A New Tomorrow Treatment Solutions Ltd.

1607 Greenfield Ave Kamloops BC V2B 4N4 · Institutional - Food Service

3 inspections

1. MonitoringJan 28, 2026

   6 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5B Operator must ensure food handler's hair is restrained
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): please read the comment under F1.5 above In the basement and the main floor pantry area, dry ingredients (eg, oats sugar, pancake mix, flour) were removed from original packaging/bags and were being stored in plastic bins that are not food-grade ( discussed NSF certification for food contact surface materials)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): The high temp dishwashing machine was checked 3x and the hottest temp observed was 70.5°C ( the minimum dish level temp required is 71°C; please have your DW technician check the DW performance for the rinse cycle- the display panel states that the boiler temp was >180°F. Spray bottle containing a Quat ammonia sanitizer sol'n was checked and concentration observed was >200 ppm ( Operator must read the manufacturer's instructions if a potable water rinse is required after the Contact Time for concentrations exceeding 200 ppm )
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): discussed potential chemical contamination of food with non food-grade plastic materials ( being used for bins) exhaust hood grease filter ( baffles) need to be wiped clean /pressure washed in addition to the routine third party professional maintenance scoops being used for the dry goods ( e.g., flour, oats, etc...) must be stored outside of the food bin and must be equipped with handles; scoops are also required to be washed and sanitized regularly to prevent build-up of food or to remove encrusted flour in the concave part of the scoop.
     • 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.
     • F2.5G 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): F2.6B-pls read comment under F1.7 above ( re: non food-grade plastic bins being used)
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): At the time of inspection, chlorine bleach was being used in the kitchen but San. Plan does not list Chlorine as a sanitizer ( Lemon tree (AI Quat ammonia )product was listed. EHO was informed that Lemon Tree product is no longer being used, but an equivalent ( different trade name) Quat ammonia sanitizer chemical is now being used for food contact surface sanitizing. Operator must update Sanitation Plan to ensure accuracy of the plan and train staff on the use of chemicals on the Sanitation plan ( Target concentrations and test strips to use). Discussed potential issue or worker injury hazard that may arise from mixing incompatible chemicals with Operator; so Operator must train staff on the PPE required when handling chemicals and not to mix the concentrate of the sanitizer with other chemicals ( only mix with the solvent, water).
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
2. MonitoringJan 14, 2025

   4 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): the mechanical high temp dishwashing machine was checked and the max water temp observed ( in rinse cycle) was 69.5°C
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A and B High Temp. dishwashing machine was observed malfunctioning- it is leaking along the front of the machine, causing a flood in the immediate floor area in the kitchen. F2.5B the wooden frame around the DW machine has sustained water damage and the exposed surface is no longer smooth and impervious to moisture
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): The back part of the dry storage room ( in the basement) was found insufficiently lit. When measured at a distance three feet above the floor ( with the Testo 540 meter), the meter showed light intensity of <50 lux. The required min. intensity is 110 lux.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Primary Operator's ( Allison A.) FS1 cert. expired Sept 2024. Glenda Smith (cook) holds a FS1 cert.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
3. MonitoringJan 23, 2024

   5 infractions

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): Meat for personal consumption by staff must be stored in dedicated staff lunch room ( and staff fridge)
     • F1.6A All foods on the premises must be from an approved source.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No test strips on site to verify concentration of Active Ings of sanitizing chemicals ( Chlorine and Quat. Ammonia(Lemontree brand) are being used onsite)
     • 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): Mech DW machine is broken-In the interim, Operator has resorted to manual warewashing methods using the two compt sink + plastic basin ( for the 3rd compartment)
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Malfunctioning dishwasher must be repaired
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): pls see comment under F2.5 and F2.3 above
     • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.