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The Salvation Army Kamloops Church and Resource Centre

344 Poplar St Kamloops BC V2B 4B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Salvation Army Kamloops Church and Resource Centre has been inspected 9 times by Interior Health Authority since November 26, 2013. The most recent inspection, on August 19, 2026, recorded 2 infractions.

4 of 9 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: 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.

  • 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 4 times across 4 separate inspections, most recently on August 19, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on June 24, 2025. For example: 4 Are written sanitation procedures (Sanitation 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 4 times across 4 separate inspections, most recently on August 19, 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.

9 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Not all fridges/freezers have independent thermometers. No thermometer available to monitor temperature of final rinse in high temp dishwasher. Corrective Action: Acquire thermometers for each unit, and a waterproof max registering thermometer for monitoring the temperature of the dishwasher final rinse.
      • 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): High temp dishwasher did not reach 71°C at plate after several cycles. Dishwasher is used infrequently. Corrective Action: Have the dishwasher serviced so that the final rinse cycle reaches 71°C at plate/82°C at the manifold. Until this is complete, all dishes washed in the dishwasher must then be sanitized in a solution of sanitizer of adequate concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips on site expired in 2021. Corrective Action: Acquire new Quat test strips for monitoring the concentration of sanitizing solution.
      • 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): QUAT sanitizer spray bottle @500 ppm concentration. At this concentration a potable water rinse step is required. Corrective Action: Dilute sanitizer to 200ppm and monitor concentration with test strips
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation log is not maintained Corrective Action: Record the concentration of prepared sanitizer solution, and the temperature of the final rinse cycle in the high temp dishwasher daily. Sanitation log template provided.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer test strips available at the time of inspection. Corrective Action: • Purchase QUAT sanitizer test strips to monitor the sanitizer concentration daily. Note: probe thermometer available to check the high-temp dishwasher.
      • 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): • QUAT sanitizer spray bottle @500 ppm concentration. The chemical was not diluted. CORRECTED DURING INSPECTION: • The chemical sanitizer was diluted to 200 ppm concentration. Instructions available for staff on how to properly dilute the QUAT sanitizer. Please use test strips to monitor. Note: The high-temperature mechanical dishwasher reached 72°C on the plate surface in the final rinse cycle.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No copy of the Sanitation Plan on site
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Sunfrie Canola oil, Becel soft margarine, Coffee mate coffee whitener 0g, Pumpkin pie ( Kirkland brand ) contains SHORTENING. Please get the Nutrition Facts Table for the product ( per serving) to calculate if it meets 5% restriction; Wild Roots Ancient grain and rice pancake & waffle mix 0g trans
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Zep mech. DW is malfunctioning ( dispenses less than 50 ppm Chlorine sanitizer in rinse solution) manual sanitizing will be done in the interim while machine is waiting to get repaired ( domestic strength bleach is available on site, please follow instructions provided on the poster to prepare 100 ppm chlorine bleach)
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
  9. Monitoring

    0 infractions

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