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Farros Foods

10-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–10 PM
  • Monday11 AM–10 PM
  • Saturday11 AM–10 PM
  • Sunday11 AM–10 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Farros Foods has been inspected 12 times by Interior Health Authority since October 10, 2014. The most recent inspection, on April 14, 2026, recorded 3 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 7 times across 5 separate inspections, most recently on April 14, 2026. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on September 25, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 25, 2025. 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 2 times across 2 separate inspections, most recently on April 14, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 on September 25, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A EHO observed food not protected from contamination : Opened bag of food in the bottom compartment of the line cooler (cooked chicken wings contained in a ziploc type bag), opened bags also observed inside the freezer ( chicken, veg pakoras, samosas), opened bag of Robin Hood AP flour - contents must be placed inside a food grade container with tight fitting pest-proof lid
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): see comment under F1.7 above ( re: unsealed bag of Robin Hood flour ) see comment under F2.5 below (re: hole in the ceiling tile)
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A, B, G exhaust hood/canopy is overdue for prof. servicing ( since Feb 2026 last done by Mansil); one corner of the ceiling tile has a hole which needs to be covered, a number of ceiling tiles overhead the prep table ( adjacent to deep fryer) are coated with dust and needs to be wiped clean to prevent dust balls falling down to exposed food below F2.5G scoop for the pizza flour bin must be stored outside the bin
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    9 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): At the time of inspection, potatoes were on the counter and measured at 37°C. There was no established cooling procedure and no timers being used to monitor the time cooling food spends in the danger zone. • Create a cooling procedure. Train all staff so they can execute the cooling procedure effectively. • Purchase and Implement the use of timers to prevent conditions that would support the growth of pathogenic bacteria in food meant for human consumption.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Inappropriate glove use during inspection. • Train employees on proper glove use, including changing gloves between tasks and washing hands before putting on and after removing gloves.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, a bin containing flour and spices had a melted hole in the lid, and debris on top of the plastic lid. • Replace the flour mixture bin lid and/or bin to protect it from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, utensils were being stored in an open bin that had accumulated debris and dust from the cooking surface above. During the inspection, the operator put the bin in the sink to be properly washed and sanitized. Dishwasher sanitization levels measured below an acceptable concentration of 50 ppm. Vent hood filters were greasy and in need of cleaning. • Ensure all food contact surfaces including utensils are washed, sanitized and stored in a manner that maintains cleanliness and promotes food safety. • Schedule servicing of the mechanical low-temperature dishwasher to ensure appropriate levels of sanitizer are reaching the dish surfaces, and effectively sanitizing dishware. • Ensure fume hood is regularly cleaned by staff in between scheduled cleanings by a certified vent hood service company.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, some foods (ribs and potatoes) were being stored in non-food grade containers. • Replace all non-food grade plastic containers with food-grade plastic or metal containers, preferably with lids to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The cutting board on the prep cooler is worn, and is not able to be properly cleaned and sanitized. • Replace the cutting board • Implement small plastic cutting boards or other plastic trays to protect the cutting board from pizza pans when they are being prepared. • Clean the bottoms of the pizza pans to prevent cross-contamination.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Unclear which sink is the handwash sink. • Label handwashing sink in the kitchen and remind employees they must perform handwashing upon entering the kitchen, after exiting the staff washroom (wash twice) to protect food from food handler contamination.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan on site, but many menu items missing from the plan • Update Food Safety Plan to include all menu items with Cooking and Cooling procedures, Monitoring Actions, Critical Limits, Corrective Actions • Record cooking temperatures at least once daily on a record sheet. • Replace oil and margarine mixture with shelf-stable spray oil. Train all staff on new procedure for its use.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • 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?
      • Observation(s): Sanitation plan did not include cleaning procedure for new equipment (pizza roller/sheeter). • Update sanitation plan to include all equipment and procedure for mixing new sanitizing solution for the spray bottles. • Include handwashing and glove use policies in your sanitation plan. Train all employees. • Include procedure for cleaning and sanitizing the top and bottom of pizza pans in your sanitation procedures. • Record dishwasher and spray bottle sanitizer concentrations on daily temperature logs.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Five ceiling tiles and light fixture overhead the deep fryer and dishwashing area are coated with dust and need to be cleaned chopping board attached to Kool it cooler has stained cuts-needs to be re-planed to restore smooth surface and sanitized prior to use
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): copies are not kept onsite
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): copy is not onsite
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips onsite
      • 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): chopping board attached to the Kool it line cooler has stained cuts and grooves on the surface ( board may need to be re-planed to restore the smooth surface and Operator must bleach the board after every use )
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoop for the flour must be stored outside of the bin and be washed and sanitized at least once per day
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): When EHO asked to see "cooling log", EHO was presented with a sheet that states May ( NO YEAR; is this sheet from May 2018? or 2019?) EHO noted that temperatures recorded @2 hours post cooling are values that exceed 68°F consistently ( >100°F) when cooling down hot rice, ribs, and potatoes. EHO requests Operator to collect 1 week's worth of data ( on cooling log sheet) and forward to EHO ( fax or email pls)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Solomon's cert expired July 29, 2018. Palassi's cert. expired July 29, 2019.
      • 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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease filters are saturated with grime
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

  9. Monitoring

    5 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 2 of three bottles of sanitizing sol'n ( Ecolab, multiquat) were checked by EHO and found to contain <200 ppm Quat ammonia ( 50 ppm and 100 ppm)
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Black garbage bags are being used to cover pizza dough in the line cooler
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): not onsite
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): not onsite
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Sysco no Transfat canola oil, Kirkland pure olive oil (0g trans), Bunge delicia s marg 0.5/80g; KATAIFI dessert Athens Apollo brand doesn't have documentation; Zorba's white pita bread has documentation (<5% trans fat)
      • F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  10. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Operator to replace the black garbage bags with food grade plastic ( being used to cover pizza dough in line cooler)
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Sysco Canola oil no Trans Fat; Bunge Delicia NH s margarine; Kirkland pure olive oil 0/9g; Sysco AP flour ( used for pizza dough) has NO documentation
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  11. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): cooked ribs ( temp of 79degC internal) found sitting at ambient temp covered/sealed with cling film wrap-gave operator cooling temp/time logs for tracking critical control point ( cooling down step) critical limits ( time and temperatures) and tips on how to facilitate QUICK COOLING please use log for tracking processing of RIBS, POTATOES, AND RICE
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): back door kept ajar for air supply to premises-operator needs to install screen door to exclude pests ( e.g., rodents, crawling bugs) from premises
      • 7.1 - The premises must be maintained free of pests.
  12. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Exact Peptides

    Farro’s Pizza & Greek has honestly become one of my favorite lunch spots. I’m from out of town and working just down the street, and I’ve found myself coming back for the lasagna almost every single day. It’s hands-down one of the best lasagnas I’ve ever had—good enough to be compared to my dad’s homemade lasagna, which is saying a lot. The portions are great, the flavor is incredible, and at only $10.50 for a regular-sized lasagna, it’s one of the best values around. I’ve also had the pizza, and it’s excellent, but the lasagna is the real standout. If you’re anywhere nearby, it’s absolutely worth going out of your way to try. Highly recommended.

  • Mike Bradley

    Got the kalamari and baked lasagna. The lasagna had a great tasting sauce and was very hot. The kalamari was lightly crispy and not too greasy. Both plates were very good. Will come back and try more options.

  • Ricki Lynn

    New ownership has seemingly changed the food options, recipes, and quality. It's NOT good anymore. I think it's actually morally wrong that they're keeping the same restaurant name, since they aren't keeping the food the same. We just spent over $100 for three meals and it was barely edible. I've had worse, which is why it got 2 and not 1... But definitely NOT worth the money. Minos or Dorians are MUCH better. It took twice as long as quoted to get our food. When I got home with the food, we discovered they forgot items. I called immediately and and they said they'd deliver within 20 minutes - it took an HOUR - and I live precisely a 3-minute drive away! Rice was overcooked & tasteless. Potato had no flavour, couldn't taste any lemon at all. Greek salad had the grossest dressing I've ever tasted, barely any feta, 1-2 olives per salad, soft mushy cukes, and unripe tomatoes. I couldn't eat more than 2 bites of the Greek salad, it was actually terrible. Calamari was ok, not great, but we had to reheat it because the forgotten tzatziki took an hour to get to us. We will never go back.

  • Ryan

    Farro’s Pizza & Greek is an absolute hidden gem. The quality of the ingredients really stands out — everything tastes fresh, flavorful, and made with care. You can tell they don’t cut corners. The pizza is loaded and perfectly done, and the Greek dishes are just as impressive. Beyond the food, the welcoming family vibe makes it even better. You’re not just another order number — you genuinely feel appreciated walking in the door. It’s the kind of local spot you almost want to keep secret… but it’s too good not to share. Highly recommend if you’re looking for quality food made by good people.

  • Dita Novak

    Our 2nd out of 5 lunches, that we order during tax season, did not disappoint! For 3 years my coworkers have been asking for a Greek lunch but all of the restaurants only do dinner..... Until now! Farros.... What I can I say. It was freakin' delicious! 😋 I worked with Avi through texting as that seemed convenient for both of our schedules. He catered a lunch for 12 of us that Included chicken skewers (that were so big we couldn't eat the entire thing), rice and lemon potatoes, calamari (which was cooked perfectly and still crunchy after delivery), Greek salad and tzatziki/pitas. He was kind enough to do a side portion of salad for our DF person and included some complimentary falafals as she is GF too! ❤️ Many of my coworkers thanked me for choosing Farros and we will definitely add them to our yearly office lunches! Thanks again Avi and his team!

  • Exact Peptides

    Farro’s Pizza & Greek has honestly become one of my favorite lunch spots. I’m from out of town and working just down the street, and I’ve found myself coming back for the lasagna almost every single day. It’s hands-down one of the best …

  • Mike Bradley

    Got the kalamari and baked lasagna. The lasagna had a great tasting sauce and was very hot. The kalamari was lightly crispy and not too greasy. Both plates were very good. Will come back and try more options.

  • Ricki Lynn

    New ownership has seemingly changed the food options, recipes, and quality. It's NOT good anymore. I think it's actually morally wrong that they're keeping the same restaurant name, since they aren't keeping the food the same. We just spent …

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