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Petro Canada

411 10 Ave Kamloops BC V2C 6J8 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Petro Canada has been inspected 6 times by Interior Health Authority since November 26, 2014. The most recent inspection, on April 10, 2025, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 April 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 16, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 16, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 May 16, 2023. 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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer noted onsite and staff were not aware of sanitizing procedures. Bottle of glass cleaner was present. Food grade sanitizer required to be onsite ie. Quat with applicable test strips to sanitize the food areas
      • 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.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NOTE - Sandwich cooler not cold holding sandwiches at 4°C or colder. Staff discarded sandwiches and will hold future deliveries in walk in cooler until sandwich cooler is fixed.
      • 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): • NOTE - thermometers in cooling units should be placed to read the warmest reading of food. Thermometers in open cooler were placed in the coldest region of cooler, giving a false sense of food temperature. Internal temperature of food should be taken to ensure the food is being held at acceptable temperatures during cold holding, and when received from supplier. Probe thermometers will be purchased to take internal temperatures of food from delivery and throughout the day.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • NOTE - Sandwich cooler not meeting the cooling standards for the sandwiches. Operator has called in technician to assess and fix asap.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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