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Kamui

2185 Fairview Ln Lumby BC V0E 2G0 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Kamui has been inspected 3 times by Interior Health Authority since September 26, 2023. The most recent inspection, on June 12, 2025, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 12, 2025. 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 2 times across 2 separate inspections, most recently on June 12, 2025. 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 once on June 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 12, 2025. 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 once on June 12, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

3 inspections

  1. Monitoring

    7 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4A: There is insufficient water pressure at the 3-compartment sink. Corrective Action: Maintain or repair the sink/water system so water is provided in adequate quantity and pressure.
      • 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): F2.1A: The sanitizer test strips are expired. Corrective Action: Provide new chlorine test strips.
      • 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): F2.3B: Absorbent material is present under the dishracks, is laundered once weekly. Corrective Action: If this material is necessary, launder it daily or after the event/operating session. The use of absorbent materials should be limited to control contamination. F2.3D: Spic and Span disinfecting spray is not used as per the manufacturer directions and is not ideal for food contact surfaces compared to other sanitizer products; It requires a 10-minute contact time and post-application rinse. Corrective Action: Use an alternate sanitizer for food contact surfaces (e.g. unscented household bleach diluted at 5 mL per litre of water to 200 ppm, Hypochlor-6 solution at 200 ppm diluted as per the product label, or ready to use quaternary ammonia sanitizer that air-dries after application).
      • 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): F2.5C: In-use cloths are stored in contact with aprons/clothing. Corrective Action: Discontinue this practice. If wiping cloths are needed, keep them immersed in sanitizer solution at 200 ppm chlorine residual. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. Continue to clean around fixed cooking equipment and in hard to reach spaces. Store items in washable containers (e.g. hard plastic bins), avoid cardboard. Items that are not required for routine operation should be removed from the mobile unit.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Paper towel is not available in a dispenser or holder at the hand sink. Corrective Action: Supply paper towel in enclosed, tabletop dispensers or on standing holders.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The operating permit is not displayed. Corrective Action: Post the permit in a visible location inside the mobile unit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Keep it with the Food Safety Plan inside the mobile premises.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS test paper required.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises and have a test range of 10-200 ppm. F2.1B: A thermometer is not present in the white domestic fridge inside the residence. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Wood boards are present on the floor for ergonomic purposes. Unsealed wood is prone to contamination, moisture intrusion, and mould. Corrective Action: Replace the boards with an alternate material or painted/sealed wood so all surfaces are durable, non-absorbent, and cleanable, but do not pose a slip hazard.
      • 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): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan and keep a copy inside the mobile unit.

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