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Fox'N Hounds Pub

20-945 Columbia St W Kamloops BC V2C 1L5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 AM–12 AM
  • Monday11 AM–10 PM
  • Saturday11 AM–12 AM
  • Sunday10 AM–10 PM
  • Thursday11 AM–12 AM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fox'N Hounds Pub has been inspected 15 times by Interior Health Authority since November 25, 2013. The most recent inspection, on May 8, 2025, found no infractions.

7 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 October 7, 2024. 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 September 5, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 24, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 19, 2016. For example: 17 - 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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NOT RESOLVED: Obtain sanitizer test strips for the sanitizers used in the kitchen. Test strips can be obtained from EcoLab (chemical supplier). At time of inspection staff could not locate test strips. Staff must check sanitizer concentrations to ensure proper concentrations.
      • 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): NEW INFRACTION: Chlorine sanitizer could not be detected in the bar glass washer at the time of inspection. All prime buttons were activated during the inspection, however, chlorine could not be detected. Monitor the level mark (ink line) on the sanitizer bottle to see if the chlorine level in the bottle goes down (indicating that chlorine is being pumped). If chlorine levels cannot be detected have in rinse cycle have serviced. NOTE: Have the prime buttons for the glasswasher labeled (sanitizer, detergent, rinse aid). After each bottle change the chlorine concentration should be checked, and the chlorine pump primed if chlorine not detected. NOTE: To troubleshoot, check for a chlorine concentration at the front of the glasswasher to see if chlorine sanitizer is being dispensed in the wash water at the beginning of the wash cycle. Sanitizer should be dispensed in the last cycle at the end of the glasswasher.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NEW: Obtain sanitizer test strips for the sanitizers used in the kitchen (e.g. Sink & Surface Sanitizer, chlorine sanitizer); can be obtained from EcoLab (chemical supplier).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW: The water remaining in the dishwasher at the end of the final rinse cycle is quite dirty/greasy. The water in the dishwasher at the end of the final rinse cycle should be fairly clean water. Have the dishwasher checked to see if the dirty wash cycle water is being properly sent to the drain before the final rinse cycle starts. • NOTE: Use the spray nozzle next to the dishwasher to rinse off the dishes and wares until it is determined that the dishwasher wash and rinse cycles are operating properly. • NOTE: Inside cabinet temperature of the dishwasher at the rack reached 74° C, ok internal temperature for sanitizing.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) At the time of inspection the food temperatures in the cooler drawers below the make-tables was 6° C; food temperatures must be maintained at a temperature of 4° C or colder. The temperature logs show cooler temperatures ranging from 5° C - 6° C. Adjust the settings on the cooler drawers so that food temperatures are maintained at 4° C or colder. +++Correct right away+++
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) All missing light covers in the kitchen and large walk-in cooler must be replaced. +++Correct by September 19, 2019+++ b) Accumulated grease/dust must be cleaned from the kitchen ceiling and light covers. +++Correct by September 19, 2019+++
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) At the time of inspection some of the monitoring thermometers in the kitchen coolers were broken and no longer reliable for monitoring temperatures (e.g. double glass door kitchen cooler, cooler drawers). Check all thermometers; replace broken thermometers.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) Chlorine was not detectable in the bar glass washer; it appears that the chlorine feed line is plugged; have Ecolab inspect the line and replace if necessary. Correct right away.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) Staff must not use the handwash sink for food preparation; the handwash station must remain a dedicated sink for handwashing at all times. Correct right away. b) Do not store the dish racks in the large sinks at the clean side of the dishwasher, these sinks must be available for food preparation instead of the hand sink discussed above. Correct right away.
      • F2.7E Handwashing stations must remain accessible at all times.
  9. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a) At the time of inspection food temperatures in the set of cooler drawers closest to the walk-in cooler was 7.2° C; all potentially hazardous food (PHF) temperatures must be 4° C or colder at all times. PHFs were removed and placed in the walk-in cooler. Adjust the cooler unit temperature so that PHFs are 4 C or colder. b) Staff are recording cooler temperatures. When staff record food temperatures over 4 C they must advise management so that the cooler(s) can be adjusted to atemperature that maintains internal food temperatures below 4° C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The kitchen ceiling needs to be cleaned of accumulated grease/dirt, quite heavy around the ceiling air diffusers. Air flow around the exhaust hood should be checked to ensure that grease laden vapours are not being drawn out of the vent hoods' capture zone by ceiling air vents etc. Complete by February 2, 2017. b) The missing fluorescent light cover in the kitchen needs to be replaced. Complete by February 2, 2017.
  12. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) (This is an outstanding infraction) All food service establishments are required to have a written food safety plan that is kept on site. The chef reports that a food safety plan is being developed but is not completed at this time; the plan must be completed and posted in the kitchen. Complete by August 22, 2016. b) A generic food safety plan was left with staff at last inspection but this is not on site.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  13. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) At the time of inspection a food safety plan was not on site. Information regarding developing a food safety plan was left with the chefs; review the information and complete the plan. if a food safety plan had been developed previously then place a copy in the kitchen. b) Critical temperatures must be monitored on a daily basis for coolers, hot holding, cooking and the dishwasher; temperatures should be entered daily into a temperature log.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) A sanitation/cleaning plan needs to be developed. Information regarding developing a sanitation/cleaning plan was left with the chefs; review the information and complete the 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.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kirk Gammon

    Valentines eve dinner with my love and Fox n Hounds did not dissapoint. I have to say it’s probably been 30+ years since I’ve been but it was a very positive experience. They had a Valentines promo special and it was amazing. You got two appetizers, mains for two and a dessert for $75 and they did not cheap out. I had the steak Oscar and my partner had the blackened chicken and ribs. We both had escargot for appetizers and then a huge piece of cheesecake. The staff was friendly and attentive and the atmosphere of a pub is always lovely. Won’t be waiting 30+ years till my next visit 🙌🙌🫶🫶

  • M-TEE

    Excellent food. Exceptional Service. It’s got an old school Pub feel but in a good way. It’s very clean. Been here many times just never left review before. Actually had my first meal as a new father here in 2012. It was Ribs and Spaghetti, great combo and it was delicious.

  • Steve Simicak

    Excellent wings, burgers both beef & chicken were great, fries & onion rings were fantastic. Nice atmosphere, super friendly staff. We really enjoyed ourselves.

  • Alexa Maric

    Superbowl 60 here and the vibe was amazing! Packed house and lots of games and prizes to be won. Very comfortable and fun place. Our server Beth was absolutely amazing! Even though the restaurant was jam-packed, she was at our table often to check on things and saw her at the rest of tables too. I can tell she's an excellent staff member and is incredibly sweet as well. First time coming here but won't be the last!

  • Writer S.E. Linn

    Start the car!!!! Eat & drink for cheap! This pub is deeply rooted in the community and has the best of both worlds when it comes to old and new menu choices. One of the last pubs to have sports on the big screen and keno. Sometimes no change is good! One thing that sets them apart - they still have 13 dollar BLTs and 6 dollar appies for happy hour. You can eat here for 50 bucks and that's 2 drinks each and meals. The Fox has kept their prices steady despite inflated food prices and taken that hit for their local customers. So we try to go there as much as possible to support them! Try the elephant ears and tacos! Happy hour 2-5pm daily and great service too!

  • Kirk Gammon

    Valentines eve dinner with my love and Fox n Hounds did not dissapoint. I have to say it’s probably been 30+ years since I’ve been but it was a very positive experience. They had a Valentines promo special and it was amazing. You got two …

  • M-TEE

    Excellent food. Exceptional Service. It’s got an old school Pub feel but in a good way. It’s very clean. Been here many times just never left review before. Actually had my first meal as a new father here in 2012. It was Ribs and Spaghetti, great combo and it was delicious.

  • Steve Simicak

    Excellent wings, burgers both beef & chicken were great, fries & onion rings were fantastic. Nice atmosphere, super friendly staff. We really enjoyed ourselves.

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