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Fairfield Inn & Suites by Marriott

1475 Hugh Allan Dr Kamloops BC V1S 1J3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Fairfield Inn & Suites by Marriott has been inspected 11 times by Interior Health Authority since September 29, 2015. The most recent inspection, on August 11, 2026, found no infractions.

5 of 11 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 September 22, 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 May 7, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 18, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on September 29, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from 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 September 22, 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

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Display cooler (countertop): 7.5 C. Adjust cooler to maintain food at or below 4 C. Limit food storage time in this unit to < 2 hrs if temperature can not be maintained. Kool it refrigerators (1 door): 0.2 C; (2 door): 1.6 C; freezer: - 17 C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure up to date plan is available on site for staff to use.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure up to date plan is available on site for staff to use. Ensure log sheet includes routine testing results for dishwasher sanitizer concentration.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  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): • Incorrect sanitizer at high levels noted in the chlorine sanitizing dishwasher. Sanitizer was replaced to the correct sanitizer at the time of inspection. Ensure staff are aware of the proper sanitizer to use with the dishwasher.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • On the daily temperature and sanitizer log sheets, staff were writing down the temperature of the wash cycle (120) instead of the concentration of the sanitizer. Staff are to use the supplied chlorine sanitizer test strips to ensure that the levels are at least 50ppm. Instruct staff on how to monitor the dishwasher temperature and have them log the correct parameters. Send the Health Officer a copy of the logs to review on the date noted above.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired sanitizer testing strips observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Corrective action: • Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Gaps observed around plumbing fixtures across the two-compartment sink. This is a potential point of entry for pests. Corrective action: • Seal gaps around plumbing fixtures across the two-compartment sink.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NOTE - Test strips for the sanitizer was not for the sanitizer used on site. Contact Ecolab to supply Powersmart Sink and Surface Sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • Are proper hot holding procedures followed?
      • Observation(s): Logs to be kept for hot holding items (eggs, bacon etc.). EHO to email logs today and please provide a copy back to me on Friday.
  11. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Sauce noted as "refrigerate after opening" found at room temperature. Operator must follow food manufacturers instructions for food quality and food safety. EHO put the product aside with a note regarding the item at the time of inspection. EHO will follow up with staff tomorrow to ensure that this is discussed and practice is followed.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Sandra Adams

    One of the nicest hotels we have ever stayed in and we have traveled multiple countries. Huge rooms, free coffee, tea, water and fruit all day and evening. Coffee maker, fridge and microwave in room. Very comfortable beds and I am picky! McDonald’s is right across the street if you need something convenient to eat.

  • Kevin

    We stayed in many hotels over the past couple weeks, and this was by far the best one! They have all new smart TVs in every room, everything was clean, love the design, pool and hot tub were great. I would prioritize this hotel whenever we come back to Kamloops.

  • Rachel

    Amazing hotel! The staff are incredibly friendly and helpful. A special thank you to Elena for making both check-in and check-out so smooth and easy. The room was extremely clean, and the breakfast was the best I’ve ever had at a hotel. I would 100% recommend staying here and would definitely return again. 10/10!

  • I9491IKjiml

    Our group of 16 guys stayed for 3 nights on a golf trip. The service was excellent and the rooms were clean and comfortable. Breakfast was great with lots of variety. And we enjoyed the patio outside post round. Location is perfect. We’ll be back!

  • Trip.com Member

    The hallways and rooms were clean and fresh looking.  The breakfast was also very good - lots of variety and great bacon!

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