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St. Vincent de Paul Soup Kitchen

168 Briar Ave Kamloops BC V2B 1C1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

St. Vincent de Paul Soup Kitchen has been inspected 10 times by Interior Health Authority since February 28, 2014. The most recent inspection, on April 16, 2026, recorded 4 infractions.

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

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.

  • 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 April 16, 2026. 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 April 24, 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 once on January 18, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 April 16, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times on April 22, 2016. For example: 12 - Is the contact information the same?

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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor expiry date.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle and bucket had no measurable amount of sanitizer. Solution was prepared at time of inspection and confirmed concentration using test strips
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record the temperature of all hot and cold holding each day. Template provided.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs not maintained. Corrective Action: Monitor and record concentration of sanitizer and temperature of final rinse cycle daily. Template provided.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • There are no test strips available on site to monitor the concentration of sanitizing solutions. • A thermometer should be available on site to monitor the temperature of food during cooking, hot holding, and cooling processes
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Spray bottles of sanitizer did not have adequate concentration of sanitizer present. Solution should be re-made as often as necessary to maintain acceptable concentration.
      • 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): • Wiping cloths are not stored in a sanitizing solution. When not in use, all wiping cloths must be stored in solution of sanitizer to prevent the growth of microorganisms. Prepare buckets/containers of sanitizing solution to store wiping cloths and monitor the concentration to ensure it remains an acceptable level. • All lighting in food storage and food preparation areas must be covered with shatterproof covers or be shatterproof bulbs to prevent contamination of food products in the event of a breakage. Fluorescent light in pantry does not have a shatterproof cover/sheath. • Cleaning items and hand sanitizer stored on the panty shelves with food. Relocate these items to a separate storage location away from food products.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A foodhandler was observed putting her finger inside her mouth and had to be told to perform hand hygiene prior to resuming food handling task(s); suggested to use a barrier ( gloves) or a utensil to avoid direct hand contact when dispensing pre-made sandwiches from the cooler unto the plate( i.e., use tongs for taking the sandwich out from the cooler instead of direct hand contact)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two types of sanitizer solutions are used in premises (RMC Envirocare chemical-Quaternary ammonia, and Sodium Hypochlorite liquid bleach/Chlorine) so Operator needs to have two kinds of test strips ( one to test for Quats and another to test for Chlorine concentration) onsite. The two chest type freezers ( Kenmore and Frigidaire) are required to have thermometers.
      • 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.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test papers (strips) are required to verify concentrations of prepared sanitizer solutions ( both Chlorine and Quaternary Ammonia are used in premises) One of the chest type freezers need a Thermometer
      • 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.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): please provide thermometers for the two chest type freezers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  7. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan must contain cleaning and Sanitizing chemicals (include target concentrations (critical limits) for sanitizing sol'ns)-the old undated plan only mentions pine cleaning solution and no mention of other cleaning/sanitizing chemicals; template will be sent via email to Theresa
  8. Monitoring

    2 infractions

    • 12 - Is the contact information the same?
      • Observation(s): Mark F. will be replaced by Theresa Lidster ( President of the Society)
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Al McDonald took FOODSAFE in Kamloops ( maybe 2012?) Operator needs to take FOODSAFE
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - 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

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): fluorescent light tubes in the kitchen need light covers
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  10. Monitoring

    0 infractions

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