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Sutherland's Bakery & Deli (Convenience Store)

101-1701 George St Enderby BC V0E 1V1 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Sutherland's Bakery & Deli (Convenience Store) has been inspected 7 times by Interior Health Authority since April 30, 2013. The most recent inspection, on October 16, 2025, recorded 1 infraction.

1 of 7 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, Pests and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on October 16, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 14, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 February 26, 2018. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 25, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 November 14, 2024. 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.

7 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - small Omcan display cooler containing pepperoni etc. was at 8 to 10C, reduce to below 4C - pizza hot holding cabinet at till was at 40C, raise to >60C (repeat infraction)
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - pizza warmers (2) were at 40C and 45C. These must be >60C at all times.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They have both hydrogen peroxide (no test paper, 500ppm) and QUATS available (test paper, 200ppm). There did not seem to be a reason to have two kinds of sanitizers. I suggested using just the QUATS for convenience and simplicity.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The gap between and under receiving doors still exists.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap between receiving doors. Gaps must be sealed to prevent the entry of pests. Replace weather stripping to seal gap.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B - Dairy and egg fridge measured at 8°C at the time of inspection. Corrective action: Potentially hazardous foods must be stored ≤4°C. Adjust refrigeration unit, or move all potentially hazardous foods to a refrigerator capable of maintaining ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cheese/margarine cooler was measured at 6-8°C. The thermometer in unit showed 8°C Ensure this cooler is turned down so it can maintain a temperature of ≤4°C at all times.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cheese bread sticks are on the counter by the till and not covered. Ensure these are kept covered or behind a sneeze guard.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): **No thermometers inside sandwich cooler by slurpee machine, milk cooler, or bakery cooler **Cream cheese icing states to be kept refrigerated - this is used on cinnamon buns and these buns were being left out at room temperature. Cinnamon buns were moved to refrigerated unit.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): **Bakery door entrance by sliding door cooler has daylight visible and is a potential pest entry way
      • F3.4L - The premises must be protected against entry of pests.
  7. Monitoring

    0 infractions

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