Arby's Restaurant

1785 Trans-Canada Hwy E Kamloops BC V2C 3Z6 · Restaurant - Food Service

12 inspections

1. MonitoringJan 5, 2026

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Reefer unit in the walk in fridge has mold growth on the fan cover. • Floor of the walk in cooler is rusted and the panels are lifting. This surface is no longer impervious to moisture or cleanable. • Damaged floor tiles in dry storage area. Corrective Actions: • Clean and sanitize all parts of the reefer unit. Add to regular sanitation activity to prevent future build up • Have the floor replaced, repaired, or refinished so that the final product is smooth, durable, impervious and easy to clean. • Repair the floor tiles to create a smooth, durable, impervious and easy to clean surface.
     • 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): Hood vent is overdue for service. Corrective Action: Schedule the hood vent service and provide an invoice once complete
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): REPEAT INFRACTIONS: • No food handler on site has current FoodSafe training. • Primary operator does not have current FoodSafe training. Corrective Action: • At least one staff member with current FoodSafe training must be present at all times. Have enough staff complete the training to ensure this requirement is met. Provide certificates once complete. • The primary operator must hold a valid FoodSafe certificate. Complete the training and provide of copy of the certificate once complete.
     • 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.
2. MonitoringJan 30, 2025

   2 infractions

   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • Staff personal items (e.g., bags and jackets) stored on the top rack inside the kitchen, above food contact surfaces. Corrective Action: • Remove and relocate staff personal items to either the staff room with lockers or to the bottom rack of the entrance shelf.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): • (1) No food handler on-site had FOODSAFE training. • (2) The FOODSAFE certificate of the primary operator was expired. Corrective Actions: • (1) At least 1 staff present in the establishment must have a valid FOODSAFE certificate. • (2) The primary operator must have a valid FOODSAFE certificate. Certificates expire after 5 years.
     • 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.
3. MonitoringJan 29, 2024

   0 infractions

4. MonitoringNov 1, 2022

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Items to complete prior to opening and/or opening dining area: -lights in back storage area. Former staff washroom and staff room was converted to a storage room but light switch is difficult to access. Have an electrician connect all lights for storage room to one switch near the door. -continue with deep cleaning esp. floors, floors by pop and in storage area, organize boxes and equipment in storage area etc -sanitizer bottles to be available on line for staff to sanitize food prep area -place tile or rubber coving at floor /wall joint by hand sink as discussed so debris doesn't accumulate in spaces
5. MonitoringMar 1, 2022

   5 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): More sanitizer bottles/sanitizer buckets to be placed in food areas for staff to use. Food contact areas should be routinely sanitized throughout the day.
     • F2.3C Clean in place warewashing procedures 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): Remove all cardboard from shelving in the front to provide a surface that is smooth, non absorbent and easily cleanable Clean and sanitize all surfaces and discard items not needed .****** This is an outstanding infraction from Jan 2020 inspection -Walk in cooler has mold/mildew growth on condenser fan as well as styrofoam type material that has been placed on the walls. All surfaces must be impervious and cleanable which this is not. -Walk in cooler is dark and needs improved lighting -Sanitation around sinks/grease trap to be improved as well as other hard to reach areas. -Organization needs improving in back store area -Kitchen to receive lighting upgrade in renovation as well as changing ceiling tiles. -Floor in walk in cooler will receive replacement in upcoming renovation -Unused and equipment not needed for the operation to be removed to improve storage space -Front prep area-cleaning rags to be stored in a sanitary manner. Rags were found to be laying on food surface and re used multiple times which could lead to contamination
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Front prep area has been blocked off from the designated hand sink and should be addressed in the renovation. Staff has been using dishwashing sink because of this which is not encouraged. Designated hand sink required that is accessible at all times
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): Dining room is being renovated currently and closed to diners. Kitchen prep area was taped off as drive thru service is still available. The Food premise Regulation requires all renovations or changes to a food premise be approved by a health official prior to commencing. While I do not have specific issues with the changes to the dining room/public washrooms as they currently are, the owner stated there are plans to renovate the food preparation/kitchen area as well. Prior to starting the plans and specifications must be submitted to Interior health for review and approval as there may be updating to meet current standards required. These plans should also be forwarded to the City of Kamloops building department for review if necessary.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): There were no Food safe certified staff on duty at time of inspection
     • 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. MonitoringJan 22, 2020

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Remove all cardboard from shelving in the front to provide a surface that is smooth, non absorbent and easily cleanable Clean and sanitize all surfaces and discard items not needed .
7. MonitoringApr 18, 2018

   0 infractions

8. MonitoringDec 20, 2016

   0 infractions

9. MonitoringOct 13, 2015

   3 infractions

   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Operator to organize chemicals/sanitizers. Have all sanitizers you wish staff to use on food contact areas labelled and available for that use. Quat sanitizer in bottle at the front was found to be the required 200 ppm
     • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Many lights not working in the back area. Lights covers missing. Ceiling tile missing in the food preparation area
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Corporate plan temperature monitoring sheets are not being completed by staff. Temperature monitoring must be done in the frequency indicated in the food plan
     • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
10. MonitoringNov 14, 2014

    0 infractions

11. MonitoringMar 11, 2014

    0 infractions

12. MonitoringMay 29, 2013

    0 infractions