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Mary Ann's Macarons

103-1295 12th St Kamloops BC V2B 3C8 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Mary Ann's Macarons has been inspected 2 times by Interior Health Authority since February 4, 2025. The most recent inspection, on March 3, 2026, found no infractions.

1 of 2 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 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 once on February 4, 2025. For example: 7 Are foods protected from contamination?

  • 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 February 4, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on February 4, 2025. 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.

2 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoop for the AP flour must be changed to one with a handle and scoop needs to be stored outside the bin to prevent contaminating the flour
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): solution contained in the spray bottle was tested with a test strip and chlorine concentration was observed <200 ppm A new solution was prepared and when re-tested, the test yielded a result of 200 ppm Chlorine in sol'n.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): HACCP plan is not available on site
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.

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