Skip to content
Loading map…

Army Navy Air Force Veterans In Canada Unit 290

9-177 Tranquille Rd Kamloops BC V2B 3E8 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Contact details, hours and reviews from Google Maps

Inspection summary

Army Navy Air Force Veterans In Canada Unit 290 has been inspected 12 times by Interior Health Authority since November 20, 2013. The most recent inspection, on January 13, 2026, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on January 13, 2026. 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 4 times across 4 separate inspections, most recently on November 2, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 16, 2018. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 16, 2015. For example: 3 - Are animals excluded from the premises?

  • 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 once on January 8, 2024. For example: 5 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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The smaller ice machine nearest the till has evidence of mold growth on the inside wall and ice scoop. Operator turned the machine off so it could be drained an cleaned. Corrective Action: Drain, clean, and sanitize the interior of the machine and the ice scoop. Ensure regular cleaning of the ice machine is part of the sanitation plan.
      • 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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • (1) Expired sanitizer test strips. • (2) The digital thermometer in the cooler was not providing an accurate reading. Corrective Actions: • (1) Purchase new test strips to monitor the concentration of the sanitizer (e.g., either QUAT surface sanitizer @200 ppm or chlorine @100 ppm). • (2) Purchase and use accurate cooler thermometers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator, Marilyn Marsh's FS Ref. certificate expired in Sept 2023. Norma Knutsvik's FS Ref. is valid until Feb 25, 2024.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A The handle for the ice scoop is in direct contact with the ice cubes contained in the bucket ( ice for consumption)-CDI- Ice scoop is transferred to a washable container beside the ice bucket
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B Refrigeration equipment must be equipped with accurate reading thermometers ( Continental cooler #1 and Continental cooler #2 are required 1 thermometer each)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D Spray bottle that is used for spray wiping /sanitizing food contact surfaces ( clean- in- place methods) was tested with test strips to measure concentrations ( both tests yielded zero ppm results ( Quat ammonia and Chlorine test strips were used) CDI- Marilyn prepared a fresh sanitizing solution ( Active Ingredient of chemical being used: Chlorine; a second round of test resulted in 200 ppm Chlorine on test paper); Moyer Diebel high temp DW machine was checked ( observed dish level water temp during second run was 76°C)
      • 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): F2.5K Washed glassware must be stored on drying racks to prevent mould growth and to facilitate drying of interior surfaces ( they are inverted and sitting on top of an absorbent terry cloth towel which doesn't allow air circulation and may re-contaminate the glassware)
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): see comment under F2.5K
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): soap /detergent is being mixed into the bucket with bleach and water- EHO had to remind Operator that the following steps must be taken in the following sequence: Step 1 WASH to remove dirt, Step 2 RINSE to remove residue of soap, Step 3 SANITIZE with sanitizing sol'n ( sodium hypochlorite or bleach in water with200 ppm Chlorine). Operator must make sure soap and water solution ( step 1) is kept in a separate bucket and not mixed with sanitizing solution ( step 3).
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Mitchell's beef weiners have no documentation, Dempsters hot dog buns (0/2.5g); French's mustard, Heinz Ketchup, Relish -all are kept in original packaging ( bottles) with Ingredients list and/or Nut Facts tables
      • F3.5A 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.
  8. 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): bartender has unrestrained long hair; she tied it up @time of Inspection
      • F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 2 bottles ( prepared sanitizer sol'ns in trigger spray bottles) were checked and one was observed not containing adequate concentration of Quaternary ammonia-sol'n was discarded and a fresh solution was prepared
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): hotdog ( using Glenray rotisserie) has been added to menu; Operator will be submitting food safety plan soon ( Writing a Food Safety plan handout provided to Marilyn).
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Sysco NH marg 0.5/80g, Imperial 0.1/7g, Pure olive oil ( No Name) 0/9g Classic Sysco No Trans fat oil ( deep frying oil); McCain's mozza sticks 1.1% Tfat, Farmers Market Pecan 0.1/19g; Pillsbury pie crust 0.1/6g Chicken wings doesn't have the label ( box was discarded and no longer kept in the premises)
  11. Monitoring

    3 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • 1 Observation, Low Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
      • 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 14.3 - Are animals excluded from the premises?
      • Observation(s): white cat, Casper was observed in bar area floor space-operator must ensure animals are excluded from premises ( including Casper the cat)
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): foods being stored directly on the floor-onions in net bags, potatoes in a cardboard box
      • 2 Observations, Low Severity of Consequences : Food must be protected from contamination in storage areas.
      • 2 Observations, Low Severity of Consequences : Food must be protected from contamination in the receiving areas.
      • 2 Observations, Low Severity of Consequences : Food must be protected from contamination in serving areas.
      • 2 Observations, Low Severity of Consequences : Food must be protected from contamination in prep areas.
  12. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website