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Fortune Health Foods

9-750 Fortune Dr Kamloops BC V2B 2L2 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Fortune Health Foods has been inspected 10 times by Interior Health Authority since January 16, 2014. The most recent inspection, on September 10, 2024, 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, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 June 7, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 24, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 7, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 24, 2022. For example: 7 Are foods protected from contamination?

  • 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 7, 2024. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No chlorine sanitizer test strips were observed at the time of inspection. Corrective Action: • Purchase new chlorine sanitizer test strips to monitor the concentration of the chlorine sanitizer solution (100 ppm concentration).
      • 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): • (1) Open bags of dry goods observed in the back storage area. • (2) Excess boxes and equipment accumulated in the back storage area. ** These conditions can provide shelter for pests. Corrective Actions: • (1) Transfer all open bags of dry goods into pest proof containers. • (2) Clear all boxes and equipment from the back storage area. Ensure nothing is stored on the floor (≥6 inches above) to allow for cleaning and monitoring of potential pest activities.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • (1) Lack of prepared sanitizer solution (e.g., chlorine @100 ppm concentration) in the food handling area. • (2) Lack of dishwashing space for utensils used to scoop dry goods. Corrective Actions: • (1) Ensure a chemical sanitizer solution is made available to staff (e.g., 100 ppm chlorine concentration by combining 1/2 teaspoon bleach + 1 L water). Use test strips to verify concentration. • (2) If adequate clean-in place washing/sanitizing cannot be provided, a minimum 2 compartment sink is required to allow for washing/sanitizing of utensils used to scoop dry goods.
      • F2.3B Manual dishwashing procedure 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Dry goods are repackaged in an unsanitary manner. Corrective Action: • Clear a dedicate food handling counter, separate from all other activities, to allow for sanitary repacking of dry goods. Incompatible activities such as staff break room and personal items must be stored away from area in which dry goods are handled.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Please provide physical separation between prepackaged foods and non- food items ( Simco supreme hair fixer, Fair&lovely BB cream, coconut hair oil are displayed on the same shelf as jaggery, cooking oil and rose water)
      • 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): Woods chest type freezer has a thermometer but therm is broken and needs to be replaced
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink in the staff washroom is not supplied with paper towels
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer for the chest type freezer is missing
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): tongs for Halvah almond bars to be stored in a sanitized container and once tongs are used and become soiled it must be washed, rinsed and sanitized (bleach solution, 1 tsp to a Litre of water)
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Reminder given to staff that hand wash station in washroom must be supplied with single service towels at all times ( don't use re-usable cloth towels to prevent re-contaminating hands)
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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