Skip to content
Loading map…

Shifu Noodles and Bubble Tea

440-500 Notre Dame Dr Kamloops BC V2C 6T6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shifu Noodles and Bubble Tea has been inspected 4 times by Interior Health Authority since February 21, 2024. The most recent inspection, on April 15, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 4 times across 4 separate inspections, most recently on April 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 15, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 31, 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 October 31, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 15, 2026. For example: 3 Are written food handling procedures (Food Safety 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.

4 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • 1x thermometer required for the milk cooler in the servery, locate or provide a new one. Note: • Bleach test strips supplied, expired 2025 please use up and replace to non expired strips. • Accurate probe thermometer supplied (recommend having more than one if staff do not have another)
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Fly strip moved from prep area - corrected during inspection. Please hang outside of food preparation area if needed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Dishwash area: remove wet/soft surfaces and keep FRP board and or surface that is smooth, easy to clean and waterproof. Use caulking to seal to wall (remove tape). Corner beside the hand sink should also have the soft surface removed and kept smooth, easy to clean and waterproof. • Clean and remove items from under/around dishwasher -floor requires cleaning and top of dishwasher to remove debris. • Cleaning and degreasing required under wok and grill surfaces/hard to reach areas. • Note: tuck tape to be removed as discussed once works completed (above timelines refer to the deep cleaning of areas noted).
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Please add logs for the bb tea prep cooler and milk cooler in the servery. Provide copies of updated logs on date provided.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Some foods were left uncovered by back door while cooling. Some food containers in walk in cooler were left uncovered. Ice scoop handle in ice bin was contact with ice. Scoop should be placed in the bin so that the handle does not come in direct contact with the ice. This was corrected during inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher wash 130 F. No chlorine was detected after rinse cycle. Operator re-primed the chemical feed and retesting showed 50ppm Chlorine. Wiping cloths stored in bucket with 200ppm chlorine. Quat sanitizer used for bubble tea utensils. Supply is from automatic feed at pot sink. Tested to ~200ppm.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser at cookline sink was out of paper towels, but was refilled during inspection. All other hand wash stations were satisfactory.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Deep cleaning of the kitchen is need especially areas on note are the cooking line (under equipment, sides of equipment, and the vent grates), dishwashing area (underneath the equipment, and under the prep coolers. Corrective Actions: • Ensure a deep cleaning is completed for these areas. Add this into cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Numerous uncovered raw and ready-to-eat food items (e.g., scallops, spring rolls, cut vegetables, etc.) observed inside the walk-in cooler and undercounted coolers. Potential for contamination. CORRECTED DURING INSPECTION: • Ensure all food items are covered with lids or plastic wraps at all times. Do not store containers directly inside each other.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Clutter and food debris accumulation observed under the mechanical dishwasher. • (2) Open ceiling panel above the food prep area. • (3) Open bags of dry goods. ** These conditions may allow the entrance and harbourage of pests in the facility Corrective Actions: • (1) Deep clean under the mechanical dishwasher and monitor for potential pest activities . • (2) Install the missing ceiling panel above the food prep area. • (3) Ensure all open bags of dry goods are transferred into pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding 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): • The frequency of sanitizing of in-use food contact surfaces (e.g., blender containers, utensils, cutting boards, etc.) at room temperature are insufficient. Corrective Action: • Ensure all food contact surfaces are adequately washed, rinsed, sanitized (i.e., using QUAT @200 ppm or Chlorine @100 ppm concentration), and air dried manually or in the mechanical dishwasher every 2-4 hours when in use. Educate food handlers on the required frequency.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.

Nearby inspected facilities

Own this business? Add a badge to your website