Skip to content
Loading map…

Chicko Chicken

220-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chicko Chicken has been inspected 2 times by Interior Health Authority since September 12, 2024. The most recent inspection, on November 21, 2025, recorded 8 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 2 separate inspections, most recently on November 21, 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 November 21, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 November 21, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on November 21, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 November 21, 2025. 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): Scoop for chicken coating material stored in open bag. The handle in contact with the food product is a source of contamination. Corrective Action: Remove scoop, wash and sanitize, then store outside the bag in a clean container.
      • 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): Several freezers do not have a thermometer for monitoring temperature. Corrective Actions: Acquire enough thermometers and have one placed in each fridge and freezer to monitor temperature. Note: Quat sanitizer is reportedly only used on dining room table. Chlorine is used as a sanitizer in the kitchen and test strips are available.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Fry freezer next to the prep area measured -9.0°C, and had a significant build up and frost and ice. Corrective Action: Empty and defrost the freezer, and adjust the temperature so it is maintained ≤-18°C before restocking.
      • 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): • REPEAT INFRACTION: Some personal items were stored in areas where there can possibly be cross contamination risk. These must be stored away from food items. Ensure that personal items are placed in a container and away from other food items. • REPEAT INFRACTION: Cooking areas, tables, walls, and ceilings were observed with layer of flour on surfaces, this was a result of the flouring and breading area and table. The operator must ensure that these areas are cleaned regularly and as part of the sanitation plan schedule to ensure that they are clean and sanitary. • Used gloves observed left on work surfaces in the kitchen. Corrective Action: • Remove personal items to a storage area away from food storage. Hats, aprons, and shoes must not be stored together will food products. • Deep clean areas of the kitchen with a build up of flour and food debris. Increase frequency of sanitation to prevent this build up from occurring. • Gloves are single use and as soon as they are removed must be deposited in the trash. Do not reuse gloves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Fabric curtain divider observed between the front and rear sections of the kitchen. Contamination visible on fabric. This material is not smooth, impervious or easy to clean. Corrective Action: Remove this fabric divider. If it is necessary to have it replaced, choose a material that is smooth, durable, impervious to moisture, and easily cleanable.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink next to the prep table has a broken hot water faucet, and the paper towel dispenser is empty. Operator reports they ordered the wrong refills and the correct ones have been reordered. Corrective Action: Have the hot water tap repaired and paper towel dispenser refilled.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records are not maintained. Corrective Action: Monitor and record temperature of all cold and hot holding units daily. Template provided.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record concentration of sanitizer used daily. Template provided.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Quats product is used for food contact surface sanitizer, the sanitizer testing strips were observed to be damaged or no able to measure properly. New sanitizer strips are required to ensure the solution is measured to the right concentrations for sanitizing action. Operator must have appropriate and valid sanitizer testing strips onsite at all times. Ensure that the testing strips are kept in original housing or containers to prevent it from being damaged before use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1} Observed wood shelving that does not meet the requirements of smooth, durable, easy to clean, impervious to moisture, and non toxic surface. It was noted during the inspection that there has been items that are staining and there is debris build up. These surfaces must be painted or sealed in a way that allows for the requirements. [2] Some personal items were stored in areas where there can possibly be cross contamination risk. These must be stored away from food items. Ensure that personal items are placed in a container and away from other food items. [3] Personal item area needs to be separated nearby the hot water tank location far right side of facility. There needs to be a divider here that meets the requires of a surface that is smooth, durable, easy to clean, impervious to moisture, and non toxic surface. Install a divider and do not use cardboard as a divider [4] Remove all reuse of cardboard from surfaces, CDI, the staff during the inspection had removed these. Instructed the staff to not do this practice as the cardboard is porous and not cleanable. This can be a high risk of cross contamination. [5] Cooking areas were observed with layer of flour on surfaces, this was a result of the flouring and breading area and table. The operator must ensure that these areas are cleaned regularly and as part of the sanitation plan schedule to ensure that they are clean and sanitary. [6] Observed reuse of single use gloves by staff during the inspection. CDI, the staff were immediately instructed to discard the used gloves. They were also educated on the importance of washing hands before and after applying gloves. Reusing of gloves can possible a serious risk of cross contamination to food items.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

Nearby inspected facilities

Own this business? Add a badge to your website