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Central Station Pub

126 4 Ave Kamloops BC V2C 3N4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Central Station Pub has been inspected 11 times by Interior Health Authority since September 28, 2017. The most recent inspection, on September 14, 2026, recorded 3 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 5 times across 5 separate inspections, most recently on November 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 14, 2026. 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 September 14, 2026. 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 once on October 8, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 8 times across 4 separate inspections, most recently on November 26, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Repeat item
      • 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): • Bar glass wash has significant water leak and sanitizer is not detectable in final rinse. Service unit to correct. • Until the glass washer is serviced, continue to utilize the kitchen dishwasher for glassware and have service personnel confirm items in F2.5
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Water flow through hand wash basin tap appears to be restricted with minimal flow. Service fixture.
      • 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.
  2. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips for both chlorine an Quats sanitizers to be provided and used.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final rinse temperature achieved minimum required temperature of 71°C at the dish surface after 4 cycles. Noted that the sanitizing rinse water temperature gauge is not operational See F2.5 • Unable to detect chlorine sanitizer in final rinse cycle of bar glass washer. Until a minimum of 50 ppm can be reliably detected with test strips, all glassware is to be washed in the kitchen dishwasher.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The final rinse temperature gauge on the dishwasher is to be repaired so staff can properly monitor it's operation.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Kitchen hand wash sink to be provided with liquid hand soap and paper towels. Sink is to be kept free of equipment/utensils for easy staff access.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Repeat item. Provide updated Food Safety Plan for review. • Continue completing daily log sheet with temperature of beer cooler and prep cooler
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Repeat item. Provide updated Sanitation Plan for review. • Complete daily log sheet for chlorine residual for bar glass washer final rinse and for kitchen dishwasher final rinse temperature when gauge repairs complete.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Prep cooler operating in excess of 4°C. Foods moved to walk-in cooler and discarded by operator. • Prep line cooking and food preparation will be supported by the walk in cooler until the prep cooler is serviced • Noted that the beer cooler is operating above 4°C. Salad dressings moved to walk in cooler. No food storage permitted unless the unit is serviced.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Provide tube sheaths or alternate lighting covers in kitchen area.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Submit updated Food Safety Plan. Templates provided for daily food temperature monitoring and record keeping.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Submit updated Sanitation Plan. Log sheet provided for dishwasher and glasswasher to monitor / record final rinse sanitizing targets.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Repairs to flooring around grease trap in kitchen partially complete. • Floor in front of bar glass washer has also degraded to the point where resurfacing is warranted. • Ensure that such surfaces are provided with a sealed, smooth, cleanable and non-absorbent finish and do not present safety concerns for staff walking over them.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Submit updated food safety plans and return to the practice of carrying out daily checks of both hot an cold food holding temperatures in all equipment and recording this information of a log sheet.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Submit an updated written sanitation place outlining the cleaning and sanitizing practices carried out in the facility. • Establish a daily verification of the dishwasher wash/rinse water temperatures and the iodine concentration in the bar glass washer and record this information on log sheets.
  5. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Missing floor tiles in the kitchen present both staff safety and sanitation concerns. Repair damaged areas.
      • 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): • Food hot and cold storage temperatures to be monitored and recorded on a daily basis to ensure that targets are being met.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Log sheets to be maintained for recording wash and sanitizing cycle water temperatures for dishwasher and chemical sanitizer residual in glasswasher on daily basis between routine service calls.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Cover items in large wood walk-in cooler to prevent dripping condensation from falling into items such as cut potatoes and buckets of ice. • See F2.3. Dishwashing process to incorporate a manual sanitizing step with immersion of washed utensils in 100 ppm bleach or 200 pp quats until the necessary repairs are completed.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Have dishwasher serviced to restore sanitizing cycle operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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