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The Fisherman's Market

C 117-1180 Columbia St W Kamloops BC V2C 6R6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

The Fisherman's Market has been inspected 9 times by Interior Health Authority since December 11, 2014. The most recent inspection, on September 25, 2024, found no infractions.

6 of 9 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: Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 28, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 11, 2014. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on September 26, 2016. For example: Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 September 28, 2020. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • No hot water at 2-compartment sink. The hot water tap at the 2-compartment food handling sink is not operating. The 3-compartment warewashing sink has hot water. repair the hot water supply to the 2-compartment sink. correct by October 5, 2020.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Insufficient lighting. At the time of inspection the lighting above the food handling counter and the sinks were not operating. Have the lighting repaired or replaced. Correct by October 5, 2020.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) A written food processors food safety plan needs to be developed for this facility. Information regarding food safety plans is attached with this report. b) Staff monitor critical limits (cooler temperatures) and maintain temperature logs.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) A written sanitation/cleaning plan needs to be developed for this facility. Information regarding sanitation plans is attached with this report. b) Staff are maintaining the facility in a clean and sanitary manner
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  9. Monitoring

    1 infraction

    • 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): CORRECTED DURING INSPECTION: THAW ALL SEA FOODS IN THE COOLER OR UNDER COLD RUNNING WATER. DO NOT THAW HIGH RISK FOODS AT ROOM TEMPERATURE.
      • Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.

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