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Summit Childcare

1565 Summit Dr Kamloops BC V2E 1E9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Summit Childcare has been inspected 9 times by Interior Health Authority since January 20, 2015. The most recent inspection, on July 14, 2026, recorded 1 infraction.

4 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, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 16, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 January 14, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 14, 2016. For example: 12 - Is the contact information the same?

  • 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 once on January 14, 2016. For example: 14 - 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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cleaning under 2 compartment sink required. • Discard old cutting boards (ones that are stained/scored) and replace with new cutting boards. Provide photos of items on or before date noted.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Provide test strips for the quat sanitizer.
      • 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): 1) Unlabelled bottle of sanitizer (quats) labelled at the time of inspection. RESOLVED.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Please cover the hole in the refrigerator where the insulation is showing as fibres could contaminate food if they come loose.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Dishwasher needs repairing. Alternately, a new dishwasher can be provided, this dishwasher can be an NSF certified domestic as long as signage is provided on the unit noting that the cycle must not be interrupted. Facility must have a functioning dishwasher. EHO was advised that a quote was requested, EHO requires timeline for repair or replacement within 1 week. Facility is using the 3 compartment sink method for warewashing. Test strips provided. 2) Do not use the quats for sanitizing food contact surfaces (as it requires a potable rinse after), this includes counters and any sanitizing of kitchen equipment. You can use no rinse quats (DIN for food contact surfaces, can be 200ppm quat or 200-400 multiquat if specified, or bleach.) Do not share the same spray bottle with the daycare portion in the kitchen, use separate spray bottles. Discussed and resolved at the time of inspection.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): All coolers < 4 deg C at time of inspection. All coolers have accurate thermometers --> checked against EHO thermometer. Deep freeze and freezer at appropriate temperatures. 2 x freezer thermometers required to measure temperatures of the freezers. As per the refrigeration units, take the temperatures 1x daily. Temperatures should be maintained at -18 deg C or less (this is not a food safety but food quality concern).
    • 12 - Is the contact information the same?
      • Observation(s): Change operator contact - Heather McRae email: [email protected]
      • 12.1 - Updated contact information must be provided to the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Re-caulk the backsplash along the wall/counter in kitchen. 2) Cleaning of baseboards. Note: washroom is currently undergoing renovations to add another toilet. Wall to be finished once works completed.
  9. Monitoring

    0 infractions

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