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Nu Leaf Produce Market

2-740 Fortune Dr Kamloops BC V2B 8S9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Nu Leaf Produce Market has been inspected 8 times by Interior Health Authority since October 7, 2013. The most recent inspection, on January 19, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on January 19, 2026. 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 2 times across 2 separate inspections, most recently on January 19, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 3, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 29, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 29, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Good Leaf brand packaged "cool crisp lettuce" in clamshell packaging ( more than 3 units) were observed sitting at ambient temperatures (17°C) on the counter by the POS/cashier. Six cooler units were checked ( including the walk in )
      • 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): chlorine test strips are expired ( expired in Feb 2023) Veggie rack has no thermometer
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G Operator must ensure that food is not stored directly on the floor. At the time of inspection, various fruits and veg. ( apples, tomatoes, winter squash, bananas) in their packing cardboard boxes were being stored directly on the floor; the floor in the walk in cooler is damaged and needs repair ( 2spots). F2.5B Fan grille for the herb cooler was observed unclean and needs to be wiped clean and sanitized to remove mould/mildew on the surface.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Alfalfa sprouts ( marked down products) were being stored at ambient temperatures on a shelf beside the walk in cooler Six cooler units onsite
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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): Name of Inspected facility/food plant/ food manufacturing facility ( for the shelf stable bagged juices) to be provided to EHO.
      • F1.6A All foods on the premises must be from an approved source.
    • F1.7 Are foods protected from contamination?
      • Observation(s): bin of lettuce is kept under the hand wash soap dispenser in the produce cutting area
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): cooler for juice and sliced watermelons ( by cashiers) is not equipped with thermometer; test paper is required to verify sanitizer or disinfectant concentrations ( sanitizer to have 200 ppm chlorine, while disinfectant to contain 500-1000 ppm chlorine)
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Helmi's Gourmet Foods chest type freezer needs a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): walk in cooler ( dairy products kept @2-3°C); Kelvinator freezer ( chop'n blok meats@ 20 °F/-6.6°C); open produce case ( portobello mushrooms@ 10 °C cling film packaging does not have perforations-CDI ); Imberra (organic fresh herbs@40°F)
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): green chopping board to be replaced as it is heavily stained
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): floor in the back has holes in 3 spots-final finish must be smooth and impervious to moisture ( cleanable)
  6. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer in Imbera fridge is missing-Operator to supply an accurate reading thermometer for this unit
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Produce rack was keeping Alfalfa Sprouts at 12degC-relocated to a functioning cooler Three other coolers were checked: Imbera cooler ( Fresh Express Spinach), cooler for Sundia fruit cups, walk in cooler ( milk) all keep PHFs at 4degC or below
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Diversey Viper accelerated hydrogen peroxide expired in 07/2013-operator must discontinue using this chemical for sanitizing Clorox bleach is available in premises for sanitizing ( provided sign to operator-Three Sink Dishwashing Method ); also left some Chlorine test strips with operator
  8. Monitoring

    0 infractions

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