Skip to content
Loading map…

C-Lovers Fish & Chips (Kamloops)

726 C Sydney Ave Kamloops BC V2B 3J2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

C-Lovers Fish & Chips (Kamloops) has been inspected 9 times by Interior Health Authority since March 31, 2021. The most recent inspection, on June 17, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on June 17, 2026. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on June 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on May 26, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 13, 2024. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): potato chipper surfaces were unclean at time of inspection ( when asked, Manager stated washing and sanitizing of the equipment is scheduled to be done after every use).CDI Cooked and cooled buckets of chowder in the cooler is recommended to be labelled with 72 hour USE by date (instead of USE by date @ 5 days after processing date) Flour bins ( sides near the lid) have spilled sauce/product on them and not wiped up immediately after spill event. Operator must ensure physical separation is maintained between garbage bin, bus bins containing soiled utensils and the top of the flour bins.
      • 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.
      • 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): buckets for storing towels in sanitizer need to be labelled F2.5A and B-see comments under F1.7 above (potato chipper surfaces, flour bins exterior sides)
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat ammonia concentrations being recorded on Daily Sanitizer Log were at levels below the required minimum for Quat ammonia sanitizer. Please read comment under F3.4 below. Tests done onsite by EHO also yielded results of <200 ppm (2 out of 3 tests).
      • 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): Two out of five hand wash stations in the premises had malfunctioning paper towel dispensers ( staff washroom and customer's (males) washroom).
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Monitoring log for sanitizing solution ("daily sanitizer log")indicates incorrect critical limits for sanitizer concentration since Janurary 2025; 100 ppm was being recorded instead of 200 ppm for quat sanitizer) Operator must ensure staff and supervisors are trained on the Sanitation Plan requirements and the use of monitoring supplies ( e.g., specific instructions on test paper use to ensure accurate readings).
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired QUAT sanitizer test strips. Corrective Action: • Purchase new QUAT sanitizer test strips to monitor the concentration of the sanitizer solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): [1] Gap observed beside the rear exit door of the facility. This is a potential point of entry for pests. [2] Open bag of flour observed in the dry storage area. This may have potential for harborage of pests. Corrective actions: [1] Replace the weather strip and ensure a full seal when the door is closed. [2] Ensure all dry goods are stored in pest proof containers. Note: No pest activity observed at time of inspection. Pest control company in place.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food residue observed on the French-fry cutter. Inadequate washing and sanitizing of the French fry cutter can lead to the growth of disease-causing bacteria which can cross-contaminate food. Corrected During Inspection: Implement a 1) Wash 2) Rinse 3) Sanitize 4) Air Dry procedure for clean-in-place equipment to ensure adequate sanitizing of the French-fry cutter. Use cut resistant gloves to ensure deep cleaning of the blades. Note: Low temperature dishwasher final rinse cycle @100 ppm chlorine. QUAT sanitizer buckets/bottles @200 ppm
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Exhaust canopy servicing ( done by TVS) was overdue from Oct 2023.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Operator has not submitted revised food safety plan/food handling procedures for "Using Time as Public Health Control" for the handling of blanched fries; Blanched fries in the fryer baskets (>6 units) were not labelled at time of Inspection ( ambient temp in the corner was observed between 23-24°C) Internal temps of fries observed to be 20-30°C; Salad cooler was malfunctioning ( air temp observed to be 14°C, Tartar sauce in take out containers observed to be 10°C; mixed coleslaw on top ( open bowl ) had an int temp of 12.7°C; Dairy Creamer ( on top of ice cubes) in a pan at ambient temp had an int. temp of 50°F.
      • 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): Manager was using Quat test strips for SMARTPower chem ( sink surface sanitizer)
      • 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): spray bottles being used in premises are labelled "Oasis 146 Quat sanitizer" ( misleading as the product is not a Quat ammonia product)
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser in the front Hand Wash station was malfunctioning
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Incomplete-see note above under F1.2 ( Blanched fries procedures) and Oct 2017 copies of food safety plans are missing information (e.g., Corrective Actions for Storage of PHFs, Critical Limits for items being heat processed/cooked)
      • 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. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): blanched fries were being stored at ambient temperatures with no expiry time labels. Conditions stated in the BC CDC document, "Using Time as Public Health Control" must be met before this practice is accepted for this establishment. Sliced lemons and dairy creamer in the bar ( in containers on top of ice at room temp) are stored at 50°F ( CDI/corrected during Inspection)
      • 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.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website