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On The Run #43058

1795 Trans-Canada Hwy E Kamloops BC V2C 3Z6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

On The Run #43058 has been inspected once by Interior Health Authority, on January 13, 2025. The most recent inspection, on January 13, 2025, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests 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.

  • 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 on January 13, 2025. For example: 7 Are foods protected from contamination?

  • 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 once on January 13, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on January 13, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

1 inspection

  1. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): • No hot water was available at the handwashing sink at the time of inspection. Hot and cold running water is necessary to ensure proper handwashing of staff. Corrective Action: • Repair the unit and ensure there is hot and cold running water available at all times.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Chemicals stored above syrups in the back storage area. There is risk of chemical contamination. Corrective Actions: • Store all chemicals below/away from all food products.
      • 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): • (1) Rodent droppings observed inside the cupboards next to the handwashing station. • (2) Gap observed between the main entrance doors of the premises providing rodents with a point of entry. • (3) Gaps observed around plumbing fixtures (e.g., by the mop sink). • (4) Excess clutter and equipped stored on the floor in the back storage area with food debris build up. These conditions attract rodents and provide them a place of harbourage. Rodents can transmit disease. Efforts must be made to eliminate them from the premises. Corrective Actions: • (1) Clean and sanitize the interior of all the cupboards. Store all single use products and sugar packs inside pest proof containers. Monitor for new activities. • (2) Install a door sweep under the main entrance. Ensure there is no gap below or between the doors. • (3) Fill and seal all gaps/openings around plumbing fixtures. • (4) Declutter and deep clean the back storage area. Ensure all equipment are stored ≥6 inches above the floor to allow for cleaning and monitoring of rodent activities. Note: Black rodenticide boxes must not be stored inside the food premises.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The interior of the walk-in cooler requires deep cleaning as there was excess food debris build up.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Refer to F1.4 above. Additionally, please ensure there is a paper towel dispenser/ holder to prevent the entire roll from getting wet/contaminated after handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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