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Parson General Store

3394 Hwy 95 S Parson BC V0A 1L0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Parson General Store has been inspected 10 times by Interior Health Authority since December 22, 2012. The most recent inspection, on November 26, 2025, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 December 7, 2022. 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 2 times across 2 separate inspections, most recently on December 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 3 separate inspections, most recently on September 6, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 March 8, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 26, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates for both operators were found to be expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that no sanitizer solution for food contact surfaces was available during operation.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Upon inspection, it was noted that cooked, hot held pizza was measured at ~55 degrees C.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not available on-site. Please notify your district EHO when test strips are available to verify chlorine concentrations for the facility's sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure a printed copy of your food safety plan is kept on-site for review by the district EHO.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure a printed copy of your sanitation plan is kept on-site for review by the district EHO.
  7. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): ***Re-occurring infraction as of October 14, 2015*** Counter tops across the cook line are in poor repair and no longer easily cleanable. All food contact surfaces must be non-porous, smooth, and easily cleanable. Repair or replace counter tops by the follow-up date.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan has been developed, but a physical copy was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Please forward a copy to your district inspector for review.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan has been developed, but a physical not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Please forward a copy to your district inspector.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Pizza preparation table measured 8 degrees Celsius during the time of inspection. - Ensure that the preparation table maintains 4 degrees Celsius or less to prevent bacteria growth.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths were observed being stored on the counter top. Sanitizer solution was not available during the time of inspection. - Ensure that in use wiping cloths are stored in sanitizer solution. If bleach is the sanitizer of choice, mix 1 tsp of bleach with 1 L of water.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Counter tops are in poor repair and no longer easily cleanable. - All food contact surfaces must be non-porous, smooth, and easily cleanable. - Repair or replace counter tops. Notify the Public Health inspector prior to doing so.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. Food Safety Plan requires updating as it does not include critical control points, critical limits, corrective actions. - Update Food Safety Plan and forward it to the Public Health Inspector for review. - Please print the food safety plan and have it available for all staff to review. 2. Temperature logs are not being maintained on a daily basis - Maintain temperature logs on a daily basis.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  9. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): At the time of the inspection the sandwich cooler had temperature at around 5°C which was corrected during the inspection. The gravy in the slow cooker was at 55°C.
  10. Monitoring

    0 infractions

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