Skip to content
Loading map…

Kekuli Cafe Kamloops

101-300 Columbia St Kamloops BC V2C 6L1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kekuli Cafe Kamloops has been inspected 6 times by Interior Health Authority since November 2, 2022. The most recent inspection, on May 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on January 29, 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 May 29, 2023. For example: 7 Are foods protected from 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 once on November 2, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on January 29, 2024. For example: 3 Are written food handling procedures (Food Safety 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. 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 producing a minimum of 50 ppm chlorine sanitizer residual on utensil surfaces. • This item has become a chronic concern and must be addressed immediately. See F3.4 • Sanitizer pump was not primed at time of inspection. Once primed, and a fresh bottle of sanitizer connected, sanitizer was observed dripping into reservoir. A large amount of soap suds present suggests that the rinse cycle might not be in proper operating condition and potentially counteracting the sanitizer. The unit must be professionally serviced. • Until unit is serviced the final sanitizing rinse must be conducted manually utilizing a large container (e.g. rubbermaid) filled with 200 ppm chlorine solution. Immerse dishware after completing the machine wash cycle for 2 minutes followed by air drying.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature recording log sheets have been provided for staff to complete each day, recording the cooler temperatures (either air or food via a probe thermometer) and the hot holding temperature (probe thermometer) of the rice. The probe thermometer was calibrated and confirmed accurate for this purpose.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Dishwasher sanitizing cycle not providing minimum chlorine residual. • Manual immersion sanitizing step implemented until servicing completed.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • 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 providing a minimum 50 ppm chlorine residual on dish surfaces • Until unit is serviced the final sanitizing rinse must be conducted manually utilizing a large container (e.g. rubbermaid) filled with 200 ppm chlorine solution. Immerse dishware after completing the machine wash cycle for 2 minutes followed by air drying.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Rice hot holding unit maintaining food at<60°C • Adjust unit accordingly or service/replace
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • dishwasher final sanitizing rinse showing <50 ppm chlorine residual of washed dish surface • Have unit serviced with confirmation that a minimum of 50 ppm chlorine is applied to dish surfaces during the sanitizng rinse cycle

Nearby inspected facilities

Own this business? Add a badge to your website