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Kamloops Aboriginal Friendship Society - Mobile

125 Palm St Kamloops BC V2B 8J7 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Kamloops Aboriginal Friendship Society - Mobile has been inspected once by Interior Health Authority, on November 14, 2024. The most recent inspection, on November 14, 2024, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 once on November 14, 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 once on November 14, 2024. 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 November 14, 2024. 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 November 14, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 once on November 14, 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.

1 inspection

  1. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): • No water was running through the taps at the handwashing and ware washing station at the time of inspection. Running hot/cold water is critical in ensuring safe food handling and processing. Corrective Action: • Ensure there is hot and cold running water at the handwashing and 3-compartment ware washing sinks.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No QUAT sanitizer test strips available on the mobile unit or at the KAFS kitchen. Corrective Action: • Purchase QUAT sanitizer test strips to ensure the sanitizer is at 200 ppm concentration as it is manually diluted.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • (1) As previously noted, no running water available at the 3-compartment ware washing sinks. • (2) QUAT sanitizer in a concentrated solution (not diluted to 200 ppm). Corrective Actions: • Prior to the operation of the unit, there MUST be running hot/cold water and the sanitizer solution must be at 200 ppm concentration to ensure adequate sanitizing of food contact surfaces.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Please deep clean the mobile unit. As it does not operate frequently, the unit must be left in sanitary conditions to prevent the harbourage of pests. Dry goods must be stored inside pest proof containers. Chemicals must not be stored next to food. Pet treats must not be next to food intended for human consumptions.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Once again, no running water at the handwashing station. Soap and paper towel present.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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