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Safety Mart Bakery & Deli

105 Railway Ave Ashcroft BC V0K 1A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Safety Mart Bakery & Deli has been inspected 13 times by Interior Health Authority since April 3, 2013. The most recent inspection, on October 5, 2026, recorded 4 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 8 times across 6 separate inspections, most recently on November 5, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5 separate inspections, most recently on October 5, 2026. 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 3 times across 3 separate inspections, most recently on October 5, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 26, 2024. For example: 2 Are proper pest control measures in place on the premises?

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.

13 inspections

  1. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizing solution in deli area measured 25ppm chlorine. Solution should be maintained at 200ppm for adequate sanitizing. Bucket was discarded and new solution prepared.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Produce wrapping area has a build up of old food debris and has not been cleaned and sanitized recently. This was identified in the previous inspection and not corrected. • Cutting board in produce area has stains and deep scores, which can harbour pathogens and make cleaning and sanitizing ineffective. Corrective Action: • Clean and sanitize the produce wrapping area, including under and around the wrapper, and the equipment itself. Provide photos when complete. • Replace or resurface the cutting boards to create a smooth, durable, and cleanable surface.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records for walk in units is not maintained. Monitor and record temperature of all fridges and freezers at least once per day.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Unable to confirm FoodSafe certification for bakery/deli staff. Resources provided for FoodSafe course.
  2. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wrapper in produce area has a build up of dirt and food debris. • Bakery area including shelving, walls, and floors has a build up of food debris, grease, and dirt. • Lights in meat cutting area do not have shatterproof covers. • Reefer units in several coolers and freezers have a build up of dust and mold. Corrective Actions: • Clean and sanitize the produce wrapper prior to using again. Add this activity to the sanitation plan so that it gets done regularly. • Deep clean the entire bakery area including shelves, walls, and floors. Increase frequency of sanitation in this area to prevent this in the future. • Affix all light fixtures with shatterproof covers. • Clean and sanitize the reefer units and the inside of any affected coolers and fridges. Increase sanitation frequency in these areas,
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Floor in walk in freezer is constructed of unfinished wood that is damaged in several areas. It is not impervious or easily cleanable. Corrective Action: Repair or replace the floor in the walk in freezer with a material that is smooth, durable, impervious and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record temperature of all fridges and freezers daily. Template provided.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Repeat Infraction: No staff in the bakery/deli have FoodSafe training. Operator advised that the manager is working on getting certified. Once complete, send FoodSafe certificates to EHO.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Deli main display cooler: ~6 - 7 C; upright deli cooler (dips): 5.5 C; fresh meat display cooler: ~ 5 - 6 C (at left end); Armstrong cheese cooler: 6 C. Ensure these coolers are cleaned to enhance air flow. Adjust thermostat to lower temp and recheck food temperatures to ensure food is maintained at or below 4 C. In interim, move product to colder storage units/colder portions of these units to ensure proper temperatures. Small deli display: 2.8 C; walk-in meat cooler: 2 C; dairy cooler: 3 - 4 C, eggs: 4 C. Hot holding unit at deli: 65 C+.
      • 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?
      • Observation(s): Chlorine test strips needed in deli/bakery and meat departments. Quat test strips and probe thermometer is available on-site.
      • 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): General cleaning needed in deli / bakery area to remove food spills, grease, and accumulated soil, especially on high touch surfaces (e.g. equipment handles, cooler doors, light switches, etc). Missing / damaged wall panels, baseboard, trim pieces need to be repaired/replaced.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels needed for dispenser in public washroom.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Copy of template is available, but has not been completed. Temperature log should be maintained to record daily temp checks for all refrigeration units and for hold holding.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff in deli / bakery had valid food safety training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Hot-held chicken wings had an internal temperature of 38°C. The hot holding unit is not capable of adequately reheating potentially hazardous food. Corrective Action: • Ensure all hot-held potentially hazardous food are stored at ≥60°C following reheating to an internal temperature of ≥74°C in the oven.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • Refer to F1.2.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • REPEAT INFRACTION: No chlorine or QUAT test strips available on-site. Corrective Action: • Purchase appropriate sanitizer test strips to ensure adequate concentration of chemical sanitizers (i.e., chlorine @100 ppm concentration and QUAT @200 ppm concentration).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Hole observed under the hot-holding unit at the deli (soup can used to cover hole). • (2) Excess grease and food debris observed on/under the bakery racks and inside the cupboard (behind the deli cooler). **The above conditions may allow the entry and harbourage of pests in the bakery and deli department (note: rodent activities observed in the produce receiving area) Corrective Actions: • (1) Seal the noted hole under the deli cooler. • (2) Deep clean and degrease the noted surfaces in the bakery/deli to eliminate food source for pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • (1) No soap was present at the handwashing station of the deli. • (2) The handwashing sink was blocked with garbage/equipment at the time of inspection. Corrective Actions: • (1) Ensure that the soap dispenser is refilled to allow for adequate handwashing of food handlers. • (2) Do not store anything inside the handwashing sink. This sink must ONLY be dedicated to handwashing and remain accessible at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Outdated permit found at the bakery. Please contact the front desk of the Kamloops Health Protection office at 250-851-7340 and request a re-print of the permit to be mailed to your facility.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Need chlorine testing strips in this area, operator stated they had some but were not able to locate, please also ensure that they are placed in an accessible area for staff in the deli and bakery to use. • Walk in Freezer requires a thermometer also Corrective Actions [1] Have chlorine sanitizer testing strips available for use in the deli and bakery area ( note have separate ones from the meat processing/handling area. [2] Have a accurate thermometer for the walk in freezer unit. Please have it placed in area that is easily accessible and easy to read the temperatures
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Walk in freezer had shelving that was requiring some refinishing or repainting. Please ensure that the surface is smooth, durable, easy to clean, impervious to moisture and non-toxic. • Corrected During Inspection: Personal items were noted to near by the baking trays, operator was instructed to remove these items and place in area that prevents possible cross contamination risk. Operator instructed staff to remove personal items to new location away from equipment and utensils. Corrective Actions • Please ensure that the shelving in the walk in freezer is smooth, durable, easy to clean, impervious to moisture and non-toxic.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  6. Monitoring

    0 infractions

  7. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chicken that was placed in the hot-holding unit 30 minutes earlier was measured at 53 C; unit was not turned on to ensure minimum of 60 C for hot holding. Operator is to ensure that at all times the hot-holding unit is already heated to 60 C when foods are being placed in it and a temperature log is verifying it. Mechanism is to be in place to ensure mistakes don't happen and proper temperature holding of potentially hazardous foods is in place at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Monitoring test strips were not available and in use for the monitoring of the sanitizer solution concentration. [2] Stem thermometer was not calibrated and appeared dysfunctional. Please ensure that thermometers are calibrated; a calibration log should be available to verify this.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw chicken (still fairly frozen) was observed thawing in a bucket of water at room temperature. This is a high risk practice and is not an approved method of thawing potentially hazardous foods. Please discuss with all stuff to ensure all foods are being thawed safely.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Meat slicer must be properly cleaned/sanitized every 4 hours if in use and a record keeping log should be in use to verify completion of this task in a timely manner. [2] Cooling rack for bread loaves was observed with a heavy accumulation of debris. Please ensure this rack is more frequently and properly cleaned at all times. [3] Grease trap exterior and the cupboard containing it requires more thorough cleaning; heavy accumulation of greases/debris was observed surrounding this equipment. Some other cupboard surfaces should also be more frequently cleaned.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff appeared to be confused as for which sink was designated for the sole purpose of hand-washing. Please ensure that everyone has the same understanding and that the hand-wash station is fully supplied at all times. Paper towel should be in a dispenser protected from contamination.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding found at 40C-45C at time of inspection (external temperature). Operator is to ensure all foods cooked to at least 74C that are intended to be hot held are stored at 60C/140F or higher.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator is to ensure cardboard is not used in facility as it can absorb excessive amounts of grease which can attract pests. This was noted on a previous inspection
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator is to submit written Sanitation Plan as requested during previous inspection. Template is sent to operator
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): At the time of the inspection flies were noticed within the facility. Few sticky tapes were in place (away from food). Recommended to install an electric fly zapper as well as to ensure that the bakery door is closed during delivery days to prevent from flies entering.
      • F2.2A - The premises must be maintained free of pests.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The facility has completed most of the cleaning as well as installing a fan above the ovens which should help in preventing baking grease build-up on the walls. There are still some outstanding issues which need to be addressed: all surfaces need to be smooth, impervious, non-toxic, and easy to clean (no cardboards or similar material is allowed). Wire racks need to be stripped off oily deposits. Exposed wall surface needs to be resurfaced (i.e. smooth, impervious, non-toxic, and easy to clean).
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The Sanitation Plan was not available at the site for staff reference. A template will be forwarded to be completed and utilized at the facility.
  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Open deli cooler measured at 8-9C at the time of inspection. Instructed operator to monitor and adjust cooler to ensure that it can consistently maintain temperatures at or below 4C. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times.
      • 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): Operator stated that meat slicer would be routinely cleaned once every 4 hours - CDI Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Lightbulbs in the walk-in cooler did not have any shatterproof coverings Ensure that light bulbs are protected by appropriate covers and/or shields to prevent contamination of foods.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of the inspection the deli display refrigeration unit was at 9°C. Maintain the ambient refrigeration temperature at 4°C or less at all times. The internal ambient refrigeration temperature needs to be monitored and recorded, at a minimum, once per day.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No valid sanitizer was used at the time of the inspection. Food contact surfaces need to be washed, rinsed, and sanitized after each use, or if in a continuous use, at least every 2-4 hours.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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