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Holiday Inn Express Breakfast Bar

1550 Versatile Dr Kamloops BC V1S 1X4 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Holiday Inn Express Breakfast Bar has been inspected 11 times by Interior Health Authority since May 9, 2013. The most recent inspection, on December 10, 2025, recorded 4 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on December 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. 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 May 7, 2015. 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 4 times across 4 separate inspections, most recently on December 10, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 October 27, 2022. For example: 5 Are the FOODSAFE training requirements being met?

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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Dishwasher uses chlorine based sanitizer and staff are testing with Quats test papers. Must have proper test strips. Health Officer lent staff chlorine sanitizer test strips to use until new ones arrive. When they arrive let the Health Officer know and she will come to collect the test strips on loan.
      • 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): • Dishwasher sanitizer (chlorine sanitizer) was empty at the time of inspection (bottle had no sanitizer inside), and staff were checking the dishwasher sanitizer levels with quats test strips (which were picking up detergent levels, not chlorine based sanitizer). Health Officer set up a bottle of domestic chlorox bleach with the dishwasher as an interim measure (until new bottle of approved sanitizer arrives) and tested the concentration, it was at 200ppm, which is acceptable until dishwasher specific chlorine sanitizer arrives. When the new chlorine sanitizer arrives, have staff purge the line of the chlorox and run it with the supplied chlorine sanitizer. Health Officer lent staff test strips to use until new test strips arrive (check levels 1x daily and record on logs to ensure it is between 100-200ppm, or what the manufacturer specs note on the outside of the machine). Note: facility provides paper plates/cutlery for customer use.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Chemical storage cabinet (under sink) beside the dishwasher is in disrepair - shelf is collapsing and rotten - this must be repaired to provide a smooth, easy to clean waterproof light coloured surface.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Staff are logging dishwasher sanitizer (thank you), however, they are logging incorrect item (quats) with incorrect test strips. Begin logging the chlorine sanitizer concentration and supply logs on the day noted.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for sanitizer - if using bleach to sanitize surfaces and equipment, bleach test strips required 0-200ppm range.
      • 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): • Single use disposable table wear and plates supplied. • Staff to use existing 2 compartment sink to wash/rinse/sanitize until commercial dishwasher is reinstated in the facility. Health Officer to supply instruction on 2 compartment sink warewashing methods. Purchase bleach sanitizer and test strips today.
      • F2.3B Manual dishwashing procedure 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Commercial dishwasher has been removed. Must be reinstated as facility only has 2 compartment sink for handwashing/warewashing To be reinstated ASAP. Continue to use single use disposable tableware and utensils and use the 2 compartment sink wash/rinse/sanitize procedure until new commercial dishwasher has been reinstated.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • OUTSTANDING: Permit to be posted in the breakfast area, this was noted at last inspection - must be moved to area where public can see the permit. RESOLVED, Corrected during inspection.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Spilled food debris noted in the bottom of the fridge (black fridge w/ sliding door). Clean food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit was posted in the breakfast preparation room - this must be moved to a conspicuous location where the public can view it, for example dining area. Please move to another location on or before date noted above.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The commercial dishwasher is not functional. • For the proper washing and sanitizing/disinfecting of wares and utensils the dishwasher must be operating. • If the dishwasher cannot be repaired then it must be replaced with a fully operating commercial grade dishwasher (complete by November 24, 2022).
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • At least one person on shift in the kitchen must have a valid FoodSafe certification. • At the time of inspection, the lone staff member who works in the kitchen at breakfast does not have FoodSafe certification. • All staff members who work in the kitchen must enroll in the FoodSafe course by November 3, 2022.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Detergent and sanitizer could not be detected in the dishwasher at the time of inspection. The dishwasher sanitizer supply in the 4 L bottle has degraded to a low strength; this could be the cause of no sanitizer being detected in the dishwasher. • Have the chlorine sanitizer supply renewed, and the dishwasher retested to determine if sanitizer is being injected into the rinse cycle (a minimum of 50 ppm chlorine should be detected ).. Test the chlorine sanitizer in the rinse cycle daily with the chlorine test strips; new test strips can be purchased at ICS Clean Supplies, Kamloops, or Perfect Solutions, Kamloops.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
      • Observation(s): EHO to remove operator contact - no longer with company. EHO have clerical update the information.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers required for all coolers and freezers. 2x freezers require thermometers. 1x fridge requires thermometer (yogurt service cooler).
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): As there is a new owner, a new permit will need to be issued as permits are non transferrable.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
      • Observation(s): Updated contact information provided.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • 105jordans

    We stayed for a hockey tournament, they were nice enough to let us use the breakfast room area at night so our team could have a pizza party. The staff was fantastic and the rooms were super clean. Housekeeping is perfect! They even have electric charging for my car. Kiran, Joey and Chris went out of there way to ensure our team was happy and cared for. We greatly appreciate this hotel and we look forward to coming back every year. Two thumbs up 5 star rating in my personal opinion.

  • Aleicia M.

    The room smelled like it was smoked in for a long time, that stale old smoky smell. There was also a large brown stain on the floor upon entry. I left my sandals on the entire time because of it. For a quick stay off the highway, it was sufficient, the bed was comfy atleast, and the shower seemed clean. The gentleman checking us in on the night of June 22 was very welcoming.

  • Blessing Obi

    I had a great stay at Holiday Inn Express Kamloops. The hotel is conveniently located in Aberdeen, with easy access to shopping, restaurants, and the highway. The room was clean, comfortable, and had all the essentials needed for a pleasant stay. The staff were friendly and provided excellent service throughout my visit. Overall, it’s a great choice if you’re looking for a comfortable and well-located hotel in Kamloops.

  • CMcK

    Overall this hotel was great value. I am hard to please when it comes to cleanliness but I could find nothing wrong! The pool, hot tub and fitness area is lovely and would even be nicer in the summer as they have and outdoor area off of the pool. At most hotels the continental breakfast is a pass, not here! I didn’t get her name but the lady in there is amazing! The food choices were the best I have ever seen. I am celiac so could only smell the fresh baked cinnamon buns but it was easy to deduct that they were delicious from the comments of all the others! I had lots of eggs, bacon or sausage, gf hash browns, and fresh fruit to choose from. I highly recommend this hotel.

  • Jeff Futchko

    One of the best IHG properties we stayed at in our latest 3 week roadtrip and definately the best breakfast staff. The property and room themselves were clean and as expected from an HIE. The location was on the out skirts of the city a perfect distance away yet close enough to get everywhere. The shooping centers, restaurants and ubiquitous Walmart :), all within a few minutes driving. There's a Costco warehouse and gas station abour a block away. (Canadian Costcos and parking lots are nuthouses I must say, take a pill it's a warehouse store not insane asylums- although shoppers act like its the apocalypse LOL). (One other none hotel directly related item, the McDonalds across the street- the best dinner ever- and I generally detest McDonalds, but they had a creamy parmesean, bacon and black pepper that I just had to try...plus POUTINE! McPoutine are you kidding! I ended up eating that meal 3 times while we were in Canada)(TAKE NOTE AMERICAN McDonalds! Poutine!) Anyway. Parking is more than adaquate and as I said far enough away to not be a concern about having the car there. Plus the hotel is on the upper side of the hill and had nice views to boot. Breakfast as you would expected food wise, but the attendants... boy they made a difference. They was Chikaho and Dallas. Both very friendly, but Dallas was really above and beyond. Her cheerful smile and genuine interest in everyone's experience and travel was a wonderful addition to the morning routine. It is people like this that take a standard experience to an exceptional one. Thank you for getting the first days of the trip off to a wonderful start.

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