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Scotch Creek Market

3877 Squilax-Anglemont Rd Scotch Creek BC V0E 1M5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Scotch Creek Market has been inspected 6 times by Interior Health Authority since December 6, 2019. The most recent inspection, on May 13, 2026, found no infractions.

2 of 6 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: Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on May 29, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Prep cooler above 4°C. Adjust accordingly and include on monitoring check sheet.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Internal temperature of hot held rotisserie chickens at 51°C. Hot holding temperature records indicate the minimum temperature of 60°C has been achieved in this unit. Product moved to upper shelf where temperatures appeared to be in the 60°C range. Unit is to be adjusted to ensure that the cooked chickens do not drop below 60°C at any time while on display. • Recommend that the monitoring procedure involve an internal probe temperature taken two hours after being placed in the hot holding unit to determine if it is dropping below the 60°C target. Temperatures should also be taken of product in the back and front of the open faced unit to determine if there are temperature gradients/differences present.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW - hot holding roast chicken was found to have an internal temperature of 52°C. Hot holding potentially hazardous foods must have an internal temperature of 60°C or hotter to ensure safe holding. Lower temperatures can result in bacteriological growth. • NOTE - deli staff raised temperature of hot holding unit at time of inspection. Will follow up to ensure hot holding equipment is continuing to hold proper temperatures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Deli pizza cooler gauge registering 53°F and confirmed by independent air temperature check • Adjust cooler unit accordingly as per F1.2B • Note: instructions provided to confirm hot holding temperature of cooked chicken is done by probe thermometer for internal product temperature rather than ambient air temperature in the open hot holding case as is currently done. Product must be maintained at 60°C or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.

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