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Southside Market

900 4 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Southside Market has been inspected 15 times by Interior Health Authority since May 15, 2013. The most recent inspection, on May 15, 2026, recorded 4 infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 8 times across 6 separate inspections, most recently on January 18, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 15, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 2, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on May 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 7 times across 4 separate inspections, most recently on May 15, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

15 inspections

  1. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Lettuce for ready-to-eat sandwiches observed wrapped in white kitchen cloths in the fridge. On the prep line, a white kitchen cloth lined the bottom of the insert of lettuce. Kitchen towels are absorbent and creates a moist environment which can harbor bacteria and support its growth. Corrective action: remove cloths from lettuce inserts. Use non-absorbent methods to wrap lettuce in the fridge for storage (e.g. plastic wrap)
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Paper towel dispenser for handwashing sink beside the 3 compartment sink is installed directly above where cleaned and sanitized equipment are left to air dry. There is a potential contaminate cleaned equipment when reaching to grab for paper towel. Corrective action: move paper towel dispenser closer to handwashing sink and out of the way of the air drying dish area
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash sink beside the 3 compartment sink was out of paper towel upon inspection. Ensure hand sinks are have hot and cold running water and are stocked with liquid soap and paper towel at all times to facilitate proper handwashing by staff.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit could not be located at time of inspection. Permit to operate must be available on premises and posted in a conspicuous location. Advised operator to have one reprinted if they cannot find it.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods at the front of the open deli display case were measured at 10-12°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Chickens that are cooled for display in the open display cooler are not being cooled in the correct manner. The display case is not cold enough to cool the chickens to the correct temperature, and this may lead to pathogen growth. Cool the chickens in the walk in cooler first, then move them to the display cooler once they are below 4°C.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food displayed in front open cooler at deli was measured at 7°C. Internal temperature of chicken was measured at 17°C. Hazardous food must be stored at 4°C or below in order to prevent pathogen growth. Repair/replace the cooler so that it holds food at 4°C or below.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pepperoni buns were observed to be stored at room temperature. CDI - corrected during inspection. It was discussed that unless testing has been completed to confirm room temperature holding of product, baked goods with potentially hazardous foods are to be stored refrigerated at 4C or colder. Note: - Please ensure that when temperatures are found to be in the danger zone, corrective actions are to be documented on the temperature log sheets. - Please ensure internal temperatures are monitored and recorded for potentially hazardous foods that are being held hot.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure test strips are available to verify the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  8. Monitoring

    7 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): The manager is currently cooling soup in a 4 L mayonnaise container for 1.5 hours at room temperature and then placing the product into the refrigerator to cool the product further. The manager stated that she is not monitoring the temperature of the product with a probe thermometer and is not sure what procedures the other staff are using. 1) Foods should be cooled from 60°C (140 °F) to 20 °C (68°F) within 2 hours and from 20 °C (68°F) to 4°C (40°F) within 4 hours and checked with a probe thermometer. If a product is not cooled within these time limits, it should be discarded. Consider using ice baths, cooling wands or shallower containers (3-4 inches) to speed up the cooling process. 2) Record the temperatures and corrective actions on a log-sheet. 3)The plastics in the 4L mayonnaise containers may degrade over time and release chemicals into the product. Use containers for cooling that can withstand high temperatures and are shallow enough to allow for rapid cooling.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Bleach sanitizer solution in wiping cloths containers were measured ~25 ppm and manual dishwashing sanitizer solution was measured at 50 ppm. Ensure that bleach sanitizer solutions are maintained at a concentration of 200 ppm for food contact surfaces/wiping cloth buckets and 100-200 ppm for manual dishwashing procedures. This is the minimum concentration required to kill bacteria and ensure effective sanitizing of surfaces. The concentration for manual dishwashing is lower than the wiping cloth solution, because items being manually washed will be submerged in the solution for 2 minutes while the wiping cloth only briefly contacts the food contact surfaces. Chemical test strips were given to the manager at the time of inspection. Please use chemical test strips to verify the concentration of all solutions. 2) Cleaning procedures for food contact surfaces was discussed. The deli meat slicer was being wiped down with a sanitizer solution at least every 4 hours. This slicer is also being dismantled at the end of the day to clean and sanitize. The same procedure should be used for the cheese slicer since both deli meat and cheese are potentially hazardous foods capable of pathogen growth at room temperature. Ideally, the deli slicers should be cleaned and sanitized every hour. All other food contact surfaces must be cleaned and sanitized at least every 4 hours (eg. tongs and utensils that are in use). 3) Discussed food handling and cleaning procedures for raw versus ready to eat preparation. The raw meat products are being prepared directly next to equipment being used for ready to eat products. This equipment, such as the deli meat slicer, should be covered whilst the raw products are being prepared to prevent cross-contamination between the products. A plastic, easy-to-clean cover should be used to cover this equipment when there is contamination potential.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed cupcakes and sample items for customers uncovered on top of the deil case. Sample items should be covered to protect from contamination such as sneezing and coughing.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Observed a leaking faucet at the 3-compartment sink. Please fix this leak immediately as the continuous dripping may be diluting the sanitizer solution. 2) Observed cartons being stored on the floor of the walk-in cooler. Please store items off of the floor when possible to allow for easy cleaning of the floor, protection of food from spills and adequate air flow around the product to facilitate cooling. 3) Observed debris on fan in freezer. Please clean this to prevent the spread of dust and debris onto food. Also observed a build-up of debris on the freezer floor. Please remove this debris to prevent contamination of items being stored directly on the floor and for general sanitation purposes. 4) Observed food material/crumbs in the front-of house deli meat and cheese coolers along the outer edges. These coolers should emptied, cleaned and sanitized weekly. 5) Observed chipped material hanging from the vent hood above the oven. Please sand-down the vent hood above the oven to prevent chips from falling onto food when using the oven. 6) Observed debris around the edges of the floor and walls in the walk-in cooler. Please clean this debris for general sanitation purposes.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): FoodSafe certificates were not available upon request. Discussed with deli manager that there must be at least one individual in the deli with FoodSafe when food service or food preparation is occurring. Effective July 29th 2013, all Foodsafe Level 1 certificates issued in British Columbia are valid for 5 years upon completion of the Foodsafe course. Certificates issued prior to July 29th 2013 will expire July 29th 2018. If you received your Foodsafe Level 1 certificate from a BC Health Authority, you are eligible to take the online Level 1 refresher at www.foodsafe.ca. It is recommended that all individuals who took Foodsafe more than 5 years ago should take the refresher course as soon as possible. Those who hold a management role are encouraged to take Foodsafe Level 2.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A completed and comprehensive food safety plan was not available on-site. Please have all plans available on-site for employee reference on proper procedures.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A completed and comprehensive sanitation plan was not available on-site. Please have all plans available on-site for employee reference on proper procedures.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  9. Monitoring

    0 infractions

  10. Monitoring

    6 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Temperatures of cooked products (Eg. rotisserie chicken) are not being monitored to ensure safe internal cooking temperatures are being met. I probed select food products that just finished cooking at the time of inspection, including rotisserie chicken--internal temperatures are satisfactory. However, it is a concern that temperature monitoring protocols in your food safety plan are not being followed. Also please ensure soups are rapidly reheated to 74°C (within 2 hours) prior to service--have sign indicating that product is not yet for service until then.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Hotholding temperatures of soups are not being monitored--temperature satisfactory at the time of inspection. Hotholding temperatures in warming case are monitored only by recording display temperature, actual temperature measurements of food products is recommended. Please ensure protocols indicated in your food safety plan are being followed.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): This is a recurring non-compliant condition. Staff are not following proper manual warewashing method as indicated in your sanitation plan and are unaware of the requirements. Steps that must be completed separately are being combined (cleaning and sanitizing). The sanitizing step is not effective this way. Proper manual warewashing process was discussed with staff on site, including proper bleach sanitizer concentration. Please provide your sanitation plan as well as required training to staff immediately. Solution for wiping cloths for meat slicer did not have any sanitizer. This was reviewed and addressed at the time of inspection.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The current sink provisions (2 shallow domestic sinks) also do not meet minimum equipment standards for manual warewashing. The lack of adequate equipment and continued procedural issues related to warewashing is concerning. There are a multitude of larger pans/wares as well as hard to clean/critically sensitive equipment (meat slicer) that must be undergo manual warewashing at this facility. Additionally, both raw animal protein, including chicken, as well as ready to eat deli products are being prepped out of this location. Proper warewashing setup and procedures are essential for safe and sanitary operations. The facility must upgrade warewashing provisions with one of the following options to meet minimum requirements: 1. Installation of a commercial-sized triple compartment sink setup. Sinks must be large enough to fully submerge largest wares. 2. Installation of a commercial sized double compartment sink setup in addition to a commercial dishwasher. Sinks must be large enough to fully submerge largest wares. Plans and specs must be reviewed and approved by an environmental health officer prior to construction. Plans must be submitted for review by April 1, 2016.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available at the time of inspection--staff was unaware of location or contents. Staff are not following proper processes as indicated in your food safety plan for monitoring critical limits. Please provide your food safety plan as well as required training to staff immediately.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection--staff was unaware of location or contents. Staff are not following proper processes as indicated in your sanitation plan and are unaware of the requirements. Please provide your sanitation plan as well as required training to staff immediately.
  11. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The final sanitizing step is not being used during manual warewashing. Please ensure all food contact surfaces are cleaned and sanitized via the following method as indicated in your sanitation plan : wash with warm water and soap, rinse, submerge in approved sanitizer for minimum 5 min, airdry.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is a build-up of dust on the walk-in cooler fan. Please clean.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written food safety plan is not available to staff. Staff was unaware of the plan. Please ensure the plan is available to staff at all times. Staff must understand and observe the protocols indicated in the plan.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation plan is not available to staff. Staff was unaware of the plan. Please ensure the plan is available to staff at all times. Staff must understand and observe the protocols indicated in the plan. Concerns were noted in warewashing process.
  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): The handwashing station is blocked by racks. Please ensure the handwash station is fully accessible and supplied with liquid soap and paper towel at all times. This condition was corrected during the inspection.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Deli display case was measured at 12°C. A selection of meat products in the display case were probed at 12-13°C. No records were available for cooler temperatures or the length of time the products have been in the unit. Due to the higher risk nature of the food products (RTE deli meats including cured products) in conjunction with unknown factors of the temperature abuse condition, I required all meat products to be discarded at the time of inspection. I observed all products being discarded.
  14. Monitoring

    0 infractions

  15. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Designated handwash sink was blocked by tall-boy shelving. This was corrected at the time of inspection. Please ensure the designated handwash sink is kept clear and easily accessible at all times. Please provide a paper towel dispenser as only a loose roll is currently available and is often moved away from the handwash sink.
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.

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