Southside Market

900 4 St E Revelstoke BC V0E 2S0 · Food Retailer - Food Store

11 inspections

1. MonitoringJun 13, 2025

   0 infractions

2. MonitoringMar 27, 2024

   2 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Back entrance doors had a gap near the bottom. Gaps of this size may allow pests to enter the facility. Block these holes.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. There was a drip from the cooling system in the meat walk in cooler that was dripping on shelves and boxes. This may lead to contaminated food, and must be fixed. 2. The floor of the meat walk in cooler is degrading and peeling away. All floors in a food premises must be maintained in a good working condition, and be easily cleanable. Repair/replace these floors. 3. The produce walk in cooler was gathering dust and dirt on the ceilings and walls. This may lead to contamination of the food and must be cleaned.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringJul 14, 2022

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No tags were being kept for the mussels. Shellfish tags must be kept on site for 90 days after receiving the shipment in order to track any potential outbreaks. Keep shellfish tags on site for 90 days.
4. MonitoringSep 18, 2019

   2 infractions

   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Raw wood in walk in (Meat Cooler) used as support for carcass railings. Operator is to remove any raw wood in a manner that does not affect the ability of the walk in cooler to function (such as ensure appropriate sealing after removal). Note: appears to have black areas along wooden part, potential mould/water damage due to the nature of the environment but unconfirmed. Date provided to give extended time to allow for discussion on how to remove this set up in an appropriate manner
     • 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.
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing is not available at times due to use of a hose for cleaning produce. Operator is planning addition of a hand sink with new renovations. Hose designated only for food use and must be food grade (verify with supplier). Infraction shall be corrected upon addition of handsink after renovations.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
5. MonitoringApr 23, 2018

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. An in-unit thermometer is missing in the produce walk-in cooler. Please ensure all cold-holding units have accurate in-unit thermometers. NSF-certified thermometers are recommended. 2. Please ensure test strips are used to verify the sanitizer concentration on a regular basis. 200ppm of chlorine should be provided for clean-in-place items. For manual dishwashing, 100ppm of chlorine should be provided in the sanitizing step.
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observed a large gap under the back exit door by the washrooms. This is an excellent entry point for pests. Please install a door sweep or weather strip.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1. At the product department, please ensure that all food contact surfaces (including cutting board and knives) are properly cleaned/washed prior to sanitizing. Manual warewashing method includes 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with chlorine or Quats by submerging the items in the sanitizing solution for at least 2 minutes, then 4) let air dry. 2. At the meat department, a bucket of bleach solution was measured to be <200ppm. It was also observed to be physically soiled. CDI - corrected during inspection. As discussed, please ensure food contact surfaces are cleaned/washed prior to being sanitized. Cleaning/washing helps remove any organic matter from food contact surfaces so that effective sanitization can occur. Note: - At the meat department, please ensure the knives storage unit is washed and sanitized on a regular basis. This should be included as part of the sanitation plan.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. At the produce department, the cutting board is observed to be quite heavily scarred. Proper cleaning and sanitizing cannot be achieved when the food contact surface is not smooth. Please replace the cutting board with a new one. 2. A bare wood shelving is observed in the produce walk-in cooler. Please ensure the wood is sealed or painted to allow for easy cleaning and sanitizing. Stainless steel shelving is recommended.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): It was observed that there is no proper faucet for handwashing at the produce department. A spray faucet does not allow for proper handwashing procedure. Please ensure a proper faucet is available for handwashing.
6. MonitoringMay 16, 2017

   3 infractions

   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1) Observed a bucket of vinegar and water solution being used to clean food contact surfaces in the produce processing area. Informed an employee that vinegar is not an approved sanitizer as it does not effectively kill bacteria. This vinegar solution was changed to a bleach solution (200 ppm) during the inspection. To create a more standardized process for cleaning in this area, please create a short sanitation plan specific to the processing of fruits and vegetables that includes the sanitizing of surfaces, equipment such as knives and washing of fruits before slicing (eg. watermelon). 2) Discussed cleaning procedures for bulk bins with the operator. Operator is currently washing and sanitizing the bulk bins when empty in the raw meat processing room. Find another location such as the deli area to wash, rinse, sanitize and air dry the bulk bin containers to prevent the cross contamination between raw and ready to eat food contact surfaces. Also, please wipe down the handles and nozzles of the bulk bins on a daily basis with a sanitizer solution. **Obtain test strips for any sanitizer that is used onsite including the bleach, quat and accelerated hydrogen peroxide solutions**
     • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1) Observed a 1 inch gap under the back door entering the food processing areas. Please install a new door sweep or weather strip to prevent the entrance of pests. 2) Observed a collection of dust on the fans in the raw meat processing room. Please clean these fans to prevent the contamination of food from falling dust. 3) Observed ice build up in the freezer. This ice build up may indicate an efficiency problem with the freezer or warm air leaking into the freezer from a broken door seal. Please remove the ice hanging from the ceiling and door to prevent the contamination of food from dropping ice and to help prevent employee slips and falls. 4) Observed a container of bleach under the produce washing sink that was not labelled. Please ensure that all containers with chemicals are labelled to ensure worker safety.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F3.4L - The premises must be protected against entry of pests.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Observed a spray nozzle type tap in the raw meat processing room. In addition to this tap, there must be a free flowing nozzle to avoid the recontamination of hands while washing. The spray nozzle type of tap does not allow the user to scrub their hands which is necessary to remove bacteria and debris. Please install a tap that allows for proper hand washing as soon as possible. 2) Observed that the meat processing room does not have single use paper towel. Please install a paper towel dispenser for drying hands after handwashing and to protect the paper towel from contamination.
     • F3.5A - Handwashing station must be supplied with hot and cold running water.
     • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
7. MonitoringMar 8, 2016

   3 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Higher risk produce products (alfalfa sprouts, mung beans) are not displayed in a location that maintains them at temperatures of 4°C or colder. Product temperatures ranged from 6°C-14°C. Some noodle and wonton wrap products are also displayed under similar conditions. Please ensure all packages indicating "keep refrigerated" are stored at 4°C or colder. Cut melon halves (2 cantaloupe, 2 honeydew) are being displayed in center fruit cooler on top of apples. This setup does not maintain cut melons at temperatures of 4°C or colder. I reviewed the need to keep cut fruit products lower in shelf (eg. where fruit cups are and not on top of anything) and preferably to maintain them on ice. This is especially important for higher risk fruit products like cut melons (do not have the same acidity level). Please review alternate arrangements to facilitate these food safety requirements with the produce manager and head office. Risk products were moved to different cooler units/setups at the time of inspection.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Some residue is noted in the Culligan water dispensing units. Please review with staff the daily cleaning and sanitizing requirements for these dispensing units.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Two shattershields are missing for fluorescent light panels (one above produce prep, the other in meat prep). Please replace.
8. MonitoringMar 13, 2015

   1 infraction

   • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): The meat processing room has been renovated with new flooring and wall sidings. The flooring and wall material were observed to be smooth, light in color, impervious to moisture, and easy to clean. Please note that while there are no concerns noted with the changes, please ensure future construction works is first approved by an environmental health officer prior to implementation. Please note that replacing the current drop ceilings with a washable ceiling is a pertinent change that must be considered in the meat processing room, especially if there is to be a spray down process for this room.
9. MonitoringAug 13, 2014

   2 infractions

   • 0.51 - Are dispensing spigots and hoses sanitized regularly?
     • Observation(s): Please ensure dispensing spigot and fill station are sanitized on a regular basis (daily recommended).
   • 9.3 - Are foods protected from contamination and/or cross contamination?
     • Observation(s): Please ensure covers for bread cases are kept closed at all times to protect from contamination.
10. MonitoringNov 27, 2013

    2 infractions

    • 0.51 - Are dispensing spigots and hoses sanitized regularly?
      • Observation(s): Please ensure dispensing spigots and hoses are sanitized on a daily basis. Instructions were provided to staff by the owner at the time of inspection. Please ensure staff follow-up in practice with this requirement.
    • 7.3 - Are foods stored in appropriate containers?
      • Observation(s): Please discontinue the use of wetted burlap sacs to cover produce. Owner indicated this process will be changed immediately.
      • 1 Observation, Moderate Severity of Consequences : Food must be stored in a sanitary manner and protected from contamination.
11. MonitoringMay 15, 2013

    0 infractions