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Norkam Secondary School/Canuel Caterers

730 12th St Kamloops BC V2B 3C1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Norkam Secondary School/Canuel Caterers has been inspected 8 times by Interior Health Authority since October 24, 2018. The most recent inspection, on October 1, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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 7 times across 5 separate inspections, most recently on October 1, 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 3 times across 3 separate inspections, most recently on October 1, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 15, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on December 3, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 8, 2021. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): PRe-cooked Potentially Hazardous Foods (PHFs) being stored in the HATCO GloRay Food Warmer were observed with internal temperatures <60°C ( chicken burger @53.3°, while the hamburger was @50.5°C) Cheeseburger was not checked. Hot dog wrapped in alum. foil paper had an internal temp of 61-62°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A&B chopping board attached to the True line cooler (#4) has stained cuts on the surface ( surface is stained green/ no longer the white original colour)- cuts on the chop board may trap pathogens and doesn't allow the surface to be effectively washed and sanitized.
      • 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.
      • 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): F2.6F please read the comment under F2.5 above
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit needs to be visible to the customers ( be posted in a conspicuous location/wall)
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Secondary School Food Safety Plan Revised Aug 2017 kept on the corkboard in Tyler's office was reviewed by EHO. The sheets bound by a clip with a title page named above do not include the Sanitation Plan ( overall cleaning and sanitizing checklist for the food premises). It included MSDS/SDS for the chemicals being used onsite but by itself is not the Sanitation 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.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Please read the comment under F2.2 below.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): In the Dry Storage room, unsealed packages ( bags or boxes) of pasta ( elbow macaroni ( 1 bag)and NN oven-ready lasagna(2 boxes)) were observed sitting on the shelves. Operator must ensure contents of unsealed dry foods are transferred to food-grade bins with tight-fitting, pest-proof lids to prevent pest harbourage.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Professional third party servicing for the exhaust canopy is overdue- decal states the next servicing was due on June 3, 2025.
      • 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.
      • 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): containers of prepped food( sliced scallions, shredded carrots inside plastic yogurt containers) were observed double-stacked in the True #4 fridge-Operator must ensure no containers are placed on top of the inserts in this unit as the food temp inside the extra containers may not reach safe cold temperatures ( ≤4°C) to prevent microbial growth.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A In the Dry Storage Room a couple of unsealed bags of rice ( CalRose Aust. brown rice and Long Grain parboiled rice) were observed stored on the shelves; Once opened, contents of bags of dry goods must be transferred to food grade containers with tight-fitting, pest proof lids to preclude pest contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): please read the comments under F1.7 above
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution in the red bucket was tested with a Hydrion quat test strip; test yielded a result of 0-100 ppm quat ammonia in solution
      • 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): checklists and binders in the office were shown to EHO, however information on the sheets were incomplete ( lack of identification of Critical Control Points(CCP) , Critical Limits for each CCP and the Corrective Actions if Critical Limits are not met.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): partial information pertaining to sanitation plan was available in the "School Site Specific Report" but the checklist is missing a list of all cleaning and sanitizing agents and the target concentrations and uses. It also doesn't mention the required frequency for the cleaning and sanitizing tasks for the establishment ( floors, walls, ceiling, exhaust hood grease filters, ducts, and other food processing equipment or surfaces)
      • 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.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips on site to verify active ing. of sanitizing chemical (Quaternary ammonia); QBD milk display cooler thermometer is not reading accurately (Pepsi cooler)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hobart high temp DW was checked 3x ( hottest water temp ( dishlevel) observed was 63°C)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Two chest type freezers in the Baking Room were checked ( Whirlpool @-15°C, Frigidaire@-12°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): only the decal was shown to EHO
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A food handler was observed picking up spilled items ( plastic/single-use take out containers for sauces) from the floor and had to be told to wash hands prior to resuming food handling task (CDI /corrected during inspection); She also had to be told to dispose of the contaminated items into the garbage bin ( when she was observed putting them back on the table). It is recommended that newly hired employees must be closely supervised ( esp. if they haven't taken the FOODSAFE course or are lacking self-awareness on expectation for hand hygiene).
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): see comments under F1.5 above
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops for flour, sugar, and other dry baking ingredients must be stored outside of the bin ( not in direct contact with the food) to preclude contamination of the food and to ensure scoops are washed and sanitized after every use
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hatco GloRay Foodwarmer ("grab and go") holds hamburger and other hot sandwiches ( hamburger was probed twice: 50°C, and 53°C ( after temp was adjusted) were the observed internal temperatures) Not all temp control units are logged/tracked ( please include hot hold temperatures and other coolers and freezers that are not currently tracked: Pepsi wrap/sandwich cooler, True Refrigerator, Pepsi QBD Dairyland cooler, GE freezer ("door freezer"); Coolers were maintaining PHFs at ≤4°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): muffins and scones are not stored behind a sneeze guard ( or wrapped individually) to preclude contamination
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Lori Ann PIERSON's certificate is valid until July 31, 2023. Primary Operator is John DACRE ( Certificate expired 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.

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