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TRU Students Union Coffeehouse

900 McGill Rd Kamloops BC V2C 5N3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TRU Students Union Coffeehouse has been inspected 12 times by Interior Health Authority since February 5, 2013. The most recent inspection, on September 18, 2025, recorded 4 infractions.

5 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 September 18, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2014. For example: 2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?

  • 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 once on February 26, 2014. For example: 3 - Are foods protected from contamination and/or cross 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 6 times across 3 separate inspections, most recently on September 18, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on September 18, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

12 inspections

  1. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. INFRACTION NOT RESOLVED: At the time of inspection the sanitizer in spray bottle was at full concentrated strength. The chemical sanitizer on site must be diluted with water as per the label directions. Post mixing instructions in the facility instructing staff how to properly mix the sanitizer in the spray bottle. 2. NOTE: Add correct dilution process to sanitation plan and instruct staff on how to prepare spray bottles for use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): NEW INFRACTION: Operating permit must be posted in a prominent location in the facility.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. NOTE: Staff must maintain a daily temperature log of all cooler temperatures, hot holding temperatures, spray sanitizer concentration and the dishwasher final rinse temperature. A log sheet is provided with this report. 2. NOTE: Provide staff with the required sanitizer test strips to test the sanitizer solution (must be 200 ppm - 400 ppm), and a probe thermometer for testing food temperatures in coolers and hot holding units. 3. NOTE: All of the above must be posted in the facility as written procedure for staff to reference and follow.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Neither employee on shift had FoodSafe or equivalent training. Ensure at least one employee has FoodSafe training at all times.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): CORRECTED DURING INSPECTION: Food safety information/Food Safety Plan were not on site at time of inspection. A food safety poster was left with staff at time of inspection, the poster must be posted in the facility for staff reference/review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. NEW INFRACTION: At the time of inspection the sanitizer in spray bottle was at full concentrated strength. The chemical sanitizer on site must be diluted with water as per the label directions. Post mixing instructions in the facility instructing staff how to properly mix the sanitizer in the spray bottle. 2. NOTE: Staff must maintain a daily temperature log of all cooler temperatures, hot holding temperatures, spray sanitizer concentration and the dishwasher final rinse temperature. A log sheet is provided with this report. 3. NOTE: Provide staff with the required sanitizer test strips to test the sanitizer solution (must be 200 ppm - 400 ppm), and a probe thermometer for testing food temperatures in coolers and hot holding units. 4. NOTE: All of the above must be posted in the facility as written procedure for staff to reference and follow.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW: The dishwasher requires a supply of detergent. Currently there are two bottles of drying agent connected to the washer; one bottle should be detergent.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The final rinse temperature of the dishwasher was 157° F (69° C) at the time of inspection. the final rinse temperature must reach a minimum of 180° F (82° C) on the dishwasher gauge. Repair or adjust the dishwasher so that the required final rinse temperature is reached for proper sanitizing. • Staff have been recording the final rinse temperatures consistently below the required 180° F (e.g. records show 147° F to 159° F). when proper temperature is not reached staff must take corrective action (e.g. advise management).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • NOTE: The "sealing surface" on the door of the top microwave is cracked. This crack may pose a safety concern while using the microwave oven. This microwave should be repaired/replaced before continued use; place a "do not use" sign on the microwave until it has been checked or repaired by a qualified technician.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • A food safety plan must be present on site, showing the proper temperatures etc. that must be maintained for coolers.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • A sanitation plan must be on site indicating proper sanitation procedures (e.g. proper final rinse temperature, sanitizer concentrations).
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection neither staff member on shift was FoodSafe certified; also, a file check of the FoodSafe registry shows that the the FoodSafe certification for the primary operator expired July 29, 2018. FoodSafe certificates expire every 5 years. A FoodSafe certified staff person must be on sited during operating hours. information regarding FoodSafe course can be found at FoodSafe.ca
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. 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): a) Facility is using a multi-surface disinfectant (Mr. Clean) that requires a 10 minute contact time before being wiped off. Facility should use a 200 ppm bleach solution or a 200 ppm quats solution suitable for food surfaces that can be removed right away from surface. b) All chemical spray bottles must be properly labelled so staff can properly identify; at time of inspection staff could not identify bottle contents.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): Unlabeled bottle of sanitizer provided in a kraft squirt bottle. Unlabeled sanitizer in food bottle has the potential for accidental cross contamination. Bottle removed from service during inspection.
      • 1 Observation, High Severity of Consequences : Chemicals, cleaners and other agents must be stored in non-food containers and clearly labeled to identify the contents.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Sanitizer in "kraft" squirt bottle unlabeled. Removed during inspection. resolved.
  12. Monitoring

    0 infractions

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