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Bailey's Pub

1050 8th St Kamloops BC V2B 2X8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bailey's Pub has been inspected 11 times by Interior Health Authority since September 19, 2018. The most recent inspection, on July 23, 2026, recorded 4 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 13 times across 8 separate inspections, most recently on July 23, 2026. For example: 7 Are foods protected from contamination?

  • 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 10 times across 7 separate inspections, most recently on January 26, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on July 21, 2025. 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 3 times across 3 separate inspections, most recently on July 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 21, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

11 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): belt around the OUTdoor freezer ( where the padlock is attached) must be tightened to ensure the door cannot be opened; small slices of ched. cheese ( in plastic to go cups) were placed in the container of prefried bacon in the top compartment of the prep cooler (CDI)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): chlorine test strips are onsite and being used to monitor glasswasher and kitchen sanitizing procedures; however, there is no test strip for the Quat ammonia disinfectant/sanitizer for the dining room tables (RMC Envirocare Neutral Disinfectant)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A and B door handle is broken on the outdoor freezer ( bread freezer #8 upright freezer); Fry cutting equipment has residual debris on the surfaces; operator must ensure this pc of equipment is added to the Sanitation Plan and that the Supervisor monitors the completion of the cleaning and sanitizing task for this equipment ( which needs to be scheduled after every use)- cleaned and sanitized at the time of Inspection (CDI) interior side of the Viking chest freezer ( in storage room at the end of the corridor) is broken and insulation is exposed ( Manager sealed the opening/broken seam with D.tape)
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is incomplete as Fries potato cutter ( wall mounted) is not listed on the Kitchen General cleaning schedule
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A&B Improper cooling procedures observed in the premises: tall plastic buckets ( with product height exceeding 4 inches) were being used to cool down beef and barley soup and beef broth. ( workers were not using an ice bath or ice wand, buckets were on top of S/S table at ambient temps)-containers being used for cooling down are not labelled; Cooling down logs and probe thermometers and timers/alarms were not kept beside the products being cooled down to show active tracking of Critical Limits.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): lift pump and chamber ( for the hand wash basin drain pipe) was overflowing and creating a flood of wastewater on the floor ( in the vicinity /underneath the hand sink in the kitchen)
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff were not trained and not following the food safety plan requirements
  3. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2 a container of raw table eggs was observed in the kitchen ( shelf above the cooler)-said container is not marked or labeled with USE BY time
      • 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.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3 a tray of newly cooked ( baked) chicken breasts was observed sitting at ambient temp to cool without a label to demonstrate active tracking of time ( when food is taken out of temp control)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5 bartender was observed washing hands by dipping hands in a bucket of stagnant wash water ( dish detergent and water sol'n) instead of following the six steps for hand hygiene as per Wash Your Hands! sign/poster and using the dedicated hand wash station
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7flies observed in premises ; see comment under F2.5 bottle of supplement (B12)was found sitting in food prep area ( instead of staff's personal effects locker or designated area)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2 Flies observed in premises EHO observed back door was kept ajar and the flexible net has a significant gap allowing flies to gain entry into indoor env't.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Bar glasswasher dispenses 0 ppm sanitizer (during rinse cycle)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4 a bag of pre-frozen sausages was observed sitting on top of oven to defrost freezers keep frozen PHFs at adequate freezer temps (≤-18°C)
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 professional servicing for exhaust hood is overdue ( since Apr 2025) exposed part of the canopy ( outside of the grease filters) was observed as being coated with dust, which could fall unto and contaminate ready-to-eat food in kitchen
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4 SANITATION PLAN was not being followed- Operator must train staff on operational procedures to ensure Sanitation Plan is adhered to ( e.g., handwashing ( how and when) and checks for sanitizer concentrations at start of operational day as part of PRE-opening checklist)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): cooked white rice placed on top of the Vollrath HH unit was observed having an internal temp of 58°C; au jus, gravy, and soup inside the Vollrath unit are maintained at temps ≥60°C/≥140°F; PHFs stored inside the cooler units ( walk in cooler, line coolers #2and #3, and the coffee cream and sliced citrus for the bar walk in cooler) were being maintained at safe cold temperatures (≤4°C/≤40°F)
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): the cord( with padlock) for the Frigidaire freezer ( outdoor freezer) was cut by a vandal allowing access to the food stored in the freezer
      • 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): line cooler and the freezers did not have thermometers
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): observed internal temp of food kept in the WI cooler ( Kim stated that the cooler is being repaired today).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Outdoor freezer ( uprright unit by the back door) must be padlocked to secure the unit
      • 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): Two types of chemicals are used for sanitizing in establishment: chlorine based and Quaternary ammonia ( EnviroCare Disin.) Quat test strips onsite are expired ( since 2017) so Operator must procure new ones.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Chemicals in spray bottles ( ready-to-use) must be labelled as "cleaner" or "sanitizer"
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Blanched F. Fries in a bucket being stored at ambient temperatures in kitchen ( beside deep fryer)-Operator must meet the Requirements/conditions stated on the document, Guidelines for Using Time as a Public Health Control at Ambient Temperatures and submit for approval a food safety plan that addresses using time controls to maintain safety. RAETONE line cooler in the kitchen was malfunctioning- PHFs stored in the unit were measured for internal temps ( macaroni, portioned/bagged, sliced, r. chicken-6-7°C)
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No probe thermometer in premises No cooler thermometer for Raetone unit, no freezer thermometers (x3 in kitchen)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Staff's coat is allowed to make contact with food contact surface of meat slicer ( CDI)
      • 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): Cardboard boxes are being used inside the Frigidaire freezer to contain portioned/bagged frozen foods
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): See comment under F1.2 above ( Blanched French Fries ( stored at ambient temperatures) must have an approved detailed Food Safety Plan as per the BC CDC Document/ Guidelines, Using Time as a Public Health Control at Ambient Temperatures.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Owner's FS 1 Cert. has expired in April and is no longer valid
      • 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.
  7. 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): Hand hygiene observation made at the bar ( Bartender was using re-usable terry cloth towel to dry hands and not single-use towels)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): low temp mech dishwashing machine was not dispensing adequate concentration of chlorine ( sodium hypochlorite) sanitizer during the rinse cycle ( observed concentration when tested with test strip was 25 ppm chlorine)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  8. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cook (female) was not using appropriate equipment for cooling down hot soup- plastic bucket with product depth of >2 inches
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Male cook removed his ball cap, scratched side of his head and did not wash hands immediately after ( EHO had to remind him of need to wash hands)
      • 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): Staff's personal effects ( backpacks and coat) are positioned immediately above food slicer ( food slicer doesn't have protective cover)-bottom of coat( hung on a hook) was observed to be in direct contact with food contact surface of slicer
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Three freezer units were checked; Frigidaire upright freezer was maintaining food at-11°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Side wall ( wall-to-floor junction) by the corner of Hand wash sink has damaged FRP and needs repair, floor tile in front of deep fryer is broken and is no longer cleanable. F2.5K: see comments under F1.7 above ( it is suggested that lockers be provided by employer so staff's personal effects don't contaminate food/food equipment in back room
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff must be trained on the use and dilution instructions for sanitizing chemicals ( bucket for storing wiping towels contained bleach, detergent, and water). Sodium hypocholorite/bleach must only be diluted in water and not mixed with soap/detergent.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat ammonia test strips are not onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  10. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): cooling log shows temperatures that indicate deviation from the acceptable critical limits of 20 °C (first 2 hrs of cooling period ) and 4°C ( end of 6 hrs cooling period)- Operator must re-train staff on use of cooling log, including which scale to use ( Centigrade and not Fahrenheit). EHO requests to see updated cooling log.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  11. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): food contact surfaces that are washed/sanitized in DW machine and bar glasswasher are sanitized with chemicals with inadequate concentration ( chlorine concentration as dispensed thru ES2000 dishwasher was observed to be <10 ppm; Bar glasswasher was dispensing <25 ppm Chlorine)
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): see comments under F1.7 above
      • F2.3A Mechanical dishwasher/glasswasher 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): Sanitizing sol'n contained in a trigger spray bottle labelled "sanitizer" in the kitchen was tested and concentration of Quat ammonia was observed to be <200 ppm
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): template ( Handout-Writing a Food Safety Plan) provided to kitchen supervisor at time of Inspection
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.

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