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Sahali Secondary School

255 Arrowstone Dr Kamloops BC V2C 1P8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sahali Secondary School has been inspected 9 times by Interior Health Authority since February 27, 2014. The most recent inspection, on October 21, 2025, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on November 9, 2022. 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 once on February 1, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on October 21, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 once on February 1, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 3 times across 3 separate inspections, most recently on October 21, 2025. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no chlorine test strips were available onsite to monitor dishwashing sanitizer concentration. Quat test strips were available. Thermometers are provided in all units. Probe thermometer is available for checking food temperatures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available 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.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • 1x thermometer required for the deep freezer/chest freezer directly outside the kitchen. • test strips required for the QUATS cloths (facility had chlorine test strips, however, this is not the normal sanitizer that is used in facility.)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer cloths - no cloths were onsite at the time of inspection/no sanitizer was made up at the time of inspection. Advised that they would be brought onsite today. In the event the QUAT sanitizer is not brought onsite today, please use bleach to sanitize in the 3rd compartment as per the sanitation plan/posters directly above the sink, and use the bleach test strips to check concentration.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Please move the permit to a conspicuous location that the public can view from the cafeteria.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Staff FOODSAFE has expired - staff member taking FOODSAFE over the weekend. Please email copy of FOODSAFE to Health Officer on or before date noted.
      • 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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer in fridge was inaccurate, removed at the time of the inspection and advised that new thermometers were on order. Please email a photo of the new thermometer when in place. Please use the thermometer located in the other fridge for checking temperatures in the interim.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • 1x stand up fridge not working in the kitchen and is set to be moved. All equipment must kept in good working order. Once moved the space can be freed up to allow for storage. Fridge to be moved by date noted above. Please email Health Officer photo when the fridge has been removed.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Uncovered lettuce stored below sauces and items that could spill. Lettuce covered with parchment paper at time of inspection. Resolved. Recommend keeping in sealed container or top of the unit (ensure condenser has been cleaned) to prevent anything from dripping on the lettuce.
  8. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Sanitizer wipes stored in a margarine bucket. Label bucket as "sanitizer" so that the bucket is not reused for food purposes. 2) Please ensure food contact surfaces are used for food preparation (cutting boards/prep table) 2x above corrected during inspection.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  9. Monitoring

    0 infractions

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