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Hampton Inn Breakfast Bar

1245 Rogers Way Kamloops BC V1S 1R9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hampton Inn Breakfast Bar has been inspected 10 times by Interior Health Authority since May 9, 2013. The most recent inspection, on January 6, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 6, 2026. 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 once on February 16, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 separate inspections, most recently on November 25, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 11, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on February 23, 2017. For example: 2 - Is the contact information the same?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Fridge in the back storage room not maintaining temperature at the time of inspection (>4C/no PHFs inside.) Fridge to be repaired or replaced/removed.
      • 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.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Deep freezer in dining area has duct tape covering surfaces - please remove duct tape to provide smooth easy to clean surface that is water resistant - provide photo once removed/repaired. Note: • Renovations are almost completed in food premises/kitchen facility - final works occurring. Ensure thorough cleaning and sanitizing after final renovations completed.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Deep freezer and stand up fridge have duct tape in place - must be repaired or replaced to provide smooth, easy to clean/sanitize surface. Duct tape cannot be effectively cleaned and sanitized.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Please replace existing probe thermometer - temperature is >1C different from Health Officer's probe thermometer.
      • 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): • Deep freezer has small broken section where insulation is showing - until deep freezer is replaced, please ensure that this hole is patched with a smooth and easy to clean surface.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Please post permit to operate in the dining area.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Ensure that the written logs for temperatures are kept daily, staff member onsite was unable to locate current temperature logs. Binder had logs current to earlier in the week. Please provide copies of current logs by date noted above.
  7. Monitoring

    2 infractions

    • F3.2 - Is the contact information the same?
      • Observation(s): Outdated contact (operator) information on file. EHO to update.
      • F3.2A - Updated contact information must be provided to the health officer.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Ensure that logs are kept for the buffet (hot held items). Ensure that the temperature is recorded at least 1x during the service and ensure that the unit is maintaining food items > 60 deg C/> 140 deg F (adjust if needed). Please begin keeping hot holding logs for tomorrow's service and provide a copy of the logs to me via email or fax on the date noted above showing that these logs are being kept. Logs provided to staff member at the time of inspection.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Refrigeration unit was at 7 deg C (fridge may have been on cycle, alternately there may be too much product in the unit to allow for adequate temperature distribution). Have staff check the fridge, if the temperatures do not adjust, then have staff adjust the fridge unit. If fridge unit still does not maintain less than 4 deg C, move items and call for repair. EHO will call tomorrow to follow up. If it is an issue of overstocking, do not add too many items to the unit. 2) Thermometers required for the freezer units. 3) Ensure that temperature logs are kept for the freezer units and refrigeration unit. EHO will follow up on items 2/3 on the date noted above, Feb 23rd, 2016.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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