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Ohana Market and Deli

8-1240 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ohana Market and Deli has been inspected 8 times by Interior Health Authority since February 18, 2020. The most recent inspection, on August 18, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on August 18, 2026. 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 3 times across 3 separate inspections, most recently on August 9, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 9, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 11, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 August 9, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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.

8 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store chemical spray bottles with the coffee syrups. Keep chemicals and food completely separate.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips for low temperature dishwasher were not 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): All bottles of sanitizer were unlabelled. Shelves in the upright HABCO cooler are getting quite rusty and should be taken out, cleaned and re surfaced with a rust proof product
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Meeting regarding food processing side of business. Reviewed precautions related to Vacuum packaging and modified atmospheric packaging and risks involved Reviewed shelf life of products made onsite in relation to VP/MAP Operator to proceed in updating food plan, recommend a food processing course or food safe level 2 Recommend upgraded equipment such as a thermometer that will allow you to monitor cooking temps and length of time food is held at minimum 90 c
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  4. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Remove all home canning from premise. Although operator stated it is not for business use, all food present in a food premise is assumed for sale to the public
      • F1.6A All foods on the premises must be from an approved source.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Pastry items found cooling uncovered by front till area. Food to be protected from contamination while on display.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink by dishwasher, hot water tap is not working and requires replacement
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Daily temperature logs to be maintained especially in the front deli cooler. Do not rely on the digital readout in front. • Food safety plan should be revised to include the meals to go. Lab testing for some items you make may be required esp those that are sealed in jars. An email with resources will follow.
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Aug 9/22-salad temp 10c, sandwich temp 12 c (discarded), front display air temp 10c May 11/21-cooler with salads, packaged meats/cheeses-food temperatures exceeding 4c Feb 18/20-Monitor food temperatures while on display with a probe thermometer. Front display area of older model deli cooler may not be able to be used for perishables. • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer levels not reaching required concentration
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): General floor cleaning needs improving in prep area and storage area. Items to be stored off floor to facilitate this. Your space size may not be adequate enough for the amount of menu items that you currently provide for sale.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink by dishwasher, hot water tap is not working and requires replacement
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily temperature logs to be maintained especially in the front deli cooler. Do not rely on the digital readout in front.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): cooler with salads, packaged meats/cheeses-food temperatures exceeding 4c
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed, all food shelving should be of a surface that is smooth, non absorbent and easily cleanable ie. dry storage area, shelves with spices etc Keep as much items off floor in dry store room so floors and under shelving can be easily cleaned.
  8. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Monitor food temperatures while on display with a probe thermometer. Front display area of older model deli cooler may not be able to be used for perishables.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.

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