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Scotch Creek Market Store

3877 Squilax-Anglemont Rd Scotch Creek BC V0E 1M5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Scotch Creek Market Store has been inspected 4 times by Interior Health Authority since December 6, 2019. The most recent inspection, on May 29, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on May 5, 2023. 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 once on May 5, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 6, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW - Cut vegetables and bean sprouts found in produce section (next to mushrooms) are considered to be potentially hazardous foods and must be stored at 4°C or colder. Move bean spouts to colder spot in the produce section to ensure they stay 4°C or colder as they are the highest of risk, and the refrigeration unit must be fixed to maintain a 4°C or colder environment for the future because there are cut vegetables located in that cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW - Quats sanitizer levels in spray bottles were found to be 400ppm. If sanitizer levels are at 400ppm, a water rinse must be performed to ensure chemical reside left on food contact surfaces are safe. Quats solution concentration of 200ppm can be used and does not need a final rinse. Use test strips to verify sanitizer concentration.
      • 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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Acquire test strips for sanitizers used in meat department an elsewhere at food handling stations. Confirm with chemical supplier that the test strips used (eg. QT10 strips are designed specifically to monitor the Quats formulations currently used. (eg. 2-chain quaternary ammonium compounds)

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