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SD #73 Twin Rivers Education Centre

655 Holt St Kamloops BC V2B 5G2 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

SD #73 Twin Rivers Education Centre has been inspected 2 times by Interior Health Authority since February 21, 2025. The most recent inspection, on March 6, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on March 6, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on March 6, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 February 21, 2025. 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 February 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.

2 inspections

  1. Monitoring

    3 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): The Maytag breakfast fridge ( freezer compartment) was keeping meats at -12°C; chest freezer ( Frigidaire unit by AED) keeps a temp of <0°F; Galanz freezer was keeping a temp of 1°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The plans that were written by former Principal, M Johnson are not maintained onsite. New Principal must write the food safety plan and keep a copy of it onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The plan that was written by the former Principal, M Johnson is not maintained on site. New Principal must write the Sanitation plan and ensure a copy of it is maintained on site.
      • 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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Quat ammonia test strips on site
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Cafe Maytag freezer had a temp of 10°F other freezers checked were: Amana, Galanz, Cafe Frigidaire ( chest type freezer), Amana freezer in storage room
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 3 bottles of Isopropyl alcohol were being stored in the freezer in the kitchen- bottles of alcohol were relocated by Mike J
      • F2.6I Food premises operations must be separated from incompatible areas and activities.

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