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TRU Catering Kitchen

805 TRU Way Kamloops BC V2C 0C8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TRU Catering Kitchen has been inspected 13 times by Interior Health Authority since March 18, 2013. The most recent inspection, on December 10, 2025, found no infractions.

11 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 9 inspections in a row found no infractions. 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.

  • 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 2 times on December 7, 2015. For example: 3 - Are proper cooling procedures followed?

  • 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 April 21, 2014. For example: 2 - Are there handwashing stations available?

  • 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 April 21, 2014. For example: 3 - Are wiping cloths maintained and stored in a sanitary manner?

  • 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 December 7, 2015. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): At the time of the inspection cooked rice was found cooling on the kitchen table. The rice was transferred into the nearby cooler.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ambient refrigeration temperature of all refrigeration units was within guideline. Ambient temperature in some of the older model walk-in freezers was between -10 and -12°C. Most of the units are on a central monitoring system. Refrigeration units are equipped with food grade thermometers as well. Periodically audit the thermometers for their accuracy. Frozen seafood was properly thawed under the stream of cold water.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Deeper cleaning needs to be done: behind the hot line/steam kettle, pop/juice storage floor, below dairy storage in the walk-in cooler area, vent hood (inform when scheduled cleaning is done), and above the main ice machine. Few paint jobs are scheduled with the facility maintenance as well.
  11. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): • Paper towel was absent from hand washing station • Clean paper towels are a mandatory component to proper handwashing for food handlers • A new roll of paper towel was put into dispense during inspection
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): • Containers of sanitizer used to wipe down food contact surfaces showed levels less than the required level • Insufficient chlorine will not provide effective sanitization of food contact surfaces to reduce load of microbes; this can lead to cross-contamination of foods [100 ppm for chlorine, 200 or as recommended by manufacturers for QUATS] • Containers of sanitizer must regularly be checked to ensure that the right concentration of sanitizer is present to allow for effective sanitization
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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