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Panorama Toby Creek General Store

2030 Panorama Dr Panorama BC V0A 1T0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Panorama Toby Creek General Store has been inspected 9 times by Interior Health Authority since December 14, 2012. The most recent inspection, on February 6, 2026, found no infractions.

6 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 January 21, 2022. 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 February 16, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 February 16, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 12, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that the small freezer near the front had significant frost build up. 2) Upon inspection, it was noted that one of the doors to the beverage cooler had a damaged rubber seal. Note: temperature was still within spec.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed exposed light bulbs in the dry storage room. These light fixtures require replacement with shatterproof light fixtures. This will prevent accidental contamination of food products from broken glass. 2. Observed a build-up of dust on the fans in the dairy refrigerator. These fans require cleaning and sanitizing to prevent dust from falling onto and contaminating food products. Recommendation: There was an accumulation of excess clutter behind the coffee counter. This creates conditions suitable for the harbourage of pests. This situation was discussed with the operator who stated that the area was being used to store boxes temporarily while unpacking new products. Please ensure that these boxes are removed each night and the area is cleaned to prevent the harbourage of pests.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer for food contact surfaces was absent from the facility. Provide an approved sanitizer that is readily available to staff to ensure adequate destruction of pathogens. (Ex. bleach at 100ppm (1/2tsp per 1L water) or QUATS at 250ppm).
      • 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): There is an accumulation of excess clutter in the both the back stock room and behind the coffee counter (packaged food products on the floor, empty cardboard boxes and used coffee cups in the mop sink). This creates conditions suitable for the harbourage of pests. Immediately discard any equipment or materials that are not required for food-related operations, and ensure both areas are clean, and organized.
      • 14.11 - The premises must be maintained to prevent harbourage of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Cardboard boxes blocked access to the handwashing sink behind the coffee counter. The handwashing sink must be accessible and convenient to staff at all times of operation. Ensure the handwashing sink is not obstructed and used solely for handwashing purposes.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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