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Brocklehurst Gemstone Care Centre #64154

1955 Tranquille Rd Kamloops BC V2B 3M4 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
2.9 / 5 (16)

Contact details, hours and reviews from Google Maps

Inspection summary

Brocklehurst Gemstone Care Centre #64154 has been inspected 16 times by Interior Health Authority since September 20, 2013. The most recent inspection, on January 23, 2026, found no infractions.

8 of 16 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 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.

  • 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 6 times across 6 separate inspections, most recently on January 24, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 separate inspections, most recently on January 16, 2025. For example: 7 Are foods protected from contamination?

  • 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 January 24, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on January 16, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): un-covered, plated dessert (1 serving) was found in the KitchenAid fridge in the servery for Jade East/Copper2 (2nd Floor West)
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): KitchenAid fridge thermometer in the 2nd Floor West servery (Jade East Copper2 neighborhood) was found malfunctioning and needs to be replaced.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Gravy food item was observed not be properly hot held at 60°C or hotter. Operator was instructed to reheat the item to 74°C and then hot hold. Corrected During Inspection (CDI): During inspection operator had reheated to 74°C and placed in hot holding at 60°C or hotter. • All observed cold holding equipment was measured at 4°C or colder and freezers at -18°C or colder. This is satisfactory. Temperature logs are being completed for temperature control units.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • [1] Observed food items stored on the ledge space above the hand washing station located by the window. As the food items can fall into the splash area of the hand washing sink this can result in possible contamination risk of food items and equipment on this ledge space. • [2] Corrected During Inspection (CDI): In kitchenette hanging dust pans and brooms were observed to be too far up on the holder and inadequately separated from the sanitized coffee carafes. This situation does not ensure adequate separation and can led to possible cross contamination risk to equipment and utensils nearby. Corrective Actions: [1] Remove all food items and other equipment from this ledge to reduce the risk of cross contamination from the hand sink splash area. You must also move the meat slicer equipment and other equipment further away from this area to ensure risk of contamination is reduced.
      • 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): • Staff practice of re-using single use towels in the kitchenette was observed. This is not the proper procedure, re-using single use towels can pose a risk of re-contaminating surfaces again with germs. Corrective Action: • Operator is instructed to not re-use the single use towels, these must be discarded after use. For proper procedures for clean and sanitizing a new single use towel must be used each time.
      • F2.3C Clean in place warewashing procedures 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): • In the dishwashing area of the main kitchen there was water pooling nearby the floor drain. This can create conditions for the growth of pathogens and molds. This can also attract pests. These situations can led to increase risk of cross contamination to food, contact surfaces, and equipment. Corrective Actions: • Ensure that no stagnant water is pooling on the floors. This must be addressed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): spray bottles containing sanitizing solution ( Diversey J-512) in the serveries were checked. Solutions in the following serveries did not contain adequate concentration (ppm) of Quaternary ammonia: Jade E, Quartz W, Garnet East /Amber, Copper1/GarnetW; Hobart high temp dishwashing machine ( kitchen) and the CMA L-1X16 ( low temp/ Chlorine) machines in the serveries were found to be sanitizing adequately
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Jade West is out of Chlorine test strips
  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quartz East and JadeW /Copper2 CMA dishmachines were checked twice ( before and after pump priming); all other dish washing machines ( in the other 4 neighborhood kitchens and the main kitchen HOBART) were found to be sanitizing adequately.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer bucket in the kitchen ( about 4 hrs old) was tested and found to contain <200 ppm quaternary ammonia; bucket was refilled and solution re-tested ( new solution was found to contain 200-400 ppm quats)-CDI The ff. dishwashing machines were checked: Hobart ( high temp DW), Jade East CMA dishmachine, Copper/Jade W CMA dishmachine; sanitizing sol'ns in trigger spray bottles were checked for both serveries ( Quats at 200 ppm)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): sanitizing solution in red bucket and as it comes out of dispenser system contains inadequate concentration of quaternary ammonia (100 ppm when tested with QAC QR test strips); Trigger spray bottle in Jade West labelled "Ecolab Oasis 146 Multiquat sanitizer" was also checked with test strip-also produced a colour indicating <200 ppm quats ( 100 ppm)
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
  11. Monitoring

    1 infraction

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Hobart high temperature DW in kitchen sanitizes with hot water at adequate temps ( 76-77degC dish level after 1st run) Please increase monitoring of Quaternary ammonia concentrations in spray bottles in serveries- Jade west ( or copper 1) had a sanitizing sol'n with <50 ppm quats; Garnet East ( or Amber) had a sanitizing sol'n with <100 ppm quats
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Aida Krouzel

    My family member has been there for almost a week without being bathed or having their clothes changed. Is this normal?

  • Graham Bibby

    Yes it's very normal pro vita has run this to the ground

  • GURDEEP KAUR

    What a fantastic experience. Warm, lovely people who are experts in what they do. I'll definitely be back. Highly highly recommended.I love this place.

  • Claudette Whitehouse

    All staff friendly and dedicated .Questions promptly addressed with feedback . Comfortable atmosphere .

  • M G
  • Benjamin Otter
  • Andrew Martin
  • Kari Kendrick
  • Aida Krouzel

    My family member has been there for almost a week without being bathed or having their clothes changed. Is this normal?

  • Graham Bibby

    Yes it's very normal pro vita has run this to the ground

  • GURDEEP KAUR

    What a fantastic experience. Warm, lovely people who are experts in what they do. I'll definitely be back. Highly highly recommended.I love this place.

  • Claudette Whitehouse

    All staff friendly and dedicated .Questions promptly addressed with feedback . Comfortable atmosphere .

  • M G
  • Benjamin Otter
  • Andrew Martin
  • Kari Kendrick
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