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No Frills

2-360 Trans-Canada Hwy Salmon Arm BC V1E 1B6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

No Frills has been inspected 6 times by Interior Health Authority since June 21, 2013. The most recent inspection, on December 5, 2024, found no infractions.

5 of 6 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on April 16, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 April 16, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 April 16, 2018. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Commercially packaged cheese (Cracker Barrel Habanero Cheese ) was measured to be at 7°C . The cheese was found in the middle of the unit but sides of the unit were measured at 4°C. We discussed that there may be a potential issue with the fans in the middle of the unit. Please adjust the temperature of this unit to be cooler and determine if there is an issue with the fan in the middle of the unit. All other coolers and freezers were at the acceptable temperatures. Temperatures logs were also observed be to filled. 2. Freezers containing frozen hamburgers, frozen pizza, and frozen utility ducks were found to be over stocked and above the load limit. Temperatures were measured to be between -5°C to - 15°C. This maybe due to the lack of proper air flow in the unit because of the overstocked items. It is recommended to decrease the stock in the units.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. In the produce preparation area, the cutting board was observed to have deep groves that make it difficult to clean and sanitize. Ensure that these cutting boards are replaced or resurfaced so that they are smooth, non porous, and easy to clean and sanitize. 2. It was also observed that one cutting knife was dirty and placed back into the knife rack. Please wash, rinse and sanitize the knives before and after use.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): It was observed in the produce area that the lights within the units were made of glass and lack a protective shatter proof sleeve. Please install protective shatter proof sleeve covers on all in-unit lighting fixtures.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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