Skip to content
Loading map…

Westsyde Secondary School Cafeteria

855 Bebek Rd Kamloops BC V2B 6P1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Westsyde Secondary School Cafeteria has been inspected 12 times by Interior Health Authority since February 25, 2013. The most recent inspection, on June 9, 2025, recorded 1 infraction.

3 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on June 9, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on May 10, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on November 29, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on May 10, 2023. For example: 7 Are foods protected from 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 3 times across 2 separate inspections, most recently on October 24, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): pre- assembled and pre-packaged wraps ( salad with chicken) being kept on the S/S table immediately before and during the break period needs to be labelled with date and sell by ( or discard by) time; Cook verbally indicated that the PHFs on display on the table were taken out of temp control shortly before 10:50 am ( and not breaching the two hours Danger Zone rule for ambient storage of PHFs) All other temperature control units for cold storage of Potentially Hazardous Foods were observed maintaining foods at safe cold temperatures. Hot holding in the oven ( for packaged breakfast wraps and burgers ( chicken and beef) was also checked ( internal temperatures were 58-62°C- operator to ensure wrapped food items are in contact with the metal rack of the oven to keep temperatures ≥60°C). Crock pots were not being used ( for hot holding) at time of inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  2. Monitoring

    0 infractions

  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): Observed concentration of Chlorine in the sanitizing basin ( 3rd compartment) was 10-50 ppm ( CDI/corrected during inspection- old solution was discarded and sink was re-filled with newly prepared sanitizing solution; 2nd test showed Chlorine at 100-200 ppm).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Oven ( set to 195°F) is being used for hot holding of cooked hamburgers ( chicken or beef)- internal temp of a foil wrapped burger was checked and observed temperature was 55°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Lack of hand hygiene observed in three instances: First when gloves were changed ( washing of hands with soap and water was not performed prior to donning a new pair of gloves; Secondly, contaminated gloved hands were used for handling scoops for the chicken which are kept in contact with the food); and finally , after a cash transaction with gloved hands, handling of cookies were done without hand washing and glove change prior to handling ready-to-eat food and serving to customer.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Please read the comments above under F1.5 Food handlers' hands are food contact surfaces and therefore must be washed as often as necessary to prevent food contamination. For dispensing foods kept in the cooler ( eg, cooked chopped chicken and bacon), it is best practice to keep the scoops out of the food container so that the handle of the scoop is not in direct contact with the food ( handling of the scoop with contaminated hands/gloves subsequently transfers the contaminant to the food, and thereby rendering the food unsafe)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Probe thermometer onsite- probe thermometer must be used to verify that Critical Limits are being achieved ( during cooking/re-heating and/or cooling down hot previously cooked foods)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  6. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): EHO observed Lisa pick something up from floor (ice cube) with gloved hands, rinsed gloved hands in sink, and then proceeded to prepare cold drink for student customer-Operator needs to reinforce the message of proper handwashing steps to break transmission cycle and proper glove usage ( in house handwashing audits are recommended).
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): freezer thermometer ( Woods unit) is malfunctioning- pls. replace with new thermometer No chlorine test strips on site
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B please replace towels with a cleanable drip tray underneath the dish drying rack ( one that is impervious to moisture- i.e., constructed of cleanable rigid plastic or stainless steel) and position it so it is sloped to drain ( i.e., elevated on one end).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Noted a number of QUICHE is stored on the countertop at ambient temperature ( offered during the break @10:10) Reminder given to Linda: if using Time as Public Health control, PHF's must be labelled with two hour holding time and once the two hours have elapsed, leftover food must be discarded.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Maytag Performa freezer@10°F, maytag Performa cooler@40-41°F ( Linda adjusted the unit to create a cooler air temp) Woods fridge@3-4°C; Woods Chest Freezer 0-2°F Woods Chest freezer and Maytag Performa ( fridge and freezer) need THERMOMETERS
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
  8. Monitoring

    5 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handler (1 out of two) is not using hair restraint
      • F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A pan of raw chicken breasts is being stored directly on top of Dairyland chocolate milk products inside Maytag cooler. Raw meats or other foods of animal origin must be stored at the bottom shelf of the cooler to prevent cross-contamination of ready-to-eat foods or surfaces.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator must ensure the Plan is kept in the Kitchen. Please take picture of Food Safety plan in the cafeteria kitchen; Temperature logs are not being used by the Operator
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please take picture of sanitation plan in cafeteria kitchen
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): PARKAY baking margarine contains 25% Trans fat (2/8g), Duncan Hines devil's food chocolate cake mix (0.4/4g )contains 10% Trans fat
      • F3.9A - 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.
      • F3.9B - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
      • F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  9. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Linda will be restraining her hair; Handwashing step will be added to break cycle of transmission in between two food processing steps ( after cracking shell eggs or before breakfast ham 'n egger sandwich assembly)
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): template was provided to operator
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Sunfrie canola oil 0gtrans , Imperial soft spreadable margarine 0.1/6 g; Imperial hard/baking margarine 0.1/8g, Hidden Valley Ranch dressing 0/7g; NoName white deluxe cake mix 0.2/2.5g ( 8% TRANS FAT); Club Pack chicken nuggets 0.1/18g
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Raw meat found above ready-to eat food (chocolate milk). The meat was placed in a deep dish, however good practice is to keep the raw meat on the lower shelf to avoid potential cross-contamination. Chicken caesar wraps were kept on the counter.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The facility needs to have proper exhaust above the stoves to be able to remove grease laden vapours out of the facility.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website