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No Limits Fitness

905 8th St Kamloops BC V2B 2X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

No Limits Fitness has been inspected 11 times by Interior Health Authority since April 29, 2014. The most recent inspection, on March 5, 2026, found no infractions.

5 of 11 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 February 10, 2025. 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 2 times across 2 separate inspections, most recently on February 10, 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 February 10, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 February 12, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on February 10, 2025. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): EHO observed the following: Although food handler used disposable gloves in the preparation of the smoothie, the foodhandler missed the hand washing procedure prior to donning the gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A Mechanical high temp dishwashing machine failed to boost hot water to adequate temperatures to heat- sanitize the washed food contact surfaces ( blender pitcher, spoons, etc...)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A ( Pls. read comment under F2.3); Dishwashing equipment (Jet-Tech) was found malfunctioning ( not kept in good working order) and was not adequately sanitizing washed food contact surfaces
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Two workers onsite were present behind the counter at the start of Inspection ( Jazmine and Jamie). Neither one holds a FS cert. Janae Marchio started her shift at around 11:30. Janae's FS is valid until Feb 2029.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two door M3 cooler keeps smoothie products ( concentrates) at temperatures above 4°C ( observed temp was 48°F/8.8°C )
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Quat ammonia test strip onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator, Broughton J Maywood's FS Ref. cert. expired on Aug 4, 2023. Employee, Jessica N G's FS1 cert. expired on July 29, 2018.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): M3 Turbo Air Cooler has no thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE Registry search for SKYLA DANIELSON : zero results for this name
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): M3 Turbo Air cooler seal at the bottom is now loose and makes contact with the floor. Please repair or replace the rubber seal on the bottom part of cooler door
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): WetTask ( Kim wipes) are saturated with a chemical -operator thinks staff may have diluted it with water; QAC teststrips show conc of quaternary ammonia at less than 200; "Multitask Century Q256" ( Quats active ingredient ) from dispenser will now be used instead of sodium hypochlorite, final concentration of sol'n in trigger spray bottle tested shows 200 ppm
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Quaternary ammonia product is now used for sanitizing solution. When tested with test strip, there was no colour change ( indicating conc. of quats to be less than 50 ppm). UNdiluted product from bottle is at 200 ppm so advised operator not to dilute the product in the pump bottle

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