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Westsyde Care Annex

2980 Westsyde Rd Kamloops BC V2B 7E9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Westsyde Care Annex has been inspected 12 times by Interior Health Authority since February 1, 2013. The most recent inspection, on December 3, 2025, recorded 2 infractions.

2 of 12 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: Food temperature control, 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.

  • 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 5 times across 5 separate inspections, most recently on May 30, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 across 2 separate inspections, most recently on December 3, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 1, 2013. For example: Are food contact surfaces properly cleaned and sanitized?

  • 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 4 times across 4 separate inspections, most recently on November 25, 2024. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 August 12, 2022. For example: 6 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

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B A small section of the laminate on the countertop ( on top of the DW machine, 1 inch x 2 inches) has peeled off-particle board is now exposed ( not smooth, not impervious to moisture)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6-please read the comment under F2.5B
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Beaumark #2 freezer was keeping foods at -4°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  3. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): frozen leftover beef stew (multiple ziploc bags of product) stored in the GE freezer was not being maintained at -18°C or colder ( -15°C was the observed temp) all other freezers ( General freezer, Vitara, Beaumark) checked had temperatures of ≤-18°C/0°F
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): same comments as the Westsyde Care Residences inspection report ( please use the new template and update the info. on the San. Plan; add additional step for the washing and sanitizing of the knives)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Midea kitchen fridge was observed keeping PHFs at 48°F. ( temp logging/records show that the temp was consistently above 40°F since October 2nd 2023-but no Corrective Actions have been taken); other coolers checked: GE fridge #3, Beaumark#2 in the storage room.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator must ensure Corrective Actions stated on the Food Safety Plan ( food handling procedures) are understood and followed by staff. It appears staff needs to be trained on the use of food safety plan and the corrective actions that must be taken to prevent food safety health hazards in the premises. ( see comment under F1.2 above)
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  5. Monitoring

    2 infractions

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Alyssa will make a copy of the Sanitation Plan ( same one as Westsyde Care Residences) and keep the duplicate in the binder of the Annex office
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Alyssa V's FS R expired on July 18th
      • 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.
  6. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): EHO noted that the cooling log posted on the fridge had the ff information: Shepherd's pie had a temperature of 60°C after 2 hours cooling
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test papers onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): GE #1 cooler was observed keeping PHFs at temperatures greater than 4°C/40°F
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Colour chart for the Hydrion test strip is missing from the test kit-CDI /corrected during inspection
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Exhaust fan over the range is malfunctioning
      • 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.
  9. Monitoring

    2 infractions

    • 12 - Is the contact information the same?
      • Observation(s): remove Eva Bechtel's name from Linked contacts ( owner contact )
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): no name pepperoni mini pizza 0.1/6g no name canola oil 0g , puroliva olive oil 0g, no name non hydrogenated s margarine 0/7g, Krusteaz pancake mix 0/1.5 (per 1/3 cup), Betty crocker s moist french vanilla cake mix 0/1g; frozen waffles in the freezer have no documentation ( box with ings. list and Nut facts Table was discarded)
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Quats sanitizer was not at 200ppm. Corrected during inspection.

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