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Gaumont Residence

1070 North Glen Dr Kamloops BC V2B 5C1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Gaumont Residence has been inspected 7 times by Interior Health Authority since February 25, 2019. The most recent inspection, on January 28, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on January 29, 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 January 20, 2025. For example: 7 Are foods protected from contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 28, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 23, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on January 29, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Worker onsite (NB) does not hold a FS1 certificate ( or equivalent food handler course certificate)
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Plastic bins that were previously used for chemicals (e.g., Kirkland Clout detergent) were being used for storing food items in the pantry(flour, onions, potatoes)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): LG cooler needs a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Lamber dishwashing machine was replaced by Stero high temp dishwashing machine ( dishlevel water temp during rinse was observed to reach 76°C after 1 run) Vinegar in spray bottle was being used to sanitize surfaces. This is not in compliance with the Sanitation Plan ( Chlorine bleach at 200 ppm to sanitize food contact surfaces was stated on the Sanitation Plan). Operator must ensure all staff understand and follow the cleaning and sanitizing requirements stated on the San. Plan for the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Barb Warsimage's FS level 1 Ref. expired on July 30, 2023.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no probe thermometer onsite to verify critical limits in food safety plan ( cooking temperatures)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A Lamber high temp dishwashing machine was tested 3x but hottest water temp ( during rinse) was only 69°C. Observed dish level water temperatures were, 64, 69, and 65°C.
      • F2.3A Mechanical dishwasher/glasswasher 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): See comments under F2.5A- Lamber is malfunctioning and needs repair to ensure hot water ( with adequate pressure and temperature) is dispensed during rinse cycle for sanitizing food contact surfaces
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Corrected During Inspection
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): CDI ( corrected during inspection)
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no probe thermometer onsite
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): lamber F92 ekps high temp dishwashing machine did not reach adequate hot water temp after testing three consecutive times ( hottest temp reached dish level was 60°C)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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