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Pitts Enterprises

205 Andover Crescent Kamloops BC V2C 6X2 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Pitts Enterprises has been inspected 3 times by Interior Health Authority since July 27, 2021. The most recent inspection, on March 2, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on March 2, 2026. 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 once on July 27, 2021. 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 April 2, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The weather stripping on the rear man door is in need of replacement, light can be seen under the door. This may allow for the entry of pests. Corrective Action: Replace the weather stripping to eliminate the gap at the bottom of the door.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Rodent droppings observed in the boiler room with the door wide open, allowing access to the rest of the facility. • (2) Gaps observed under two doors leading to the outside of the facility, providing a point of entry for pests. Corrective Actions: • (1) Clean and sanitize the floors of the boiler room and monitor for new pest activities. Close the door to the boiler room to limit the access of the rodents to the rest of the facility. • (2) Install door sweeps under both doors. Ensure a tight seal.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Exposed wood flooring in the walk-in cooler and ice-cream walk-in freezer. Wood is an absorbent material and adequate cleaning and sanitizing cannot be done. Corrective Action: • Repaint, repair, or replace the wooden flooring in the walk-in cooler and ice-cream walk-in freezer with non-absorbent and easy to clean material.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Big and small walk in cooler temps >4c Staff are monitoring and frequently recording temps in excess of 4c but no corrective actions taken
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.

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