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Spruce Goose & Chop N Block

10 & 12-1415 Hillside Dr Kamloops BC V2E 1A9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Spruce Goose & Chop N Block has been inspected 10 times by Interior Health Authority since February 18, 2013. The most recent inspection, on March 12, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on December 22, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on January 17, 2020. 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 once on September 13, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on October 28, 2013. For example: 1 - Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 January 17, 2020. For example: 6 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Quats sanitizer solution in bucket with cloth was measured at 0 ppm, solution must be formulated to correct concentration for effective sanitizing action. If this is not achieved then food contact surfaces are not being sanitized to kill harmful pathogens, and these pathogens can possibly cross contamination other surfaces and food products. This can expose the public to potential harmful pathogens. Corrected During Inspection (CDI) • Operator was informed and instructed to immediately reformulate sanitizer solution. Operator had re-formulated solution and this was tested and measured at 200-400 ppm range Quats. Operator will have service company adjust the auto dispenser device so it is formulated within/ closer to 200ppm range.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs monitoring test strips need to be available and in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs in sani-bucket was barely detectable. Discussed with staff that when opening the tap for the sanitizer solution, before filling the bucket, they need to count to 5 as if they start filling too early, only the water line fills, the sanitizer line picks up later.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Artificial turf that is used for decorative purposes in the cooler for presentation requires to be cleaned with the 3-step-dishwashing method including the step to be immersed in sanitizer solution.
      • 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?
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Front of the house handwash station is not readily accessible to the employees (in the corner). Second outlet is not connected to the hot and cold potable water. Ensure that there is one hand washing station available for front of the house staff with hot and cold potable water, liquid soap, and single use paper towels.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer storing wiping cloths is 50 ppm of quat.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
  9. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The facility added 2 walk-in cold storage units. There are no concerns with the units and their locations in the facility.
  10. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged?
      • Observation(s): Owner expanded to include neighboring unit. One wall was knocked down and two display coolers were added.

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