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Atlas

1555 Versatile Dr Kamloops BC V1S 1W7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Atlas has been inspected 10 times by Interior Health Authority since September 11, 2015. The most recent inspection, on November 26, 2025, recorded 1 infraction.

3 of 10 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.

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 7 times across 7 separate inspections, most recently on November 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 19, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 January 24, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 19, 2018. For example: 1 Does the facility have proper monitoring supplies?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Mild debris/items noted under front grill area - some tongs/bowls (?) please clean and remove. Corrected during inspection. • Reminder: wiping cloths when not in use - to be kept in the sanitizer buckets
      • 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.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Baked Alaska in walk in freezer to be stored on shelf with cover overtop (currently wire shelving which could allow for contaminants to drop from above). Corrected at the time of inspection. Please ensure topping is cleaned off wire shelving (if not already).
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    0 infractions

  4. 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] Observed the covers for the prep table cooler placed in space between cooler and placed on the floor directly. This poses a serious risk of cross contamination • [2] The drywall where the ice scoop holder is placed in had become worn out and pieces of paint or drywall could cross contaminate the ice scoops as it was resting on this surface. This surface is not smooth, durable, easy to clean or impervious to water. Corrected During Inspection (CDI): • [1] This was cover was cleaned and sanitized immediately as instructed by EHO. This was than placed on the shelving with other pots and dishware. This was satisfactory as it was now >6inches off the ground and was now stored in area where risk of contamination is low. • [2] Operator has placed the clean ice scoop into a food grade container until the wall can be repaired or meet requirements.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  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): • Wiping cloths were observed stored on food contact surfaces between uses. Ensure the cloths are stored in a sanitary manner, e.g. in sanitizer solution between use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) switch out the 2-chain quat test strips for the QT-40s.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) ensure staff do not store the knives between the line cooler and the hand sink. Discussed with staff - RESOLVED at the time of inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Cooling logs as needed. 2) Audit cooking logs should be taken for PHFs, for example probe and record the temperature for random items during the evening - Probe 1 duck breast and record, probe and record 1 pork chop (examples).
  9. Monitoring

    3 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A few uncovered items in prep cooler from weekend service were removed. In general, food is stored in a manner that prevents contamination, labelled/dated FIFO. Chemicals stored separate. Chemicals/cleaners in labelled containers to identify contents.
      • 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) Refinish or replace scored line prep cutting boards. If items are special ordered, and there is a delay, please advise and I will adjust the resolution date.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation logs should be kept for the dishwasher as a minimum 1x daily.
  10. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 2x sanitizer bottles unlabeled at time of inspection. Provide labels today for the bottles identifying the contents. Resolved during inspection.

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