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Brocklehurst Secondary School

985 Windbreak St Kamloops BC V2B 5P5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Opening hours

  • Friday8 a.m.–4 p.m.
  • Monday8 a.m.–4 p.m.
  • SaturdayClosed
  • SundayClosed
  • Thursday8 a.m.–4 p.m.
  • Tuesday8 a.m.–4 p.m.
  • Wednesday8 a.m.–4 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Brocklehurst Secondary School has been inspected 16 times by Interior Health Authority since May 7, 2013. The most recent inspection, on May 20, 2026, recorded 1 infraction.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on May 14, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 November 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on May 1, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 15, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 3 times across 3 separate inspections, most recently on May 20, 2026. 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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): expired test strips for the chemical sanitizer ( active ing: Quat ammonia) need to be replaced ( expired in 2024).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wall behind the chest freezer has sustained damage and the surface is no longer smooth or impervious to moisture
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling methods to be modified to facilitate the rapid cooling of hot cooked items (e.g. pasta); cooked pasta was observed wrapped in cling film and contained in a bowl with product depth >2 inches inside the Kool-It cooler; cooling log is not being used to track and record Critical Limits for the Critical Control Point of Quick Cooling of PHFs.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler units were checked, Kool-It#4, Frigidaire#6, Kool-It#1 The following PHFs were observed with internal temperatures that don't fit within the safe range (≤4°C or ≥60°C; i.e., don't meet the required temperature of the Regulation: Alfredo pasta in to go containers inside the Vollrath hot holding case 56-57°C; Shepherd's pie in to go containers on top of the island ( ambient temp storage) int temp at51°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler units #1 and #4 were being used at time of Inspection. Cooler #4 ( Kool-It unit) was keeping foods at 44°F ( 6.7°C)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Amana Dishwashing machine has a leak
      • 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.
  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 6 units of coolers and freezers were checked-all were found keeping food at safe temperatures and all have thermometers "BakeMax" hot holding case for cooked PHFs was found malfunctioning at time of Inspection ( ie, not able to maintain internal temp of food to 60°C/140°F minimum). The following were the observed internal temperatures: pizza bagels ( top shelf)@57°C, pizza bagels ( middle shelf)@50°C, taco meat stuffed tortilla wraps ( middle shelf)@38°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There is no Probe thermometer to verify cooking and/or hot holding temperatures of PHFs.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Infraction carried over from Feb inspection ( fridge#6 door handle that is needing repair)
      • 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.
  12. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Fridge #6 door handle needs to be replaced/repaired ( it is currently covered or held in place by transparent tape)
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): PARKAY BAKING Margarine contains 25% Trans Fat ( will be removed from premises by Sharon); All other items reviewed for the Trans fat Audit were found to be Trans fat compliant. Those items were: Sunfrie canola oil (4L) 0g/9g; Krusteaz buttermilk pancake mix 0/1.5g; Carnation Hot choc. mix 0/2g; POGO cooked battered wiener ona stick 0.1/9g; Parkay s. marg (0/7g); Becel s. marg (0/8g)
      • F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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