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Canco 130 Westsyde

3435 Westsyde Rd Kamloops BC V2B 6R8 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Canco 130 Westsyde has been inspected 2 times by Interior Health Authority since January 16, 2024. The most recent inspection, on February 3, 2026, recorded 8 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 2 times on February 3, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on February 3, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on February 3, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times on February 3, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

2 inspections

  1. Monitoring

    8 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 A & B sugar cones for the scoop ice cream service must be stored behind a sneeze guard F1.7D Tongs for the hot food handling/dispensing are being stored at room temperature, Ice cream scoop was being stored in a pail with stagnant water ( no dipper well onsite)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Manual dishwashing to be done in the second set of three comp't sink and must be supplied with chemicals ( detergent and sanitizing chemical ) Please read the comments re: storage of tongs and ice cream scoops to maintain the surfaces clean and in sanitized condition
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A&B Side wall beside the hand wash station needs repair-wall has holes and must be covered/repaired to ensure finish is smooth and impervious to moisture F2.5Ktongs for the hot food case must be stored in a food grade washable container and not inserted in a gap between the equipment and adjacent prep surface Ice cream scoop was being stored in a pail with stagnant water.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Three compartment sink in the back room is not equipped with a dispenser for manual dishwashing purposes ( detergent and sanitizer dispensers) In addition to the three compartment sink with chemical dispensing system, Operator must add a drainboard and dish drying rack ( or wire rack over the sinks) to allow air drying of washed utensils/ food contact surfaces.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator is required to apply for and be approved for the permit ( for the hot food service and scoop ice cream operation in the food store; separate from the Pita Pit section of the premises).
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Ravinder N and Kamaljeet K's food premises application was approved for a food retailer (food store) operation and not food service. Operator must submit an updated floor plan to the health officer for approval ( alterations to the layout to include food service operation equipment-scoop ice cream and hot holding case/Henny Penny for food2Go items)
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a draft of the food safety plan was shown to EHO at time of Inspection EHO requests to have an emailed copy of the plan ( pdf file, to be submitted with the Food Premises Application-to operate a Food Service Establishment) for a review
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please submit via email ( scanned or pdf file ) a copy of the updated Sanitation Plan ( to include additional food service equipment, areas, food contact surfaces-tongs and ice cream scoops, pans/containers for the hot holding case) for review
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    0 infractions

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