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Kamloops Curling Club Concession

700 Victoria St Kamloops BC V2C 2B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Curling Club Concession has been inspected 11 times by Interior Health Authority since December 4, 2012. The most recent inspection, on January 29, 2026, recorded 1 infraction.

4 of 11 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on January 29, 2026. 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 3 times across 3 separate inspections, most recently on November 16, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 February 11, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 February 11, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 5 separate inspections, most recently on December 19, 2024. For example: 3 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Spray bottle with Quat sanitizer was found to have 0 ppm sanitizer. Surfaces were not being sanitized properly • High temp dishwasher 72c at plate. Acceptable.
      • F2.3C Clean in place warewashing procedures 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.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips onsite but expired. Replace and store correctly as the package appeared to have been wet at some point.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher reaching minimum required rinse temp. Quat sanitizer bottles---> 0 ppm Staff not checking concentration with test strips Use bleach and water for sanitizer until dispenser is checked by service representative
      • F2.3C Clean in place warewashing procedures 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temp records to be maintained Temperatures of coolers or cooling not being monitored or recorded.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sani logs to be maintained for surface sanitizers.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips required to ensure sanitizers are at standard
      • 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): Bottle of Quat 0 ppm concentration at time of inspection
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen meat found defrosting at room temperature. Recommended way is plan in advance and thaw in the cooler or under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temp records to be maintained
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff working had an expired certificate (2021)
      • 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.
  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperatures of coolers or cooling not being monitored or recorded.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
  5. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Other staff members( non kitchen staff) were seen to be entering kitchen area and accessing kitchen equipment for personal use and not washing hands prior to entering the food preparation area. A staff room would be more appropriate for preparing personal food items.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): It was noted that there were bus trays of frozen chicken thawing in the back Staff should should be following food safe methods for thawing such as in the walk in cooler or under cold running water
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitation and maintenance needs improvement in premise. Flooring under sandwich cooler in cooking area requires repair as a section of the linoleum is missing and has become difficult to clean the floor. Exhaust filters and cooking equipment/fryers have an accumulation of food debris and should be identified for more routine cleaning in your Sanitation plan Premise requires organization in the back so items are placed on shelving and removed from the area if not needed in the operation. Cold water tap at sink by dishwasher is broken and requires repair It was noted many buckets of used oil from fryers in the kitchen. Do you have waste oil disposal arranged?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records were missing for February. Manager photocopied extra templates for staff so they can start maintaining records.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Manager was recertified in food safe but the cook on duty that is doing the food prep does not have a current food safe certificate. Because this food handler is doing the majority of the food processes and working alone in the kitchen, they should have a valid food safe certificate The online refresher if still available can be accessed 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers must be supplied in all coolers Cooler temperatures were in compliance at time of inspection but it is not clear who is monitoring this and where records are located.
      • 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): Will have to complete a follow up inspection to check on dishwasher final rinse temperatures. Quat 200 ppm Cleaning and sanitizing of food prep area needs improvement
      • 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): Improve sanitation of premise. Exhaust vent system-filters were dirty, appears a routine cleaning was due in June 2016? Cooking equipment needs cleaning as does shelving and general food prep area. The back storage area and walk in freezers is generally disorganized, boxes and other items on the floor makes it difficult to clean. Remove items no longer needed in operation, use shelving, keep floor areas clear. Your sanitation plan may need updating to ensure these areas are part of the cleaning schedule.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Records of temperatures for such things as coolers and hot holding could not be found. Appears only certain staff assigned to do temperature monitoring and when it is their day off nothing is being done. Staff on duty must know what the food safety plan is, where it is located, what is instructed for temperature monitoring etc.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Documentation for the food served such as ingredient lists, nutritional information must be available for staff. Breads and other baked products from Craigs bakery does not have any information
      • 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.
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a. The final rinse temperature of the dishwasher should be checked. At the time of inspection the maximum temperature of the final rinse cycle was 68 C (154 F), this was recorded at the dish rack after 4 cycles. The final rinse temperature should be a minimum of 82 C (180) at the machine gauge, or a minimum temperature of 71 C (160 F) at the dish rack.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a. The crock pots that are currently being used to hot hold foods will need to be replaced. The tops are cracked/broken with one taped together. This equipment should be replaced by December 21, 2015.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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