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Farm 2 Forks

7070 Blackwell Rd Kamloops BC V2C 6V8 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Farm 2 Forks has been inspected 2 times by Interior Health Authority since August 28, 2024. The most recent inspection, on June 18, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 18, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 18, 2026. 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 once on June 18, 2026. 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 June 18, 2026. For example: 7 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 June 18, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    6 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Plumbing is not currently connected to sinks due to a leak. Corrective Action: Once the leak is fixed and sinks and taps are working, operator to send confirmation via photo and video that hot and cold water are available in the unit. Note: Water is sourced from City of Kamloops water system.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date. Please remove the pool test strips from the unit.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Unit is unable to close the service window completely due to exhaust from the on demand hot water heater. This is an entry point for pests. Corrective Action: Operator reports that a new hot water heater is going to be installed and the current exhaust moved from the window so that it can close completely. Keep the windows and doors closed at all times when not operating.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Three compartment sink does not currently have running water due to a leak. Corrective Action: Have the leak repaired and ensure the sink has hot and cold running water. This must be completed before the unit can operate.
      • F2.3B Manual dishwashing procedure 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): Areas of exposed wood are present inside the unit. These can absorb moisture and support the growth of pathogens Corrective Action: Paint or seal all exposed wood to create a smooth, impervious surface that is easily cleanable.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station does not currently have running water due to a leak. Corrective Action: Have the leak repaired and ensure the sink has hot and cold running water. This must be completed before the unit can operate.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Incorrect chlorine test strips were purchased. A temporary supply of test strips were provided by the EHO to allow for the start of operations. Please purchase chlorine test strips that can measure concentrations of 100-200 ppm. Provide photo verification upon purchase.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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