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Happy Fryer's Blender Express

1229 Barrie Dr Kamloops BC V2B 3Y3 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Happy Fryer's Blender Express has been inspected 2 times by Interior Health Authority since May 16, 2025. The most recent inspection, on May 29, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 May 29, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 May 16, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 across 2 separate inspections, most recently on May 29, 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 May 29, 2026. For example: FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?

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

    5 infractions

    • FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
      • Observation(s): please read comments under F3.1- Operator must write step by step food handling procedures that incorporates the food handling steps for storing the ice cream mix at the rented space and moving the product to the food truck
      • FMV1.1A Base of operations must be approved for the intended use by the health officer.
      • FMV1.1B Cleaning and mobile food premises unit storage area (including storage of propane tanks, gas tanks, and generators) must be separate from food storage and food processing areas.
      • FMV1.1C Written food handling procedures must address changes to the food storage, food processing, and food preparation areas if not the approved base of operations.
      • FMV1.1D Mobile food premises unit must be stored in such a way to prevent contamination and damage.
      • FMV1.1E Shared storage areas must be identified for each tenant and secured to prevent tampering and contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Brada freezer was not keeping an ambient temp of 0°F (observed air temp was 40°F)
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Approval for the changes is pending-the proposed storage space for the soft serve ice cream mix is in a commercial kitchen that will be rented ( Royal Ave.) Operator must provide a letter to EHO from the owner of the facility that includes the terms/contract/agreement for the use of the kitchen equipment and the permission for the mobile operator to use the temp controlled storage equipment and other applicable equipment
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): the mobile operator must provide a copy of the floor plan ( for the rented facility) showing areas/rooms and equipment that the operator will be using
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO requests to see the written cleaning and sanitizing procedures (from the Ice cream machine manufacturer/machine operating manual) for the Vevor ice cream machine.
      • 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

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A cutting board attached to efi sandwich fridge must be re-surfaced/re-planed to remove surface scratches ( board must be bleached every night to sanitize and remove the staining on the surface F2.5B wood panel ( plywood ) for the window needs to be sealed to create a smooth impervious to moisture finish, hanging/loose staples must be removed to prevent food contamination
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Plan is incomplete; ice well (bin) must be added to the Sanitation Plan ( Part2: Cleaning & Sanitizing Requirements chart; Item to be cleaned-procedure & concentration used- frequency)
      • 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.

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