barBurrito Restaurants - Kamloops

74A-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service

3 inspections

1. MonitoringApr 29, 2026

   6 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Food handler was observed assembling the burrito, then the worker moved to the frying area ( still wearing gloves), with gloved hand touched the button for the timer and touched the handles of the fryer basket, then resumed wrapping the burrito, then placed the burrito into the panini grill without removing the gloves and without washing hands in between
     • 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): chopped lettuce in the colander inside the Kelvinator cooler is not covered to preclude contamination ( items on the upper shelf may spill and contaminate the uncovered food) container of Tylenol pills must be stored in staff's dedicated storage space or medicine cabinet ( not on the dry goods shelf- EHO found the container of pain reliever pills on the shelf with Tajin seasoning and Cinnamon sugar)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Ants found on the floor ( eating the spilled corn beside the garbage bin in the front service area)
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • 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): Metal insert pans ( two different sizes) are being stacked while the surfaces are still wet ( surfaces were not allowed to air dry)-observed on the drain board beside sanitizing basin of 3-compt sink.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): See comment under F2.3 above ( stacking of wet insert pans must be stopped -pans must be allowed to air dry before stacking them on the storage shelf)
     • 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.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): still ongoing issue-NO FSP for CRUNCHY Chicken ( Feb 2025 version of the FSP is printed and maintained on site and shown to EHO)
2. MonitoringJun 17, 2025

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2 pre-cooked falafel and chunky chicken were observed being held at ambient temperatures in the kitchen; Other PHFs stored inside the coolers and hot holding table ( service area) were being maintained at safe cold (≤4°C )or hot (≥60°C) temperatures . Coolers checked were Tortilla fridge, cold table, Kelvinator Commercial #1 and #2
     • 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 practices observed at time of inspection were not following the Operations Manual directions for handling ( cooling down falafel and chunky chicken)
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 improper storage of scoop inside the bins for beans shelf for staff's personal effects ( bags/purses) is also used for take out food containers
     • 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): The test strip case is missing the colour comparator
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Staff was not aware of the Sanitation Plan for the premises or the schedule for cleaning and sanitizing of surfaces floor and countertops are filthy ( spilled food must be cleaned up immediately and surfaces must be washed and sanitized at regular intervals to prevent pest harbouring)
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A, B Front of the house countertop and backsplash area ( junction of wall to countertop) have spilled food/debris, appears un-clean and not maintained in a sanitized condition The floor in the front area and back kitchen area is in need of a thorough sweep and mop ( under and behind the prep table, beside the door way to the service area) F2.5K Take out food containers are not kept separated from staff's personal effects ( bags, etc)
     • 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.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • 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.
   • F3.5 Are the FOODSAFE training requirements being met?
     • 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. MonitoringNov 7, 2024

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Hot potentially hazardous foods had internal temperatures <60°C. Temperatures were ranging from 52°C-57°C. The dial on the steam table was too low and the food was cooked and transferred into the unit in <2 hours ago; therefore, not discarded at the time of inspection. CORRECTED DURING INSPECTION: • The dial on the unit was increased to ensure food is hot held at ≥60°C. Food must be reheated to 74°C prior to hot holding. Temperature records were well maintained by staff. Ensure staff of aware of the optimal temperature dial of the steam table to ensure food is not temperature abused.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F1.7 Are foods protected from contamination?
     • Observation(s): • The inserts of the prep cooler were open and exposed when not in active use. There is risk of contamination of food. CORRECTED DURING INSPECTION: • The individual insert lids were placed on the food items. Please ensure that either the prep table cover or individual insert lids are in place when food is not actively being prepared.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.