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Sorriso Pasta & Deli

1-177 Tranquille Rd Kamloops BC V2B 3E5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sorriso Pasta & Deli has been inspected 12 times by Interior Health Authority since March 27, 2013. The most recent inspection, on July 3, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 May 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on May 10, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 10, 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 May 30, 2024. 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 May 10, 2023. For example: 4 Are proper freezing and thawing procedures followed?

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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cutting board next to the pasta machine has deep scores making cleaning and sanitizing difficult. • Wiping cloths were not stored in a solution of sanitizer when not in use. Corrective Actions: • Replace the cutting board. • Prepare and maintain buckets of sanitizing solution to store cloths when not in use. Concentration of sanitizer should be monitored with test strips and recorded daily.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Tea towels used to dry hands in the kitchen. After handwashing hand should be dried with single use disposable paper towels. Corrective Action: Remove tea towels from the kitchen. If needed place a paper towel dispenser in the kitchen for use in drying hands.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine sanitizer testing strips observed. This is required to ensure appropriate sanitizing concentrations. Corrective action: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap observed alongside the rear exit door of the facility. This is a potential point of entry for pests. Corrective action: Fix the door, and ensure a full seal when the door is closed.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): pasta cooler, Coldstream cooler, True MolsonCanadian cooler ( 3 fridge units) need thermometers
      • 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): High temp dishwasher was producing hot water with inadequate temp to sanitize
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Master BILT freezer was not keeping foods frozen at required temperature
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): laminate strip on the side of the countertop needs to be replaced ( exposed wood surface is not smooth and not impervious to moisture/ not cleanable)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is no dedicated hand wash station in the kitchen, so Operator must ensure the Hand Wash station at the end of the deli /pasta display case is not covered ( it should be readily accessible for use by foodhandling staff to perform hand hygiene)
  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing solution in the pail ( for storing wiping towels) was checked-observed concentration of Chlorine was 50 ppm -CDI: Re-check after Operator added bleach, showed that at least 200 ppm was in solution; Jet Tech F-18 DW machine was checked ( sanitizing cycle, dish level water temp reached a temp ≥71°C after 1 run)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator was told not to add any obstructions to the deli area hand wash station to ensure sink is at all times accessible ( bins/pans were being stacked in front of the basin)
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Incomplete food safety Plan-" Cook-Chill-Reheat- Serve" is missing
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Incomplete Sanitation Plan-Operator must add vent/exhaust hood and pasta machine maintenance requirements/ cleaning and sanitizing procedures and frequency
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no chlorine test strips onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Table and wall adjacent to pasta machine has worn surface-needs re-finishing to create a smooth surface impervious to moisture
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Kirk NOLIN doesn't have his FOODSAFE Certificate on him ( he was working alone during the first 30 mins of the Inspection) Renato has taken the FOODSAFE course recently
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): If Operator's FOODSAFE Certificate was issued prior to July 29, 2013, then the certificate is no longer valid after July 29, 2018.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): deli area handwash sink needs soap in dispenser; kitchen soap dispenser is empty at time of inspection
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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