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Shuswap Health Food Store

115-1151 10 Ave SW Salmon Arm BC V1E 1T3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Shuswap Health Food Store has been inspected 7 times by Interior Health Authority since March 19, 2013. The most recent inspection, on April 17, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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.

  • 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 April 17, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 23, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 21, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 September 21, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 5, 2015. For example: 1 - Are foods on premises from approved food sources?

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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on premises. Test strips verify that sanitizer is at desired concentration. Advised operator to purchase chlorine test strips and provided appropriate resources for them to post in backroom.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine in sanitizer bucket for scoop sanitization did not register on chlorine test strip. Corrected during inspection: bleach was added to the sanitizer bucket and a concentration of 100ppm was reached
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - 2 probiotic coolers at front of store were running slightly warm at 6C (store thermometer accurate), and other at 7/8C (store thermometer read 40F (not accurate, please replace) Please monitor these two coolers to ensure that they can maintain 0 to 4 C, if not then repair/replace.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): They were washing and sanitizing in a single step (i.e., detergent and bleach in a single bucket). Please ensure that food contact surfaces are cleaned with hot soapy water, rinsed with fresh water, sanitized in >50 ppm chlorine (i.e., 1 TBS of bleach per gallon) for 30s, and finally air dried. They advise that the scoops are cleaned and replaced throughout the day, and that the bins are cleaned and sanitized before replenishing product.
  3. Monitoring

    3 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6A - Canned Haskap Jelly is from an unapproved food processor Corrective action: discontinue sale of Haskap Berry Jelly product, all products sold must be from an approved source. If you wish to continue sale of the product, ensure processor receives approval from Interior Health.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No chlorine test strips available to monitor chlorine sanitizer concentration Corrective action: Acquire test strips and maintain chlorine sanitizer at 200ppm
      • 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): F2.5B - Food stored on unfinished wood shelving in rear dry storage area. Corrective action: Food must be stored on surfaces that are easily cleanable and can be wiped down. Finish shelving with vinyl sticker, paint or other wipeable material.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Scoops are washed and sprayed with Lugol's iodine solution. It is unknown what ppm the solution is. Approved sanitizers are bleach, Quats or accelerated hydrogen peroxide. Must have test strips to verify the concentration. Scoops must be washed, rinsed and sanitized. The sanitizing step required them to be fully submersed in the sanitizer for a minimum of 2 minutes and then allowed to air dry.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 6.1 - Are foods on premises from approved food sources?
      • Observation(s): The sale of a kefir starter kit from an unapproved source was observed. The products were removed from sale at the time of inspection. Owner/operator indicated that the product will be kept in the back and returned to the original vendor. I requested the contact of the vendor, whom the owner indicated was unavailable to her. The owner indicated that she will let the vendor know that the sale of her product is unauthorized. Please note that all products sold from a food premises (your store is categorized as a food premises) must be from an approved source as stipulated by the Food Premises Regulation. Dairy products must be produced from a licensed dairy plant as stipulated by the Milk Industry Act to be an approved source. Further information on this is being provided by email.
  7. Monitoring

    0 infractions

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