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Valleyview Secondary Cafeteria

1950 Valleyview Dr Kamloops BC V2C 4C2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Valleyview Secondary Cafeteria has been inspected 4 times by Interior Health Authority since June 23, 2022. The most recent inspection, on September 24, 2025, recorded 3 infractions.

2 of 4 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times on September 24, 2025. For example: 7 Are foods protected from contamination?

  • 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 September 24, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 29, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bulk items stored in blue Rubbermaid tote bins, which are not food-grade. All food must be stored in food-grade containers to protect it from contamination. Corrective Action: Use bins made of food-grade plastic or store bulk food items in their original packaging inside the blue Rubbermaid tote bins. Please email photo of new storage method once implemented.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, QUATS sanitizer concentration in the cloth storage bin was measured below the acceptable concentration of 200 ppm. Sanitizer must be maintained at 200-400 ppm to provide adequate sanitization of food contact surfaces. Corrected during inspection. Corrective Action: Ensure all utensils, pots and pans must be washed, rinsed and sanitized using the 2 sink dishwashing method including appropriate concentrations of sanitizing solution.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hood vent servicing was due on June 6 2025. Schedule a certified operator to service the hood vent as soon as possible. Servicing needs to be completed at least once per year. Please send proof of servicing via email once completed.
      • 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.
  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • (1) Absorbent material observed inside the hot holding unit and coolers. Rags stored below hot held (wrapped) burgers and staff lunch bags stored inside the cooler. These items can absorb moisture and grow bacteria, contaminating food/food contact surfaces. • (2) The fire suppression system was long overdue for a professional cleaning, as indicated on the decal. Grease build up is a fire hazard. Corrective Actions: • (1) CDI: The noted rag was removed. Staff were asked not to store fabric lunch bags inside the reach in cooler. Store personal items away from what is served to the public. Only use absorbent, durable, and easy to clean material. • (2) Schedule professional cleaning services of the fire suppression system.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

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