual dishwashing, 100ppm of chlorine or 200ppm of Quats is required. 100ppm of chlorine can be made by adding 2.5mL (1/2 tsp) of househould bleach to 1L of water. Also reminded that during the sanitizing step for manual dishwashing, items must be submerged in the sanitizer solution for at least 2 minutes, then let air dry.
  7. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website