Skip to content
Loading map…

1141764 BC Ltd dba Noodles Plus

5-1103 12th St Kamloops BC V2B 8A6 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

1141764 BC Ltd dba Noodles Plus has been inspected 4 times by Interior Health Authority since March 11, 2020. The most recent inspection, on February 5, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on February 5, 2026. For example: 7 Are foods protected from contamination?

  • 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 November 27, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on February 5, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 February 5, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 across 2 separate inspections, most recently on November 27, 2024. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hair restraint was not worn by food handler
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): CDI-see comment under F1.5 above
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): hole is visible in one corner of the front bay door ( by the entrance)-weather stripping needs to be added to plug the hole and prevent entry of rodent or insect pests into facility
      • 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): rubber coving needed for the junction of wall to floor for three sides of the staff washroom to prevent damage to the walls drain grate must be installed for the floor drain in the washroom
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A F2.3D Mechanical dishwashing machine was checked and observed not dispensing adequate concentration of sodium hypochlorite ( active ing: chlorine) during sanitizing rinse cycle ( test strip showed 0 ppm when checked multiple times (>3x); F2.3D Spray bottle labelled "sanitizer"with a liquid ( clear, volume of <1 L) was tested and test strip showed chlorine at <50 ppm (CDI-sol'n was discarded and refilled with sanitizer having 200 ppm chlorine)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A, B, and K Cardboard and terry cloth towels lining the shelves for storing food equipment and surfaces of the noodle -making machines must be removed to ensure food equipment and/or food contact surfaces stored on the shelves are maintained in a clean and sanitized condition.
      • 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.
      • F2.5K 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): F2.6F see comments under F2.5 ( use of cardboard and cloth towels to line the storage shelves
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan maintained onsite is incomplete-please use the most current version of the template to ensure all required information is included on the Sanitation Plan
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Keystone MultiQuat Sanitizer dispenser mounted over the three compartment sink was malfunctioning- solution produced contains <200 ppm Quat ammonia; low temp mechanical dishwasher ( dispensing Keystone chlorinated sanitizer) was also malfunctioning ( solution during sanitizing rinse cycle was checked with test strip and test showed <50 ppm Chlorine)
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please see comments under F2.3A and F2.3B
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom hand wash station is missing the lever for the faucet ( cold water). Only hot water comes out of the spout. Handwash station for work station ( noodle manufacturing and oatally awesome shared space) needs a pumped soap dispenser ( the wall mounted dispenser needs to be re-filled). The only liquid soap available at station is the bottle of Dawn antibacterial detergent.
      • 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.
      • F2.7D 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff on shift at time of Inspection does not know the requirements stated on the Sanitation Plan ( needs to be trained on the procedures of warewashing food contact surfaces)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Hydrion ( quat ammonia ) QT-40 Test strips will be expiring 15 April 2020 LaMotte Chlorine Test papers onsite expired in 2016.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): low temp dishwashing machine ( chlorine sanitizer) is not dispensing adequate concentration of hypochlorite sanitizer during rinse cycle ( 0ppm indicated on the test strip, tested multiple times) Two out of three MultiQuat sanitizer dispenser stations ( 2 warewashing sinks and 1 around the corner to the washroom) were found to be malfunctioning
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

Nearby inspected facilities

Own this business? Add a badge to your website