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TRU Culinary Arts Training Centre

805 TRU Way Kamloops BC V2C 5N3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TRU Culinary Arts Training Centre has been inspected 9 times by Interior Health Authority since November 25, 2015. The most recent inspection, on January 9, 2026, found no infractions.

7 of 9 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: Cleaning and sanitizing and Food temperature control.

The last 6 inspections in a row found no infractions. 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.

  • 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 23, 2018. 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 November 25, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 April 23, 2018. 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.

9 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

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The Diversey sanitizer dispensers at the sinks must be checked and calibrated by a technician to ensure the correct sanitizer concentration will be dispensed. At the time of inspection the sanitizer concentration was being dispensed at a concentration of less than 150 ppm (tested at 25° C), The sanitizer should be dispensed at a concentration of 200 ppm - 300 ppm. Correct by April 30, 2018.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The 4-drawer under-counter cooler (Delfield model) is not maintaining proper cold storage temperatures of 4° C or less. At the time of inspection food temperature and unit air temperature was recorded at 8° C. This unit was previously found to be out of compliance with regards to elevated temperatures. Maintaining proper temperatures has been ongoing issue with this unit. The cooler unit must be replaced to ensure that all potentially hazardous foods are maintained at a temperature of 4° C or less as per the Food Premises Regulation. This cooler must be replaced prior to the September 2018 session beginning. Until the cooler is replaced no potentially hazardous foods must be stored in the unit. b) The kitchen microwave has a severely cracked/broken cooking deck. This microwave must be replaced prior to the September 2018 session beginning. c) At the time of inspection a large number of the kitchen cooking sieves were identified as being damaged (broken wire mesh, risk of wire going into food) and must be discarded; these sieves were set a side and the chefs were instructed to discard.
      • F3.4B - 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Under counter reach-in cooler had ambient temperature of 17°C. Raw salmon was found stored in the reach-in cooler.
      • 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): Back wall in the dishwashing area is covered in plastic as a result of the water leak.

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