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Parkcrest Neighbourhood Store

2091 Parkcrest Ave Kamloops BC V2B 4X2 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Parkcrest Neighbourhood Store has been inspected 6 times by Interior Health Authority since April 1, 2014. The most recent inspection, on June 8, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on April 11, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on April 11, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 April 11, 2024. For example: 7 Are foods protected from contamination?

  • 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 March 22, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 8, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chest freezer for Michelina's, burritos, tamales is not equipped with its own thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): idw mini fridge on the coffee counter ( for storing Blackwell 1L 10% cream) had an air temp of 10°C
      • 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): shelf stable products observed having BB /Exp dates that have lapsed: Campbell's chunky chili( 1 425g can, June 2023), inside the dairy cooler Phil. cream cheese (2x 227 g tubs ; Mar8 and Apr 1), Phil Cream Cheese (1 unit of 250 g brick, exp Mar 16); also in the cooler: English muffin breakfast sandwich manuf. by Grand Prairie Foods Inc Sioux Falls SD 57103 USA ( defrosted, no BB or EXPIRY date)
      • F1.6B All food on the premises must be fit for human consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 Operator must ensure all food on the premises is protected from spoilage microbe contamination ( see F1.6B comment above)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): QBD cooler (contains Blackwell Dairy products) keeps PHFs at 0°C; Breyers Magnum chest type freezer keeps frozen foods at <0°F; QBD units need a Thermometer-CDI
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Core-Mark supplied donuts ( not pre-packaged, sold by piece) are not labelled
      • F2.5A - All foods on the premises must be from an approved source.
  5. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): soiled blue coloured wiping cloth found hanging around the tap ( handwash sink)
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    0 infractions

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