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Pine Grove Care Center

313 McGowan Ave Kamloops BC V2B 2N8 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Pine Grove Care Center has been inspected 14 times by Interior Health Authority since March 14, 2013. The most recent inspection, on October 2, 2025, recorded 2 infractions.

5 of 14 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: Protecting food from contamination, Pests 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.

  • 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 6 times across 4 separate inspections, most recently on October 30, 2023. 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 4 times across 4 separate inspections, most recently on October 2, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 4 separate inspections, most recently on August 25, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 2, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 30, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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.

14 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is an opening in the wall under the dish pit near the ice machine, that may allow for the entry of pests. Corrective Action: Seal this opening to protect against the entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizing solution concentration measured at 0 ppm. Bucket was refilled from the dispenser and measured 200ppm. Ensure sanitizing solution is refreshed as often as needed to maintain adequate concentration of sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Open bags of dry goods observed in the dry storage room. These conditions can attract pests and allow for harbourage. Corrective Action: • Place all open bags of dry goods inside pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A In the dry goods storage room, it was observed that opened packages of flour ( cake mix, muffin mix) and icing sugar were not kept inside bins with tight-fitting, pest-proof lids.
      • 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): F2.2A please read comments under F1.7 above
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B The dedicated hand wash station was observed cluttered with staff's personal effects- Operator must ensure this area is maintained in a clean condition and staff's personal effects ( jackets, re-usable water bottles, etc) are kept in their lockers or in a designated area away from food prep or food storage areas. F2.5G pls read comments under F1.7 and F2.2 above.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Canola Harvest Spread-it margarine was observed being stored at ambient temperatures ( ≥24°C temp of room at time of Inspection)-CDI ( discarded); a number of plated PHFs were found on the counter in the Parlour ( un-labelled but Deb thinks they were food from yesterday)-CDI ( discarded) Walk in cooler, Parlour fridge, Dining Room CozyCorner fridge, Tea room fridge were also checked
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for the SMART Power solution expired in June 2022-pls. replace with new strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoop for the pancake mix must be stored outside of the bin
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan must be reviewed and revised as Quat has since been replaced by SmartPower chemical and the instructions for the "Weekly/daily cleaning schedules Standard Method of Cleaning and Sanitizing" mentions wiping with Quat and not SmartPower as the sanitizing chemical
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A Frigidaire chest type freezer ( kitchen) keeps food at 10°F; Walk in freezer keeps food at -10°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation plan was last updated in 2016: EHO notes sanitizing chemical has been changed from a Quat ammonia product to SMARTPower ( Ecolab, DDBSA& Lactic acid Active ingredients) so Sanitation plan needs to be reviewed and revised; the checklist also must be re-written ( instructions on top of page states Critical limit of 200 for a quat ammonia sanitizer but recorded concentration (in ppm) of DDBSA ( active ing of Smartpower) "700 ppm" was being written on the log sheet.
      • 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.
  7. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Open containers ( single portions, 5 units) of jello ( grape) were found inside the Frigidaire (parlour fridge )- Corrected During Inspection/CDI ( discarded to waste bin); Dairyland milk ( approx volume 1/4 of 1 gal jug) found in Cozy Corner cooler expired June 7th ( CDI, discarded to waste at time of Inspection)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): The walk in freezer is not maintaining a temp of -18°C/0°F or colder. Observed temp was 20°F (-7°C).
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  8. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of Dempsters burger buns are being used to line the stainless steel table and ready-to-eat food ( sliced and buttered buns) is allowed to make contact with the bags
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Holes (2) on the walls need to be patched up ( cover with material that is smooth and impervious to moisture) to exclude rodent pests from premises: Under the prep stainless steel table and in dishwashing area ( under the stainless steel counter adjacent to the garburator)
      • F2.2B The premises must be protected against entry of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Walk in freezer keeps foods @10°F ( must be 0°F or -18°C), Frigidaire upright freezer keeps foods@-10°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): pls. see comments under F2.2
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    2 infractions

    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): EHO requests to see Nutritional information ( Nutrition Facts Table or product specification sheet) for Canola harvest oil and Apple valley sweet tart shell ( ingredient list contains the word "Shortening"). The following products were reviewed for the Trans Fat Audit: Sysco Imperial pan coating ("zero trans fat"), Canola Harvest Spread-It (.1/8g), Highliner Breaded tilapia fillets(0/11g), Chef Pierre cherry pie(0/13g)
      • F3.5A 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.
      • F3.5B All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
      • F3.5C All other foods must meet the restriction of 5% trans fat or less of total fat content.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): check FOODSAFE certificate status for Mary-Ann Nadeau or Louise Johnson other names to check: Paula Piche, Cindy Denney, George Pruden
      • 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.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Orange gloves used for handling soiled utensils/dishes need to be removed immediately before handling sanitized dishes out of dishwasher to prevent cross contact contamination between dirty dishes and sanitized dishes
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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