Barside Lounge & Grill

1250 Halston Ave Kamloops BC V2B 7L3 · Restaurant - Food Service

15 inspections

1. MonitoringApr 14, 2026

   3 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): cook was observed drying/wiping hands with soiled wiping towel after washing hands ( instead of a single-service /paper towel)
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 please see comments under F2.5 A,B,K scoops for the dry goods bins (flour, panko, sugar) need to be stored outside the bin to prevent direct contact between the scoop and the product; change the scoops to the proper scoop ( the type with handle) instead of using cups ( for Panko and Sugar).
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5 A,B, K Utensils kept in bins underneath the Rational oven and under the SS prep table are not maintained in sanitized condition (debris + grease was found in the bins and in contact with washed, ready-to-use utensils)-suggested to Manager to increase the frequency of checks and washing/sanitizing of the bins for utensils ( maybe check and wash them every 2 or 3 days instead of once a week). F2.5G Please see the comment under F1.7 above ( scoops in flour, panko, sugar bins)
     • 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
2. MonitoringOct 1, 2025

   4 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): JT ( cook) consistently performs hand hygiene when required F1.5A a food handler (JC) was observed failing to perform hand hygiene when required ( he came from the dining room, grabbed a head of lettuce from the box in the walk in cooler and dispensed chicken salad ( using the lettuce as a bowl) before taking the food out into the servers area
     • 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): F1.7 A please read the comment under F1.5 above scoops for the pico de gallo and corn salsa must be changed to ones with handles ( disposable plastic cups/ to-go containers were being used to scoop out the product) In the dry storage room, opened bags of foods ( Tavolini spaghetti, Gordon Choice green lentils) are not stored inside bins with tight-fitting, pest-proof lids
     • 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): F2.2A please read comment under F1.7 ( dry storage room)
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A&D bar glasswasher was checked 2x ( both times the strip showed 0 ppm chlorine in solution dispensed during sanitizing rinse cycle), Tamara changed the bottle of sanitizer, EHO re-checked and test strip still showed 0 ppm chlorine in solution
     • 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.
3. MonitoringOct 2, 2024

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Two cambro insert containers observed being held at ambient temperatures (one with margarine, butter, dried parsley, dried garlic powder ( product int temp at60°F) and the other one with margarine by the concession window). Potentially hazardous foods taken out of temperature control must be labelled with a Two hour USE BY time ( and remainder at the end of two hours must be discarded to waste).; PHFs stored in coolers and hot holding equipment ( gravy) were being maintained at adequate temperatures.
     • 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): In the dry good storage room, opened bags of pasta ( (Tavolini linguine, Barilla macaroni) were observed- contents of bags or bags that have been un-sealed must be transferred to food grade bins with tight-fitting pest-proof lids. In the concession (salad) line cooler, contaminated utensils are stored in the food ( dirty end of tongs are kept in an insert of Arugula, single-use plastic cups are kept in the inserts of pico de gallo and corn salsa)
     • 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 strip ( for bar glasswasher) expired in June 2023; not all line coolers have thermometers
     • 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): ongoing non-compliance from Oct 2023 ( pls see comments under F1.7 above)
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Bar glasswasher was checked 3x ( chlorine test strip showed 0 ppm Chlorine) kitchen high temp dishwasher was checked ( after 1 run, rinse water temp ( dishlevel) was observed to be 74°C)
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): One of the hand wash stations along the cook line was observed having a malfunctioning foam/liquid soap dispenser ( not mounted on the wall and sensor was not working) Bar tenders' hand wash station is missing a soap dispenser
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7E Handwashing stations must remain accessible at all times.
4. MonitoringOct 3, 2023

   5 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A In the dry storage room, opened packages of foods ( cornstarch, dried pasta) must be placed in food grade bins with pest-proof, tight-fitting lids
     • 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): Danby Designer mini fridge ( for coffee cream) in servers' station has a broken thermometer
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): pls see comment under F1.7A
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): exhaust canopy is overdue for servicing ( ducts and grease filters)-TVS sticker states it was due Sept 11th.
     • 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): Writing a Sanitation Plan template handed to Jason Carey at time of Inspection
     • 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.
5. MonitoringMar 13, 2023

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No test strips on site for checking F-29 sanitizer ( Quat. ammonia)
     • 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): Moyer Diebel glasswasher was dispensing 0 ppm Chlorine during sanitizing 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): Two freezer units were checked ( walk in and True 2-dr unit). The True freezer keeps foods at 10°F (-12°C)
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7 Dedicated hand washing station in the bar was removed; the remaining sink is not supplied with paper towel and soap in dispensers ( CDI for paper towels )
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • 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): A change was made to the layout of the bar without plan approval - see comment under F2.7 above ( dedicated hand wash station was removed)
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
     • F3.2B Facility must be constructed to the specification of the approved plans.
6. MonitoringSep 9, 2022

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): honeydew melon ( stored on top of the line cooler, doublestacked) are stored at temps ≥4°C ( internal measures 58°F; CDI- product discarded); Five coolers along the cook line and the walk in cooler were checked
   • F1.7 Are foods protected from contamination?
     • Observation(s): In the bar, bartenders' personal effects are kept on the back counter ( Staff's personal effects must be kept in designated lockers in staff room and not in food prep or food storage areas)
     • 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): Single door True cooler ( "nacho" cooler) does not have a thermometer; Three-door True cooler (line cooler) doesn't have a thermometer
     • 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): Bar glasswasher dispensers sodium hypochlorite ( chlorine based) sanitizer in rinse cycle- test yielded a result of <50 ppm CHLORINE
     • 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): chopping boards attached to the True 3dr coolers are stained and must be re-planed and bleached to restore original whiteness of surface; wiping cloths must be soaking wet with Sanitizer or stored in a clean bucket of Sanitizing solution ( 200 ppm ) - re-usable towels ( soiled) kept on top of counters were bone-dry
     • 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): Hand wash station beside "nacho" single door True cooler has inadequate volume and pressure of supplied water
     • F2.7A Handwashing station must be supplied with hot and cold running water.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food Safety Plans are incomplete- EHO requests to see FSP for burger, mussels, schnitzel, chicken club
     • 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?
     • Observation(s): not onsite
     • 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.
   • F3.6 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.
7. MonitoringFeb 15, 2022

   6 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): no sanitizer test strips onsite ( F-29 Quat ammonia sanitizer and Chlorine for bar glasswasher) no thermometer for hot line cooler
     • 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.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Champion high temp dishwashing machine was checked ( dish level water temp during rinse reached 78°C after 1 run); low temp Bar glasswasher was not dispensing adequate concentration of chemical sanitizer ( 0 ppm when tested 3x)- Corrected During Inspection (CDI) - machine will not be used( Jason to inform bartenders to divert soiled glassware for sanitizing using the Kitchen high temp dishwashing machine)
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A two chopping boards ( food prep surfaces attached to line coolers) are stained and have cuts on the surfaces which can trap microbes and allow cross contact contamination F2.5G bags of flour and other shelf stable foods in the dry goods storage room must be stored off the floor F2.5C Wiping towels in active use along the food prep line were found soiled and dry-they must be kept in a bucket of clean sanitizing solution to prevent microbial 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Two hand wash stations have malfunctioning liquid soap dispensers ( bar and along the cook line)
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • 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.
   • F3.3 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.
8. MonitoringJun 2, 2021

   0 infractions

9. MonitoringSep 19, 2019

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Danby Designer mini fridge ( used for storing individual portions of coffee cream) was found maintaining a temp>40°F ( internal temp of cream observed to be 60°F/15.5°C)
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No Chlorine test papers onsite
     • 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): Moyer Diebel glasswasher (bar) was tested with Chlorine Test papers-test yielded 0 ppm in rinse sol'n ( checked more than 2x)
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): paper towel dispenser was found malfunctioning for one of two handwash stations-CDI/ corrected during inspection
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
10. MonitoringJan 9, 2019

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Danby Designer black mini fridge keeps single-serve cream @10°C (PHF was relocated to an alternate functioning fridge in the establishment, CDI/corrected during inspection); Along the cook line, a number of PHF's were being stored at ambient temps ( sliced roast beef, boiled eggs, diced chicken, ham). Informed Operator that PHFs taken out of mechanical refrigeration must be labelled with a two-hour holding time and leftovers must be discarded after time has elapsed (CDI)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1 of 2 Handwashing stations was found having a malfunctioning liquid/foam soap dispenser ( CDI- battery was replaced)
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
11. MonitoringJan 10, 2018

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Lounge servery fridge ( mini black fridge) was keeping coffee cream at 15°C ( 15 units were checked); Dessert cooler needs a thermometer
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Events Room Glasswashing machine was not dispensing sanitizing chemical at adequate concentration ( chlorine concentration detected by Lamotte test paper@ <10 ppm); Bar Glasswasher ( lounge) was dispensing chlorine sanitizer in rinse cycle ( checked with Lamotte test paper and concentration found to be in the acceptable range (50-100 ppm))
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
12. MonitoringDec 21, 2016

    0 infractions

13. MonitoringJun 11, 2015

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): operator to ensure cleaning schedule is accessible to kitchen employees
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
14. MonitoringMay 16, 2014

    0 infractions

15. MonitoringFeb 7, 2013

    0 infractions