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Boys and Girls Club of Kamloops - John Tod Centre

435 McGowan Ave Kamloops BC V2B 2P2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boys and Girls Club of Kamloops - John Tod Centre has been inspected 11 times by Interior Health Authority since November 9, 2015. The most recent inspection, on June 29, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on June 2, 2025. 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 2 times across 2 separate inspections, most recently on June 2, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on June 4, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 June 4, 2024. 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 3 times across 2 separate inspections, most recently on June 2, 2025. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Hisense freezer measured at -9.5°C, and double door freezer measured at -5.1°C. . Adjust the temperature of the unit to ensure the interior temperature is adequately maintained at ≤ -18°C.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths observed stored on the counter top. All wiping cloths must be stored in a container with sanitizing solution at all times when not in use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs not maintained. Please use the template provided to record daily concentrations of the chlorine sanitizer bottle (@100 -200 ppm concentration) and the final rinse temperature of the high-temperature mechanical dishwasher (min 71 °C on the plate surface ~ 180°F on the temperature gauge of the machine). Email the next month's log to the EHO to review.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired chlorine sanitizer test strips (2016). Corrective Action: • Purchase new chlorine sanitizer test strips to monitor the concentration of the sanitizer solution daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Open bags of dry goods (i.e., pasta, rice, flour, etc.) observed on the shelves in the hallway. These conditions can attract pests and allow for their harbourage. Corrective Action: • Transfer all open bags of dry goods into pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Bleach sanitizer bottle was empty at the time of inspection. CORRECTED DURING INSPECTION: • A chlorine sanitizer solution was prepared by the EHO @100 ppm concentration (combine 1/2 teaspoons per 1 L of water).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs not maintained. Please use the template provided to record daily temperatures of coolers/freezers. Email the next month's log to the EHO to review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation logs not maintained. Please use the template provided to record daily concentrations of the chlorine sanitizer bottle (@100 ppm concentration) and the final rinse temperature of the high-temperature mechanical dishwasher (min 71 °C on the plate surface ~ 180°F on the temperature gauge of the machine). Email the next month's log to the EHO to review.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Two bags of dried goods ( GV flour and Rogers sugar) were observed sitting directly on the floor- CDI/ corrected during inspection ( food was moved off of the floor)
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer for Woods chest-type freezer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  9. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): A sack of rice being stored directly on the floor of the YOUTH room-CDI (Rory moved the rice to one of the storage cabinets underneath the island)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips are needed for checking the Dyanquat Plus sanitizer concentration-There are no Quaternary ammonia test strips on site ( Rosa uses Chlorine/bleach test strips for checking wiping cloth sanitizing solution concentration)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Kenmore upright freezer is reading -12°C ( Rosa adjusted temp as it should read -18°C) other freezers checked were: Woods upright freezer (-21°C), Woods chest type freezer(-25°C), Kenmore freezer in the Youth room(-25°C); Youth Room Deep Freezer (-20°F)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Rosa's certificate expired on July 29, 2018. Primary Operator is Kerry Woehle. Kerry is also required to hold a valid FOODSAFE Certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  10. Monitoring

    1 infraction

    • 12 - Is the contact information the same?
      • Observation(s): 150 Wood Street V2B0G6 is now the address and no longer 435 McGowan Avenue
      • 12.1 - Updated contact information must be provided to the health officer.
  11. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1 of the 2 machines is malfunctioning: Valu-Clean dishwashing machine tested thrice-sanitizing chemical is not dispensed at adequate concentration ( less than 50 ppm)No manual for the machine and written SOPs for the use of the machine; Main Kitchen Moyer Diebel high temp machine: 78.3 degC (dishlevel temperature) hot water sanitizing
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.

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