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Duffy's Pub

1797 Pacific Way Kamloops BC V2E 2H9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–1 AM
  • Monday11 AM–11 PM
  • Saturday11 AM–12 AM
  • Sunday11 AM–11 PM
  • Thursday11 AM–12 AM
  • Tuesday11 AM–11 PM
  • Wednesday11 AM–12 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Duffy's Pub has been inspected 12 times by Interior Health Authority since March 6, 2014. The most recent inspection, on June 2, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. 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 5 times across 5 separate inspections, most recently on September 16, 2025. 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 3 times across 2 separate inspections, most recently on September 16, 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 March 6, 2014. For example: 2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?

  • 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 4 times across 3 separate inspections, most recently on January 23, 2018. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foster cooler: 5.2 C, efi prep cooler: 5.3 C. Ensure accurate probe thermometer is used to verify food temperatures. walk in cooler: 3.5 C; efi prep cooler (new unit by pass thru): 4 C, beer cooler: 4 C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Chicken wing packages noted fully thawed, in water bath at room temperature. Operator did not record time held at room temperature.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A thorough cleaning is needed throughout the kitchen - food spills, soil build-up on high touch surfaces (e.g. walk in cooler door), ceiling area around return air vents, large can opener. Damaged wall surfaces, trim and broken/ missing tiles need repair. Dishwasher spray arms need cleaning.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All temperature control units require an additional thermometers inside the units. Some coolers were noted without these thermometers. Corrective Actions: • Ensure that all temperature control units have working thermometers inside units. This ensures temperatures are in the required ranges.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General deep cleaning is required in multiple areas including but not limited to: • Under dishwasher area • Under & behind the cookline and around the cooking line equipment. The deep fryer was missing a cover and debris had fallen into unit. • Inside of back dry storage area cooler surfaces need to be cleaned and sanitized. This should be part of regular cleaning schedule. Seal for door of the prep cooler table was observed to be worn out, this needs to be replaced. Corrective Actions • Clean and sanitize all noted areas and other areas as part of deep clean. This ensure clean and sanitary conditions. Include these areas into the cleaning schedule • Repair or replace the seal for the prep cooler table door (this is the unit closer to the freezers).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The kitchen tile floor requires repair. There are large gaps between tiles in the centre of the kitchen and tiles with missing pieces. An unsealed floor makes it difficult to properly remove food debris, and to properly clean and sanitize. • There are products available that can be used to fill in large gaps in tile flooring, and to fill in where pieces of tile are missing, with out having to remove and replace the tiles.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Ensure all cooler and freezer thermometers display temperatures accurate to 1C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Handwash sink pipe was leaking at time of inspection with a bucket placed underneath to contain the water. Ensure the pipe leak is repaired.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Scrape walk-in cooler floor to remove accumulated debris and sanitize surface. Refinishing to provide a smooth. cleanable surface may be required
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): • Provide a calibrated probe thermometer for verifying food cooking temperatures. • See F3.7 with respect to documenting cooking temperatures to demonstrate the adherence to food safety plan criteria to achieve minimum temperatures.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Fluorescent light bank above cook line to be restored to operation to improve light levels. • Ceilings in food prep area, particularly around air vents require cleaning.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Repeat item. Keep cleaning and chemical mixing instructions posted for easy reference with test strips at the work stations for daily use. Recommend including a confirmation for sanitizing chemical strength on a daily basis for the dishwasher final rinse as well as when ever spray bottle or sanitizer pail solutions are mixed. • The sanitizer bucket for prep utensils at the cook line is to be periodically checked with test strips to confirm the minimum concentration as recommended by the manufacturer is still present.
  10. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Hand wash sink hot water tap handle not working properly. Have repaired to enable easier access to warm water.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Interior Health Sanitation Plan blank template is kept on-site, however it must be filled in to reflect the facility specific sanitation measures in place. • For example: The correct concentration of Quats sanitizer dispensed to spray bottles and instructions for staff to verify with test strips. The correct concentration of chlorine based sanitizer in final rinse of dishwasher and bar glass washer and instructions for staff to verify with test strips. Cleaning/sanitizing instructions and scheduling.
  11. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Written Food Safety Plan not kept in kitchen area for staff reference. • Maintain written records for temperature monitoring for both hot and cold food storage equipment on a daily basis at minimum. • Interior Health guide and templates provided to assist operator in preparing their own facility Food Safety Plan.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Written Sanitation Plan not kept in kitchen area for staff reference. • Interior Health guide and templates provided to assist operator in preparing their own facility Sanitation Plan.
      • 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.
  12. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): No chlorine was detected in the low temperature dishwasher.
      • 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Matthew Capowski

    Writing this review at the request of my parents who ate here today. They stated: Loved the experience. Danielle was welcoming, helpful, and friendly. The food was amazing (they particularly enjoyed the peppercorn burger and the fries and salad were delicious too). Very happy and will be back anytime they pass through.

  • Andrea Li

    Best potato skins. Ever. And I'm not exaggerating. We also got the chicken salad and dry pork ribs. All delicious with great and fresh ingredients. Thank you for the awesome lunch.

  • Trudy Sparrow

    We were a table of 11. We made a reservation so they knew we were coming. The waitress was friendly and did a good job. The place was busy. Unfortunately they were short staffed. The food started coming out sporaidically. Some of our table got food and others did not. One in our group did get her food at all. What was really wrong is another waitress coming over and raising her voice at us telling us we are a big table and they are doing their best. The way she said it, it was not very professional and that we should not be complaining. The better way to handle the stuation would have been to appologise and we are going to do our best to get all your food orders out. No to come over and raise her voice at us and blame the missed food orders on us because we are a big group. She needs to take a course or two on being diplomatic and proper customer service.

  • Sandi Sinclair

    Was a Duffy’s for lunch yesterday. Did not disappoint. Always good service and good food. Good portion sizes and reasonably priced. They will also split your food item if you are sharing, love that option. Thank you to the staff, always so friendly.

  • Nav S

    This place is awesome, always a great vibe. Our server/host Claud is why we come here every time. She remembers names, what you like to drink, and can suggest things right away if you need help! 5/5! Management, please note that Claud's hosting is exceptionally good!

  • Matthew Capowski

    Writing this review at the request of my parents who ate here today. They stated: Loved the experience. Danielle was welcoming, helpful, and friendly. The food was amazing (they particularly enjoyed the peppercorn burger and the fries and salad were delicious too). Very happy and will be back anytime they pass through.

  • Andrea Li

    Best potato skins. Ever. And I'm not exaggerating. We also got the chicken salad and dry pork ribs. All delicious with great and fresh ingredients. Thank you for the awesome lunch.

  • Trudy Sparrow

    We were a table of 11. We made a reservation so they knew we were coming. The waitress was friendly and did a good job. The place was busy. Unfortunately they were short staffed. The food started coming out sporaidically. Some of our …

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