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Mount Paul Community Food Centre

140 Laburnum St Kamloops BC V2B 1G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mount Paul Community Food Centre has been inspected 7 times by Interior Health Authority since December 5, 2019. The most recent inspection, on May 8, 2026, found no infractions.

3 of 7 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, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 May 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 5, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 29, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 2 times across 2 separate inspections, most recently on May 5, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 March 12, 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer is being used at 400ppm. At concentrations above 200ppm a potable water rinse step is required as per manufacturer instructions. Operator has chosen to use sanitizer at 200ppnm as recommended. New solutions were mixed during inspection.
      • 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): The hood fans above the cook range are missing the screens and the fan housing has a build up of dust and grease. Clean the workings inside the hoods to prevent the contamination of food being cooked on the ranges.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • In the dry storage pantry one of the shelves is constructed of unfinished MDF, which can absorb spills and and difficult to clean. All surfaces must be smooth, non-absorbent and easy to clean. Shelves should be painted or sealed to facilitate cleaning. • Knife blocks are used to store knives, but can be very difficult to clean. Blocks should be included in regular cleaning and sanitizing, or a different solution found for storing knives such as a drawer or tray that can easily be cleaned and sanitized.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K In the Equipment Pantry room, the boards lining the shelves need to be sealed so that exposed finish is smooth and impervious to moisture; Washed and sanitized knives must be airdried and stored in the cupboard/ cabinet drawers ( or knife magnet) with smooth, cleanable surfaces ( absorbent t cloth towels must not be used)
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F Please read comments under F2.5K above ( washed knives placed directly on towels on the countertop )
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator, Dawn H Christie's FS1 certificate expired March 2, 2023.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Canned veg (>20 units, in Bernardin jars, low acid veg processed on site and stored in the pantry)- must be taken offsite and not served to the public ( CDI- Alexis and Christina will be taking them home for private consumption)
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6B All food on the premises must be fit for human consumption.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
  7. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan for chilled-re-heated item(s) is missing (e.g., leftover soups that are frozen and served after 1 reheat); FSP provided to Operator for Cook-Chill-Reheat-Serve (page 14 of "Writing a Food Safety Plan" handout) Sample cooling log was provided to Operator ( and Dianne and Christina) to facilitate tracking and recording of Critical Limits for CCP of quick-cooling cooked foods (e.g., soup)

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