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Bulk Barn

220-550 Notre Dame Dr Kamloops BC V2C 6T6 · Food Retailer - Food Store

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday9:30 a.m.–8:30 p.m.
  • Monday9:30 a.m.–8:30 p.m.
  • Saturday9:30 a.m.–7 p.m.
  • Sunday9:30 a.m.–6 p.m.
  • Thursday9:30 a.m.–8:30 p.m.
  • Tuesday9:30 a.m.–8:30 p.m.
  • Wednesday9:30 a.m.–8:30 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Bulk Barn has been inspected 10 times by Interior Health Authority since October 10, 2014. The most recent inspection, on May 27, 2025, found no infractions.

6 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 December 20, 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 2 times across 2 separate inspections, most recently on February 8, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on October 26, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 14, 2022. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The Quats product that the operator had onsite was noted to have a rinse step for food contact surfaces. The operator was asked to look into alternative products (that have a no-rinse statement) or confirm with the manufacturer/supplier for the current use of the product on food contact surfaces. If this rinse step is not taken there is possible risk of chemical hazard to the surfaces and contamination to food items.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Food debris built up on floors between large display cases in spice/dried pasta isle. Have staff sweep and remove food debris.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cooler inside store only maintaining temperature <4C on one side. No potentially hazardous food items are stored on the side not maintaining 4C or less. Please continue to ensure no potentially hazardous items are stored on this side of the cooler. Advise Health Officer via email when the cooler is fully repaired and able to maintain temperatures at 4C or less.
      • 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.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): • Renovations occurred around Dec 24th 2021. Health Officer unsure at the time of inspection if plans were reviewed and approved prior works occurring, if not, please be advised for the future that plans must be submitted to Health Officer for review and approval of renovations before construction, if plans were submitted, please disregard.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) provide bleach (3 compartment sink sanitizer today). Confirm with the EHO via telephone/email when bleach is provided. Note: Heat sanitizing dishwasher (for utensils/scoops etc.) reached dish surface temperature of: >71degC as determined by temp strip. Wash temp on gauge indicated >66degC. Sanitizing temp on gauge indicated 88degC.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Paper towel required for drying hand after washing. Paper towel must be provided adjacent to handwash station. Resolved during inspection. Facility has single sink (currently not used for handwashing). Facility should use the single sink for handwashing as the three compartment sink is used for cleaning/sanitizing.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • MISTER L

    Great place to shop. Very clean and organized store. Looks like it was recently renovated. All the bins are clearly marked and I was surprised to find a cooler with drinks at the back of the store. A bunch of cake pans at the back of the store too. Staff were friendly! I will be sure to visit again!

  • Pyae Pyae (Pei Pei)

    Went there to get Maple Candy, but didn’t know that they have varieties of chocolates, sweets, baking accessories, spices and more. They have a lot of baking stuff and pet treats too. Good thing is you can buy any amount you want, just weight and pay accordingly. Great store 🤩

  • Lolo Simms

    One of my favorite stores.. they have such a huge variety from savory to sweet and healthly options the list goes on...

  • OrangeJeff

    This place is so amazing, it's almost a tourist attraction. Americans post TikTok videos about visiting here.

  • charlie.58 english

    Friendly and helpful staff. I was able to use put the product in my old salsa jars I cleaned. 15% student discount on Wednesdays.

  • MISTER L

    Great place to shop. Very clean and organized store. Looks like it was recently renovated. All the bins are clearly marked and I was surprised to find a cooler with drinks at the back of the store. A bunch of cake pans at the back of the store too. Staff were friendly! I will be sure to visit again!

  • Pyae Pyae (Pei Pei)

    Went there to get Maple Candy, but didn’t know that they have varieties of chocolates, sweets, baking accessories, spices and more. They have a lot of baking stuff and pet treats too. Good thing is you can buy any amount you want, just weight and pay accordingly. Great store 🤩 …

  • Lolo Simms

    One of my favorite stores.. they have such a huge variety from savory to sweet and healthly options the list goes on...

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