Skip to content
Loading map…

Kids and Company

702-1801 Princeton-Kamloops Hwy Kamloops BC V2E 2J7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kids and Company has been inspected 8 times by Interior Health Authority since May 5, 2016. The most recent inspection, on March 23, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination 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 once on March 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 13, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 February 24, 2020. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 4 times across 4 separate inspections, most recently on April 9, 2025. 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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Please pull items out of cupboards and clean shelves that have food/debris • Please do not store client items (baby bottles) in the permitted food service fridge. CDI
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Deep freeze requires thermometer - resolved during inspection. • Note: test strips expired, however, Health Officer compared against current and there was no difference, use up and ensure new test strips are supplied
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Staff were unable to locate chlorine test strips. Test strips must be available for all sanitizers on-site and used to monitor for accurate concentration levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Frozen foods items were placed on counter to thaw overnight at room temperature. As foods had just been placed on the counter, EHO asked staff to place the items in the refrigerator to thaw there overnight. Signage posted on the wall of the facility listed the approved thawing methods. All staff must be aware of the approved practices and control measures in the food safety plan.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  5. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation plan to be provided for kitchen/site specific, or Kids and Company may have a generic corporate plan that has been created for the Company prior. I will email our Interior Health template if you wish to use this for the sanitation plan, alternately, if ids and Company has a template or completed plan, please ensure a copy is kept in the kitchen and scan/email Health Officer a copy of the plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips provided at the time of inspection by Health Officer - RESOLVED. Please ensure that test strips are provided for the bleach sanitizer in the future - Health officer to email link to supplier if your chemical sanitizer supplier cannot provide.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Margarine - > 2% Trans fat. Ensure that items meet trans fat requirements. EHO to follow up next week.
      • 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.

Nearby inspected facilities

Own this business? Add a badge to your website