Skip to content
Loading map…

Falcon Lanes

A-2020 Falcon Rd Kamloops BC V2C 4J3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday10 AM–9 PM
  • Monday10 AM–8 PM
  • Saturday12–9 PM
  • Sunday12–6 PM
  • Thursday10 AM–6 PM
  • Tuesday10 AM–8 PM
  • Wednesday10 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Falcon Lanes has been inspected 12 times by Interior Health Authority since March 19, 2013. The most recent inspection, on September 25, 2026, found no infractions.

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

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.

  • 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 May 2, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2, 2025. 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 April 8, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 times across 3 separate inspections, most recently on April 12, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on June 6, 2017. 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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Beverage cooler containing dairy products measured at 9.5°C. Dairy products were moved to a cooler maintained at ≤4°C. All other coolers and freezers were measured at ≤4°C (coolers) or ≤18°C (freezers)
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • All freezers and coolers should be equipped with a thermometer to monitor temperature control of potentially hazardous foods. Acquire thermometers for each unit. • A probe thermometer is required to monitor cooking temperatures. Acquire a thermometer for this purpose. • Temperature logs should be kept for each hot or cold holding unit, and temperatures recorded at least once daily.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Corrective Actions: • Replace the weather strip under the door screen and ensure a full seal when the door is closed.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher at plate 66c. To be min 71c at plate. Hot water temp in building may need to be increased and if this still doesn't solve the issue, the dishwasher serviced. Bleach in spray bottle <100 ppm. Aim for min 200 ppm and provide test strips to check sanitizer concentrations
      • 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.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): This is an outstanding requirement for the past few inspections. Complete Foodsafe level 1 by May 12/22
  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff were reminded of foodsafe expiry July 29/18 Online refresher is available at www.foodsafe.ca
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Back cooler lacked thermometer and temperatures not being checked
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff member on duty not clear which sanitizer to use for food contact surfaces Took out a bottle of diluted pine sol which is not on an approved sanitizer list for food surfaces The bleach and water sanitizer should be used Dishwasher rinse temperature in compliance
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dishwasher is leaking on the floor when on so needs to be serviced.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Staff member who is working is required to provide proof of certification of foodsafe ie. food safe level 1 certificate
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food temperature records not being maintained.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Owners unclear where sanitizer was for food contact surfaces. During inspection owner made up a bottle of bleach and water 200 ppm for using on food surfaces. EHO provided chlorine test strips for use in the premise Dishwasher was found to be meeting minimum allowable temperature
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Storm William

    Unfortunately this is the only place in town to knock down some pins. A bridesmaid’s night out turned to counting down the minutes we could leave. The staff isn’t friendly at all, they also came up to us when one of us ate a fry from our other friends plate(also the fries were microwaved and disgusting)! They said against policy?! They were so worried about fries they had no AC running , lights were on and no music. The atmosphere was so weird and so uncomfortable. Once the clock reached 6pm and a birthday party was arriving and setting up some music went on so maybe my group wasn’t worth tunes. The owners cool ride was parked out front so as we left we understood the fortunes of money he’s saving on no AC and microwaved fries. Genuinely would have a better time at kids bowling down at Fun Factor next time.

  • Carlos Ramirez

    Second time I book a 10-pin lane over the phone and get told everything is good. I show up with my friends, ready to play, and suddenly I’m told I “didn’t request that specific lane” so they gave it away to another group. No accountability, no sympathy, no effort to fix it. Just a cold “that’s how it is.” I’ve never left a bad review before, but this was straight-up unprofessional. If you confirm a reservation, honor it. Simple. Really disappointed.

  • John Pork

    my fry’s are taking 40 years to get to me, this is ridiculous. i would understand if they were busy but it wasn’t busy when we ordered them. when they arrived to us they were lukewarm and kinda gross

  • Mahlayah Ortiz

    Affordable prices for 5 pin bowling at a nostalgic and family friendly center. Lots of character and charm with this facility being the only bowling centre remaining in town! Nothing flashy but great fun!

  • Zee Brown

    Great lanes. Some of the best I've seen. If you go on Sunday it's $2/game and $2 for shoe rentals. I've gone twice in 2 weeks now. Thanks for an awesome way to spend an evening and being a local go to. I will suggest you as an outing to everyone I can.

  • Storm William

    Unfortunately this is the only place in town to knock down some pins. A bridesmaid’s night out turned to counting down the minutes we could leave. The staff isn’t friendly at all, they also came up to us when one of us ate a fry from our …

  • Carlos Ramirez

    Second time I book a 10-pin lane over the phone and get told everything is good. I show up with my friends, ready to play, and suddenly I’m told I “didn’t request that specific lane” so they gave it away to another group. No accountability, …

  • John Pork

    my fry’s are taking 40 years to get to me, this is ridiculous. i would understand if they were busy but it wasn’t busy when we ordered them. when they arrived to us they were lukewarm and kinda gross

Own this business? Add a badge to your website