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St. Ann's Academy

205 Columbia St Kamloops BC V2C 2S7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

St. Ann's Academy has been inspected 10 times by Interior Health Authority since April 20, 2015. The most recent inspection, on January 15, 2026, recorded 2 infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 25, 2020. 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 February 25, 2020. 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 February 16, 2017. For example: 7 - 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 once on January 15, 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Acquire chlorine test strips to verify chlorine sanitizer concentration.
      • 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): • Commercial dishwasher to be serviced to confirm that both the wash and rinse water temperatures meet the manufacturers recommendations. Both cycles need to be at required minimums to achieve sanitizing conditions at the dish surface. • If the commercial dishwasher can not be returned to service, the two compartment pot sink is to be replaced with a three compartment ware wash sink.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Food temperatures in rear area upright cooler at 7-8°C. Unit thermometer placement in direct cold air flow appears to monitor coldest temperature in the unit rather than determining if temperature gradients exist. Place additional thermometer(s) elsewhere in unit to provide a more accurate picture of the units capability and adjust settings accordingly.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • 5 cycles run before wash water temperature and rinse water temperature were both in manufacturer specified minimum ranges at the same time. Service unit to determine if settings are correct, both the wash and rinse cycles must work in tandem to heat the dish surface to a minimum of 71°C. this was not observed during the cycles. • A chlorine sanitizing rinse appears to be connected as well. the sanitizer had lost it's strength and was replaced at time of inspection. Staff to monitor with test strips to confirm that a minimum of 50 ppm chlorine is present in the final rinse water. • Either the high temperature sanitizing cycle or chemical sanitizing cycle must be confirmed to be in correct operation each day and verified on check list in order for the dishwasher to remain in use.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature records to be maintained to document the monitoring portion of the Food Safety Plan.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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