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Parkcrest Store

2091 Parkcrest Ave Kamloops BC V2B 4X2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Parkcrest Store has been inspected 12 times by Interior Health Authority since January 17, 2013. The most recent inspection, on August 12, 2026, recorded 1 infraction.

3 of 12 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on March 25, 2022. 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 June 19, 2025. 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 once on April 11, 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 4 times across 4 separate inspections, most recently on August 12, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on June 19, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

12 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): P (owner contact) and A were onsite at time of Inspection. Neither P nor A was able to produce the FS1 certificate ( or equivalent) when asked by the EHO to show proof of completion of FS1 course. The other certificates shown to EHO were for the following persons( employees not onsite at time of inspection): Amrita, Samuel, Sara, Amanda Primary Operator, Gurminder holds a SafeCheck Advanced cert. (exp June 2029). Gurminder is absent from premises at time of Inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Soiled towels (3) were observed hanging on the sides of the three compartment sink instead of inside a bucket with clean sanitizing solution
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator to change the frequency of washing and sanitizing the Taylor machine to once every 24 hours ( posted hand written instruction ( written by Operator or manager) on their poster wall says, "every 48 hours). Operator must also maintain sanitizing logs to show completion of washing and sanitizing tasks for the Taylor machine and other food contact surfaces( daily and weekly blender care tasks for f'real machine)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Amrita Sandhu ( daughter to Pardeep) does not hold a valid FS1 cert. ( or equivalent course cert)
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): soft serve ice cream product in the hopper was observed sitting @ a temp of 12-16°C ( machine has been turned off)
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary Operator, Pardeep Sandhu's FS1 expired Sept 2023. Staff on shift at time of Inspection: M. Humphrey ( her foodsafetytraining.ca cert. expired in Nov 2023) SA Milne's foodsafetytraining.ca cert also expired Nov 2023
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitation Plan needs to be corrected ( incorrect conc for Chlorine based sanitizing solution); f'Real blending machine is sanitized by hot water ( automatically)- PHI log showed hot water temperatures were ≥82°C
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Incomplete San Plan- all food contact surfaces/ food equipment must be listed in the San Plan ( include cleaning and sanitizing chemicals and frequency for cleaning and sanitizing)- rough draft was written by Pardeep at time of Inspection
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Margaret's FOODSAFE Certificate may have expired on July 29th this year ( name checked against FOODSAFE Registry) Operator, Pardeep Sandhu's FOODSAFE Certificate may have expired on July 29th this year ( name checked against the FOODSAFE Registry)
      • 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.
  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Stera Sheen powder ( cleaner and sanitizer) when mixed in a pail with water, the concentration of chlorine detected was only 50 ppm and not 100 ppm as required by Taylor manufacturer (sol'n tested with LaMotte chlorine test papers)-From now on Operator will use a full packet(sachet) of Stera Sheen ( instead of half); EHO re-tested the solution when the rest of the powder was added into the pail ( test paper indicated 100 ppm chlorine concentration)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Establishment only has one (1) sink in food prep area ( primarily used for handwashing) and no separate two -compartment warewashing sink-Target completion date for resolving warewashing sinks and drain board deficiency is a year from inspection date
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): "No-cook" plan will be used by Owner/operator
  9. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Broken part for hot dog roller grill ( top/sneeze guard for Cretors brand equipment) needs to be replaced to ensure all surfaces are smooth and impervious to moisture ( or cleanable)-it is currently being held together by scotch tape
  10. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): wiping cloth (used/soiled) is hung on tap, contaminating the tap for handwash basin-CDI
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): tongs for food stored on magazine/catalogue
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): used cloths need to be discarded after use or kept in a sanitary manner ( stored in bleach water sol'n)
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.

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