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Burger King

1699 Trans-Canada Hwy E Kamloops BC V2C 3Z5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.5 / 5 (18)

Opening hours

  • Friday7 a.m.–12 a.m.
  • Monday7 a.m.–12 a.m.
  • Saturday7 a.m.–12 a.m.
  • Sunday7 a.m.–12 a.m.
  • Thursday7 a.m.–12 a.m.
  • Tuesday7 a.m.–12 a.m.
  • Wednesday7 a.m.–12 a.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Burger King has been inspected 11 times by Interior Health Authority since May 29, 2013. The most recent inspection, on July 15, 2025, recorded 3 infractions.

6 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 15, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on July 15, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on June 15, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on July 15, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times on November 23, 2015. For example: 12 - Is the contact information the same?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Items stored in the prep line (unrefrigerated) measured 10-15°C with probe thermometer including mayo and sliced vegetables. All potentially hazardous foods must be stored ≤4°C or ≥60°C. Containers were returned to the walk in cooler and rotated with items cold from the fridge. Operator was instructed to rotate these items at least every two hours, until appropriate documentation is produced to confirm extended storage times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator unable to locate Food Safety Plan. Provide a copy of the Food Safety Plan to the EHO.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator was unable to locate the Sanitation Plan. Provide a copy of the Sanitation Plan to the EHO.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dish cloth bucket was observed reading only 150ppm. Staff refilled bucket with fresh sanitizer that read 200ppm.
      • 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): • Cell phone found on food preparation table in kitchen near where food was being prepared. Phone moved during inspection. • New hot water tank noted
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  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. Replace burned out lights in prep area/as needed 2. General cleaning of floors etc in staff room area, dry storage area, under shelves and hard to reach areas 3. Leaking hot water tank to be replaced (on order) 4. Remove any equipment and other items not needed for kitchen operation
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is a leak of water from the 3rd compartment (sanitizing sink) that should be repaired. The risk is concentration of sanitizer can be affected if staff are topping up with water to ensure that there is enough volume to immerse dishes. Staff at this point should be frequently checking Quat concentration to ensure dishware is adequately sanitized.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New permit has been processed for a change in ownership. Application was received and will be issued after infractions corrected
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
      • Observation(s): Documents were submitted reflecting new ownership contact information
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Nobody has Foodsafe 1 that was on duty today. Left information on managers desk about food safe courses as well as which courses are equivalent. Register staff ASAP .
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Lyonico VA

    Not only was service slow, the food tastes so old. If I had to guess they don't change their oil regularly enough but none the less I got food poisoning. It put me out for about a day and a half and a visit to the hospital. Overall do not eat here if u wish to enjoy ur next two days, or ever look at chicken nuggets the same ever again.

  • George Debenham

    Really like this burger king normally, but even better last experience. Our dogs threw up in the back and the kind employee offered us extra napkins and a cup for assistance. Very appreciated. And the food was great too.

  • Darla Jo

    Went through the drive through Feb6th/2026 Excellent Whopper! Fries were good need a little salt but a very good meal. Glad we gave this location a second shot. When the whoppers are good there is no better burger from a fast food chain imo. Thanks so much!

  • Ivana Happy

    Very much an improvement over the last few years. I’m happy to see a fast food restaurant see the decline in quality and service sooner than later and do something about it. I almost gave up on you but Burger King is our ONLY go to now for fast food, thank you. I didn’t rate atmosphere because my hubby picks it up on his way home from work when I don’t feel like cooking or heating up the house.

  • Reed Gil

    Seriously, the woman at the drive thru is genuinely the rudest person I have ever had the displeasure of interacting with. I can't believe she still works there, it's been over four years and she still manages to be the worst customer service employee I have EVER seen. She NEEDS to be fired because this is unacceptable. She never gets my order right, she is always short-tempered and aggressive, she always assumes what I want instead of asking me first and she ALWAYS gives me regular coke instead of diet coke. The only time this woman was EVER nice to me was when I had my dog in the backseat and she thought he was cute so she was kind to me for once. This Burger King is fine if you go in the earlier day. But once the night shift starts, I'd advise you to stay the hell away from this establishment because it is a CHORE to interact with this employee.

  • Max F

    I went there for dinner to get a quick bite. Was counting on being in and out quickly but it appears that they are understaffed. I only ordered one sandwich and waited almost half an hour. There more people sitting, standing and waiting for their order. They can’t keep up.

  • Chris Aldrich

    100% improvement over the last couple months. Food has been consistently excellent and the drive thru service has been great.

  • Howard OnaBeach

    Bacon Egg Cheese Croissant was nothing like the advertised pictures. Soggy. Barely any bacon. The hash browns were cold and over cooked and almost exploded when bit into it as they were very dry.

  • Lyonico VA

    Not only was service slow, the food tastes so old. If I had to guess they don't change their oil regularly enough but none the less I got food poisoning. It put me out for about a day and a half and a visit to the hospital. Overall do not eat here if u wish to enjoy ur next two days, or ever look at chicken nuggets the same ever again.

  • George Debenham

    Really like this burger king normally, but even better last experience. Our dogs threw up in the back and the kind employee offered us extra napkins and a cup for assistance. Very appreciated. And the food was great too.

  • Darla Jo

    Went through the drive through Feb6th/2026 Excellent Whopper! Fries were good need a little salt but a very good meal. Glad we gave this location a second shot. When the whoppers are good there is no better burger from a fast food chain imo. Thanks so much!

  • Ivana Happy

    Very much an improvement over the last few years. I’m happy to see a fast food restaurant see the decline in quality and service sooner than later and do something about it. I almost gave up on you but Burger King is our ONLY go to now for …

  • Reed Gil

    Seriously, the woman at the drive thru is genuinely the rudest person I have ever had the displeasure of interacting with. I can't believe she still works there, it's been over four years and she still manages to be the worst customer …

  • Max F

    I went there for dinner to get a quick bite. Was counting on being in and out quickly but it appears that they are understaffed. I only ordered one sandwich and waited almost half an hour. There more people sitting, standing and waiting for their order. They can’t keep up.

  • Chris Aldrich

    100% improvement over the last couple months. Food has been consistently excellent and the drive thru service has been great.

  • Howard OnaBeach

    Bacon Egg Cheese Croissant was nothing like the advertised pictures. Soggy. Barely any bacon. The hash browns were cold and over cooked and almost exploded when bit into it as they were very dry.

  • Matthew F (Matt)

    Its a burger king. Get it when you need it but otherwise its just regular old fast food burger. Still better then McDonald's for taste and portion size.

  • Brianne

    While I get things happen, get missed or places are short staffed ... this is the 3rd time at this location that I have had issues with my orders. This time a missing small fries from the 2 jr & 2 fries coupon deal and then going to have second burger to find tomatoe in such state 😫 …

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