Skip to content
Loading map…

Kamloops School of the Arts

1390 9th Ave Kamloops BC V2C 3X5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops School of the Arts has been inspected 11 times by Interior Health Authority since April 17, 2013. The most recent inspection, on September 23, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 November 21, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on June 2, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on June 2, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 October 30, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on November 21, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Staff did not have chlorine test strips to check concentration of bleach/water sanitizer • Thermometer in domestic stainless fridge did not appear to be accurate. Please replace.
      • 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.
  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature records not being maintained.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation records not being maintained. Staff located the Sanitation plan documentation sheet but was unclear of its use. • Additional training for staff member on which sanitizer to use in the particular situation. Quat bottle was discolored and staff stated it had been there since last year. Provide fresh quat sanitizer. • Staff not clear when to be using the Quat sanitizer ?
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips required to test bleach and water sanitizer
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As per June 2/22 inspection Relocate soap and paper towel dispenser to this sink to ensure staff use it for hand washing. Still at the 2 compartment ware washing sink
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff member working today is in the process of getting Foodsafe certification
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips required to test sanitizer solution
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As per June 2/22 inspection Relocate soap and paper towel dispenser to this sink to ensure staff use it for hand washing. Still at the 2 compartment ware washing sink
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff to use 2 compartment sink for its intended use. Recommend installation of a 3 compartment sink sized to fit the largest equipment or commercial dishwasher as it appears this sink set up no longer is practical for staff.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Rubbermaid containers that staff are using for dry goods are not food grade. Food should be kept in original packaging or obtain food grade containers for these products.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Designated hand sink was full of dishes being washed. Hand sink is being used as the wash sink . Sink is to be free for hand washing. Relocate soap and paper towel dispenser to this sink to ensure staff use it for hand washing.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit is not onsite just the decal. If you need a new permit a request will need to be put in for a replacement
  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water temperature found to be inadequate to meet National food code requirements for ware washing in food premise. Water temperature taken at the 2 compartment sink approximately 40c. Food code 4.2.8 Manual Dishwashing states that washing in the first compartment should be in a detergent solution at a temperature not less than 43c or as specified on a cleaning agents manufacturer's label instructions. Rinse in the second compartment sink to be in clean potable water maintained at a temperature of not less than 45c
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The two compartment sink method is to be utilized for ware washing. Currently the first compartment had dishes in it, the second compartment was being used for hand washing and sanitizing was occurring in a basin on the counter. 1. Use the 2 compartment sink for ware washing as described in previous inspections (eliminate the plastic basins) with use of counter space for a drying rack to air dry dishes Sink 1 should be a detergent sanitizer and rinse off over this sink. Sink 2 bleach and water or alternative for sanitizing 2. Have a sani bucket or spray with sanitizer for use on other surfaces such food contact surfaces and clean in place Hand sink to be re established and used for hand washing and soap and paper towel relocated to this sink.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As mentioned in previous reports, the designated hand sink was not being used for hand washing purposes. During this inspection it was noted that the hand sink was being used for storage and was being blocked to access by a cooler and other items. Access to this single hand wash sink is to be re established and the soap and paper towel that was located at the 2 compartment sink be located at the hand sink for use. Trying to wash hands with the spray arm and while the 2 compartment sink has dishes etc is not practical.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Layout to be re organized according to original plans and notes from the school district renovation in 2012. Hand sink with soap and towels to be accessible at all times to staff. This will require upright cooler that is currently blocking the sink be moved elsewhere. Two compartment sink be used for ware washing instead of plastic basin and have adequate space for air drying of equipment
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Talked to staff about storing dry food in original bags and then place in the rubber maid containers with lids. The storage containers being used are not considered food grade so bags of product should not be placed directly into them.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  9. Monitoring

    1 infraction

    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Original correspondence from the school district stated that the paper towel and soap would be located at the designated hand sink after the most recent renovation. It was noted during the inspection to be located at the 2 compartment sink where staff on duty were seen to be washing hands. Using the single sink for both food and handwashing purposes.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website