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Rayleigh Petro Canada

4501 Southern Yellowhead Hwy Kamloops BC V2H 1N3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Rayleigh Petro Canada has been inspected 7 times by Interior Health Authority since April 2, 2014. The most recent inspection, on June 23, 2025, recorded 2 infractions.

3 of 7 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, Cleaning and sanitizing and Pests.

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.

  • 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 23, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 7, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on June 23, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 21, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on March 21, 2017. For example: 8 - Are the 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B please see comment under F2.5B ( piping with un- sealed openings-if the other end of the pipe terminates in the exterior of the bldg, then pests may enter the premises thru the unsealed openings)
      • F2.2B The premises must be protected against entry 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 Corner wall for the back door is damaged- surface exposed is no longer smooth and easy to clean. Openings for the pipes (s) near the floor by the utility sink need to be sealed to prevent pest entry
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical kept under the warewashing sink is a Disinfectant ( quat ammonia product). Operator must ensure food contact surfaces are sanitized with approved sanitizer ( e.g., sodium hypochlorite or liquid bleach-diluted in water to yield 100 ppm Chlorine in sol'n). Bunn Gourmet ice ( slushy coffee drinks) hoppers must be washed and sanitized regularly. Staff to be trained on the proper warewashing procedures f'real sanitizing log was reviewed by EHO ( Public Health Inspector)
      • F2.3B Manual dishwashing procedure 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor adjacent to the warewashing sinks have damaged tiles and surfaces are no longer smooth and impervious to moisture. Damaged surface of the wall by the hand wash sink is no longer smooth and cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips are required to verify concentration of prepared sanitizer/disinfectant solutions ( Quaternary ammonia is the active ingredient of the disinfectant being used onsite)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. 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): Soiled wiping cloth found sitting on the fawcett-Discarded to waste at time of inspection ( Reminder given to manager that single use towels must be discarded after 1 use) F2.3G-please see comment under F3.8 ( Sanitation Plan)
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): spilled milk inside the walk in cooler was not cleaned up immediately and therefore has crusted up on the floor at time of inspection
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): f'real milkshake machine operator's manual including Sanitation Procedures are not on-site; Store Manager to confirm that cleaning and sanitizing tasks for food contact surfaces are completed as per machine manufacturer's recommendations. EHO requests to see the sanitation plan/procedures and checklists that document the cleaning and sanitizing of slushy machines and the F'Real machine ( milkshake machine)
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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