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Sweet Home

2-1380 Hillside Dr Kamloops BC V2E 2N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sweet Home has been inspected 10 times by Interior Health Authority since February 27, 2013. The most recent inspection, on November 17, 2025, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 4 times across 4 separate inspections, most recently on November 17, 2025. 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 3 times across 2 separate inspections, most recently on November 17, 2025. 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 December 4, 2023. 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 7 times across 4 separate inspections, most recently on December 4, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 July 4, 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.

10 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Mayonnaise not refrigerated (>4C). Discarded voluntarily by owner at the time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired bleach and Quats test strips. Provide non expired test strips, see F2.5 below regarding type of sanitizer and test strips.
      • 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): • Unlabeled and unidentified sanitizer or cleaner in bottle. Use bleach as sanitizer at 1oz/gallon until new sanitizer has been purchased provide photo of sanitizer and Health Officer can advise which test strips to buy. Label sanitizer correctly. • Note: Prep fridge does not work/used for dry good storage.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Final dish washer sanitizing rinse gauge was not working on dishwasher - please purchase a thermometer or colour changing strips to check final rinse temperature (must be at least 71C or 160F at the dish surface)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Bleach sanitizer test strips required for the 2 compartment sink to monitor the sanitizing concentration of the bleach.
      • 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): • Commercial dishwasher is currently not operational. Facility using 2 compartment sink to wash/rinse/sanitize. Advised that part has been ordered and waiting on the part and the service provider.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Microwave needs to be replaced - very worn inside. • Tidy kitchen in hard to reach areas.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Note: permit posted, however, operator advised that they have changed ownership company name (to be updated - Health Officer to email application to change ownership. Please fill out and return to Health Officer by date noted above.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs required for coolers, fridges and hot holding.
  4. 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 label the bottle of sanitizer - currently unlabelled.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  5. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Please update the food safety plan to include the menu items.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): 1) FOODSAFE expired. Please go to foodsafe.ca to register for the renewal course. Please ensure FOODSAFE is updated by October 18, 2018.
  6. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Do not store mayonnaise and ranch dressing at room temperature for > 2 hours. Items must be kept refrigerated when not in use. Operator corrected during inspection.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Provide a new cutting board - existing cutting board is scored and stained, it is hard to keep it clean and sanitary when worn down. 2) Cleaning to be done: inside both coolers/freezer to remove food/debris, clean inside the microwave and cooking equipment to remove food. Clean shelves/walls in hard to reach areas.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Written food handling procedures must be kept onsite - please provide a copy onsite by the date noted above. 2) Up to date temperature logs must be kept, did not appear that the logs have been kept for the past week or so. Keep up to date temperature logs showing the exact temperature as noted on the thermometers. I will check the logs next week.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Written cleaning and sanitizing procedures to be kept onsite - please provide a copy onsite by the date noted above.
  7. Monitoring

    3 infractions

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Ensure that the fridges are cleaned (food debris/stains have built up inside the fridge (the domestic stand up fridge) 2) Clean hard to reach areas.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) I have left templates for you to fill in the menu items in the appropriate sections, please fill out the sections of the food safety plan and I will review in 1 week when I follow up. I will also email a template booklet for online completion. 2) Ensure that up to date temperature logs are kept 1x daily for all coolers, freezers, dishwasher (Check that the final rinse on the gauge is showing > 82 deg C) and any hot holding (if applicable) I will check logs in 1 week when I follow up.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) I will email the updated sanitation plan for completion. Please complete the plan and I will review in 1 week when I follow up.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Thermometer required for hot items.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Thermometer required for hot holding of items. Logs should also be kept for any hot holding of soup items (>60degC)
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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