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Spruce Goose & Chop N Block

10-1415 Hillside Dr Kamloops BC V2E 1A9 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Spruce Goose & Chop N Block has been inspected 9 times by Interior Health Authority since October 31, 2014. The most recent inspection, on March 12, 2026, recorded 1 infraction.

1 of 9 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 Pests.

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 3 separate inspections, most recently on September 2, 2025. For example: 7 Are foods protected from 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 January 10, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 14, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on March 12, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 13, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Add hot holding logs to your temp logs. Provide copies of logs on April 9th • Add cooling logs to be added if not already utilizing. Provide copies of logs on April 9th, Health Officer will email copies that can be used. • Health Officer to supply information on 10 day refrigerated hold for vacuum sealed processed items. • Supplied food safety plan -thank you. Please email copy to Health Officer to review and provide feedback.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - Store raw foods on low shelves, RTE foods on higher shelves - wrap burger patties in freezer.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Paint or otherwise seal unfinished wood surfaces to provide a washable finish. - Can opener needs cleaning.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  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): • Observed a ceiling panel had been removed above the meat processing areas and food handling area. This condition can possibly cause a contamination risk to the food items being processed and handled below. Additionally this is also an issue of control of the entry for pests. • Observed magnetic knife and utensil holder that was located too close to the hand washing sink, the placement of these items is in the splash area of the hand sink. Due to this location the utensils can be contaminated. Corrected During Inspection (CDI): • Operator had the ceiling panels removed due to maintenance needing access, the operator had re-installed the panels. The area was now sealed. • The operator had removed the items from the magnetic holder and placed to be washed and sanitized again. The operator will be removing the holder from this location and placing away from cross contamination risk areas. Operator to provide the new location and photo for confirmation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Observed chemicals stored above a cart with washed and clean dishware. Due to possible risk of chemical cross contamination on dishware and food equipment this is required to be moved to another location that does not pose a risk of contamination. Corrected During Inspection (CDI): Operator had moved all of these chemicals which included numerous cleaning products to another room and placed at lowest shelf away from food items and food equipment.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Observed that the hand sink in the retail and wrapping area did not have a soap dispenser or a single serve product for hand drying. Operator and staff were using other hand sink located behind in the next room, for ensuring the best hand hygiene practices the convenient access and location of the noted sink is critical for proper hand washing practices. Please ensure this sink is accessible and full stocked at all times for staff, especially for the retail front area staff. Corrective Actions • Please have a liquid soap dispenser and a single service product (in dispenser) for hand drying available for use at this handwashing station.
      • 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.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs monitoring test strips were not available and in use. Please ensure that all thermometers are calibrated and that a calibration log is kept for the stem thermometers to evidence that the temperature readings are accurate.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please ensure approved food safety training certifications are in place. Currently operator's and a staff member's are expired.
      • 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

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Operator to ensure rear exterior door is properly sealed by September 30th 2018
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Some wall surfaces is exposed drywall. The operator is in the process of ensuring that all surfaces are smooth, impervious, easy to clean, and non-toxic.
  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The back door does not have a tight seal.
      • 14.12 - The premises must be protected against entry of pests.
  9. Monitoring

    0 infractions

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