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Nature's Fare Markets - Kamloops

100-500 Notre Dame Dr Kamloops BC V2C 6T6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Nature's Fare Markets - Kamloops has been inspected 3 times by Interior Health Authority since May 8, 2024. The most recent inspection, on December 29, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on December 29, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 29, 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 once on December 19, 2024. 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 May 8, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bistro display cooler (System 33A, Circuit F28) was maintaining food at ~7.3 C. Unit 32C, Circuit F25 was 4.6 C. All other cold holding units were satisfactory. Hot holding: all 70 C +.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Dishwasher spray arms need cleaning 2) Meat slicer needs some additional cleaning to remove built-up food debris in hard to reach area 3) Ensure utensils for sandwich prep area that are in continuous use are removed/replaced with clean utensils not less than every 4 hours.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The smoothie bar has a hand washing sink that does not have the soap and paper towel dispenser located in an accessible area. The current set up can result in staff using the dump and rinse sink (2 compartment) as a hand washing station. This can result in cross contamination risk to the utensils and equipment. Corrective Actions: • Ensure that the designated hand washing station is properly supplied and is also marked/labelled for staff to use.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): It was noted that hot potentially hazardous foods (i.e. samosas, chicken, etc.) were being cooled directly in the cooler. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods and may increase the temperature of other foods in the cooler. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate. • Cut big pieces into smaller pieces and transfer liquids into shallow pans. • Do not fully cover pans during cooling and do not stack pans.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Food residue observed in hard-to-reach areas in the meat slicer. This may lead to cross-contamination of foods, leading to consumer illness. Corrective action: • Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan. Note: High temperature dishwasher measured at 72.6 °C at plate level. • QUAT sanitizer solution concentration was measured at 200 ppm
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.

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