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Jill's Cafe Catering - Airport

103-3025 Airport Rd Kamloops BC V2B 7W9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jill's Cafe Catering - Airport has been inspected 4 times by Interior Health Authority since May 14, 2024. The most recent inspection, on July 30, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 4 times across 2 separate inspections, most recently on July 30, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on July 30, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 separate inspections, most recently on July 30, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 7, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 3 separate inspections, most recently on July 30, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fries are being blanched onsite but Operator was not ensuring Conditions for Using Time as PH Control are being followed by staff ( tray of blanched fries are not labelled with USE BY time and date) Tor Rey unit ( display in the front of the house) was keeping PHFs at 44°F ( five other cooler units were checked) Hot holding unit ( soups and/or chili) was not checked ( temp log must include a column/columns for logging internal hot hold temperatures)
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): See comment under F1.2 above
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Quat test strips onsite Thermometers for the coolers (x2) are broken/malfunctioning and must be replaced
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation register ( air diffuser for the air supply) surfaces are coated with dust and must be wiped clean to protect uncovered food from contamination
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): smoothie bar needs dispenser for soap and p.towels Kitchen hand wash station has a malfunctioning towel dispenser ( roll of towel beside the station must be protected from getting wet/contamination, so dispenser is required for this station)
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Incomplete-for Part 3, "Items to be cleaned and sanitized" must be include all food contact surfaces, and existing plan does not include all food processing equipment (e.g., fry chipper)
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Tor Rey unit was malfunctioning at time of inspection (48°F); F1.2E Bridor spinach feta baked product (PHF) was being stored at ambient temps
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A&B No probe thermometer onsite; QAC QR test strip is expired ( expired in Aug 2019)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A Freezer #3 keeps food at -10°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): FOH hand wash station was not supplied with paper towels at time of inspection
      • 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): Incomplete in that there was no approved food safety plan onsite for product being kept at ambient temperature ( displayed in the baked goods display case-BRIDOR RTB butter spinach feta bistro).
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Worker RC (working alone) does not hold a valid FS1 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.
  3. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): outdated Kraft dressings ( 4 bottles, 2 of 4 were almost empty and the remaining 2 were about 50% full) observed inside walk in cooler-bottles were labelled with BB dates of Sep 2023; Un-opened jar (4L)of SunSpun Ranch dressing ( BBdate of Aug 2024)was found in the same cooler.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Frigidaire Freezer(#4) was missing a thermometer; Freezer#1 Frigidaire Commercial thermometer was not reading accurately
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B and 2.5K- contaminated scoop found stored in the container where other washed/sanitized scoops are stored F2.5C a soiled dry towel was placed beside the front of the house Hand wash station. Re-usable wiping towels must be placed inside a bucket containing 200 ppm of clean sanitizing solution ( either sodium hypochlorite/liquid bleach or Quat. ammonia sol'n)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen hand wash station ran out of soap-CDI- dispenser got refilled at time of Inspection
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): one of the freezers ( freezer3) needs a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Coffee counter side has exposed raw wood which needs to be sealed to ensure surface is smooth and impervious to moisture F2.5C sponge being kept beside hand wash station (Departures lounge) must be stored in a sanitary manner ( in a solution of sanitizer) F2.5D spray bottle of chemical (sanitizer) in the Departures Lounge was not labelled-CDI F2.5K Scoop for the ice machine is stored on top of dusty cardboard box (ice bags) placed on top of machine. Scoop must be placed inside a cleanable container to preclude contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station in the Departures Lounge does not have hot water supply
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Correction made to egg salad sandwiches food safety plan ( will follow the processing steps for Cook-Chill-Serve and not Cook-(hold)-Serve)
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Deanna was working by herself-she states she still has to complete the exam to get her FS1 certificate. Tim J Ewen's FS Ref. cert expired July 18, 2023 ( he was working in the lounge)
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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