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Kamloops Curling Club Lounge

700 Victoria St Kamloops BC V2C 2B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Curling Club Lounge has been inspected 11 times by Interior Health Authority since February 26, 2013. The most recent inspection, on January 29, 2026, found no infractions.

9 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on December 12, 2016. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 December 12, 2016. For example: 5 - 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on September 22, 2015. For example: 17 - Are written food handling procedures (Food Safety 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 once on September 22, 2015. For example: 12 - Is the contact information the same?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 22, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle was empty in glass washer at start of inspection
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink needs liquid soap in a dispenser as well as single use towels in a dispenser. This sink should not be used for dumping glasses, washing dishes etc It was noted there were limes and straws in the hand sink. You have the other sink for that purpose. Keep this clean and used for hand wash only
  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was not functioning properly. Rinse cycle did not appear to be engaging. Dishwasher is to be serviced as soon as possible, in the meantime any dishes will have to be manually sanitized in the sink in 100 ppm bleach solution
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 12 - Is the contact information the same?
      • Observation(s): New manager contact. File to be updated
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Prior to operation, organize the food area. It was noted to be somewhat disorganized. Remove items not needed in the operation, keep food boxes on shelving rather than on floors, counters etc. Walk in freezer had food boxes stacked on floor which makes it difficult for cleaning and stock rotation. NOTE: Consideration should be given to some future maintenance such as painting , wall repairs, shelving painting etc at this facility
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Manager states he is using information from a former premise but this was not available for inspection. Previous manager's food safe plan was onsite but new manager was not aware of its content. Food temperature logs were not being maintained yet. Manager to review Food safety and sanitation plans and create a plan that will be customized to the new menu items, any new procedures such as off site food deliveries etc. Transportation of food , temperature controls etc must be included in the plan. All staff must be aware of the food safety plan and its procedures
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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