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South Kamloops Secondary School

821 Munro St Kamloops BC V2C 3E9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

South Kamloops Secondary School has been inspected 12 times by Interior Health Authority since February 21, 2013. The most recent inspection, on September 23, 2026, recorded 1 infraction.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on November 21, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 10, 2019. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on October 30, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 4 times across 4 separate inspections, most recently on September 23, 2026. 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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Outstanding since Oct 30/25 inspection-Chlorine test strips need to check bleach/water concentration at 3 comp sink
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips need to check bleach/water concentration at 3 comp sink
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily temperature records to be kept. Last few weeks are missing.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): As discussed "ATOSA" cooler -food temperature above 4c. Have this serviced. It was noted thermostat seems to be set at 5c
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Reviewed cooling procedure for foods such as gravy and cheese sauce. Cool in shallow pans(2 inch depth)or other approved cooling procedure and monitor during the process . Staff did not have a set cooling routine that was known to meet the Food Code.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler #2- Food temperatures of several items in excess of 4c. Pizza sauce was discarded at time of inspection. Most other items non perishable. Staff stated they have been having issues with the cooler and it was just serviced. If issue cannot be resolved another cooler should replace this one to ensure food is kept at required temperatures.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips onsite were expired Staff to order test strips to monitor sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff was found to be mixing bleach with dish soap in the sani buckets therefore sanitizer concentration was found to be 0 ppm Demonstrated to staff how to mix and test the sanitizer in the 3 compartment sink for ware washing
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Burgers in warmer ranged from 51-55c. Hot holding should be keeping food at least 60c. Staff turned up holding temperature and transferred food to a different warmer.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Several coolers (Cooler 1 and 2) were found to be exceeding allowable temperature for perishable food storage. Temperature records indicated these 2 coolers are frequently too warm. Spoke to staff until end of school term (next couple weeks) use the cooler that keeps <4c for all perishable food storage. Prior to next school term, the back cooler #2 ("Kool it") should be replaced or repaired. Chicken was moved to another cooler during inspection
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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