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Teniye Local Market - Seasonal Store

5085 Barriere Town Rd Barrière BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Teniye Local Market - Seasonal Store has been inspected 3 times by Interior Health Authority since May 3, 2024. The most recent inspection, on May 14, 2026, recorded 2 infractions.

1 of 3 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: Protecting food from contamination and Pests.

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.

  • 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 on May 27, 2025. For example: 7 Are foods protected from contamination?

  • 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 once on May 14, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was observed propped open. This can allow for the entry of pests. Door was closed immediately by operator. This door should remain closed at all times, except when actively being used.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Dishes observed drying on cloth dish towels. These fabric towels can absorb moisture and harbour pathogens, potentially transferring to clean dishes when drying. Corrective Action: Remove all dish towels from the premise. Replace with a dish drying rack or surface that is smooth, impervious, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A, C and D Cardboard box container for scoops must be changed to a food grade, washable material to ensure scoops are maintained in a sanitized condition after washing/sanitizing. Cone holder made of food grade, washable material must also be procured by Operator. EHO observed foam surface was being used to hold cones.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K Please read comments above re: storage of washed/sanitized ice cream scoops ( F1.7)
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B and F Please read comments above re: container for ice cream scoops and holder for ice cream cones ( under F1.7 and F2.5)
      • 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.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    0 infractions

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