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Kamloops Regional Correction Centre #60682

2250 Trans-Canada Hwy Kamloops BC V2E 2T1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Regional Correction Centre #60682 has been inspected 11 times by Interior Health Authority since October 10, 2013. The most recent inspection, on May 29, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 7 separate inspections, most recently on March 28, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on November 28, 2022. 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 once on December 5, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 5, 2016. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • New dishwasher has been installed (thank you) - new dishwasher has a leak on the undercarriage side, facility is aware and installer/maintenance provider set to come back next week to repair. Signage/placards posted in leak area to prevent accidental slips. • Dishwasher landing to be caulked/sealed to wall - confirm once completed.
      • 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.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final rinse not reaching 71C at the dish surface (max of 68.7C over 5+ runs). The final rinse gauge was not moving/reaching sanitizing temperatures as well. Maintenance provider was contacted/emailed at the time of inspection. In then interim, the dishwasher can be used for wash/rinse, and staff must manually sanitize dish wares, equipment and utensils by using 2 minute soak in sink with QUATS sanitizer at 200ppm (note: facility has many large sinks to accommodate this method until dishwasher can reach sanitizing temperatures effectively and consistently). • Food debris noted on the meat slicer in harder to reach areas - Corrected during inspection. Ensure staff routinely clean, sanitize and inspect the harder to reach areas of meat slicer to ensure no debris is left after using.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): • Tin foil to be removed from grill area - Stainless steel surfaces to remain uncovered and cleaned when food debris and splatter are noted on the surface/after use. • Wall on the outside of the walk in freezer to be cleaned - small amount of food debris as noted during inspection.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cover for food cart is ripped (the plastic window portion). Please discard today and replace with one that is not ripped, in the interim, please use one of the non ripped ones. • Please have staff sweep the floor under shelving in the dry good room today (advised this is completed at the end of day). • Dishwasher has a minor leak (work order has already been issued). Please advise once part has come in and staff are able to repair - 1 month follow up pertaining to this infraction.
      • 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.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Pre prepared meal for dinner service was held in cooking/warming unit <60C at the time of inspection. Food was brought up to >60C at the time of inspection. Corrected during inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for sanitizer.
      • 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): • Food debris noted in the harder to reach area of the meat slicer - staff cleaned and sanitized during inspection. Corrected. • Dishwasher was reaching 71C at dish surface (verified by test strips showing colour change), however, the final rinse gauge was not reaching final sanitizing temperature. Please keep an eye on the gauge and have maintenance called if needed.
      • F2.3C Clean in place warewashing procedures 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): • 2x bottles labelled sanitizer did not contain the sanitizer noted on the labels. Corrected during inspection.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Large scale kept in dry good storage area currently not working and not used. Based on size and location, this until could present tripping hazard and impedes cleaning of the back storage area. Please remove this scale if it is not required for operations, alternately, have unit repaired and look to providing a location where it can be easily used and allows access to the shelving in the room.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  7. Monitoring

    0 infractions

  8. 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): 1) Sanitizer < 200ppm at time of inspection. Discarded and resolved at the time of inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) 3x bottles of sanitizer unlabelled. Discussed and labelled at the time of inspection.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  9. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Thermometer not working in walk in cooler. Accurate thermometer must be provided. No concerns with temperatures at the time of inspection. Coolers < 4 deg C. Freezer at acceptable temperature. Note: Logs are kept for units, however, staff noting - 10 deg C on the logs for the cooler (when the temperature is between 2-4 deg C. Further on this below under food handling procedures.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Chemical storage room cluttered with items on floor. Items on the floor can prevent adequate cleaning and sanitizing of facilities.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Gloves and items stored in designated handwash sink. Moved during inspection. Ensure staff are reminded of the importance of keeping the handwash stations unobstructed.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Staff inaccurately maintaining temperature log for walk in cooler. Walk in cooler was 2.3 deg C at the time of inspection. The thermometer was broken showing temperature of < 0 deg C (approx - 10 deg C) . Staff wrote down - 10 deg C and did not advise that the temperature appeared incorrect (As items were not frozen in the walk in). Please review with staff the appropriate procedures for temperature logging: check temperature and if there appears to be an issue (cooler too hot/cold/incorrect or broken equipment, thermometer in this case) take corrective action. Review with staff before the date noted and report back to the Environmental Health Officer, Misty Palm.
  10. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Uncovered items kept on shelf below other items. Moved during inspection. Resolved. Please ensure that staff cover items so that they are not subject to contamination. 2) Utensils stored in a bin with the food contact end facing outward. Ensure that the handles are kept outward to minimize potential contamination. Operator removed items for cleaning and sanitizing and will provide education to kitchen staff. Resolved. Overall, food items were stored in a manner that prevents contamination. Chemicals/sanitizer stored in labelled bottles to identify contents. All chemicals/sanitizers stored separate from food items.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Low hazard maintenance item - leaking dripping faucet to be repaired.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  11. Monitoring

    0 infractions

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