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Aberdeen Town Pantry & Triple O's

1520 Hugh Allan Dr Kamloops BC V1S 1Y2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Aberdeen Town Pantry & Triple O's has been inspected 10 times by Interior Health Authority since November 24, 2014. The most recent inspection, on October 7, 2025, recorded 2 infractions.

4 of 10 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, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on February 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on October 7, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 14, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on March 14, 2017. 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Infraction Resolved: Wall above the ware wash sink had been repainted and is not smooth, durable and easy to clean. Infraction Resolved: Calking has been redone and cleaned. Outstanding Infraction: Shelving above the ware wash sink is delaminating and exposing some underlying particle board. All surfaces must be smooth, durable, non-absorbent and easily cleanable. • Replace or repair the shelving that has worn out and is delaminating.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom liquid soap dispenser was empty. Corrected during inspection.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Do not store scoop directly in cheese curds, this can allow for contamination. Resolved at the time of inspection. • Remove food stained paper from the inserts containing the bottled sauces. Resolved at the time of inspection. Note: some bottles of sauces did not have time/date stamps - this was also resolved at the time of inspection.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Paint chipping at shelving above the ware wash sink (wall). Surfaces must be smooth, easy to clean and impervious to moisture. Repaint/refinish this area with light coloured water resistant surface. • Some shelving surfaces are un-laminating above the sink, please repair/refinish shelving that has worn/come apart. • Some of the caulking at the 3 compartment sink was dirty/black, please re-caulk.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The kitchen area and walk-in coolers were observed with grease covered floors. Spilled grease on the floor is a slipping hazard and serves as a pest attractant. The premises must be maintained in a clean and sanitary condition. The grease must be cleaned off the floors.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Fry baskets (not covered) stored directly below air coolant pipes in the walk in cooler. In the event of a breakage or leak from these lines, this could contaminate the french fries stored uncovered in the baskets. Staff moved the fry baskets to the other side of the cooler, not directly under the pipes. Note: some minor food/debris noted behind/under flat top grills and behind deep fryer. Advised items are swept on routine/as needed basis.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) ensure back room gets a thorough cleaning in the hard to reach areas. Please ensure cleaning is performed by date noted above.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): All coolers < 4 deg C. No concerns with the freezer temperatures. Accurate thermometers provided to monitor. Logs show compliance with CCPs/acceptable temperatures. Items thawed in walk in cooler.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Ensure that raw beef is stored covered and/or on trays when thawing. Raw beef thawing in opened packet directly on wire rack shelving, this has the potential to contaminate food items below. Discussed and resolved at the time of inspection. Overall, food items are stored in a manner that prevents contamination. Food items dated/FIFO. Chemicals/cleaners are stored separate from food items and in labelled bottles to identify contents. Raw items are stored on lower/separate shelves from ready to eat items. Food items such lettuce, tomatoes (for burgers) are stored at room temperature in small quantities with time dots/labels to ensure they are not stored out > 2hrs. Instructions on food storage/holding times/FIFO posted on the walk in cooler for staff reference.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Cleaning/housekeeping in the hard to reach areas (behind equipment in kitchen area, back storage area behind/under shelving and equipment). Please have staff clean and I will follow up next week.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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