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Kamloops Moxie's Grill Bar

225 Lorne St Kamloops BC V2C 1W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Moxie's Grill Bar has been inspected 11 times by Interior Health Authority since October 21, 2015. The most recent inspection, on August 7, 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 Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on May 3, 2024. 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 once on June 7, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): [1] Sanitizer buckets kept in the bar and around the cook line in the kitchen were measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT solution is required to allow for adequate sanitizing of food contact surfaces. Corrected During Inspection: [1] Operator refilled the sanitizer buckets and concentration was measured at 200 ppm QUAT concentration. Ensure the sanitizer dispenser is properly dispensing sanitizer. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets. Note: Low temperature dishwasher with chlorine sanitizer solution was measured at 100 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  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): • Quat sanitizer found in buckets in kitchen was too low. (Quat test strip was reading an orange color close to the 0ppm indicator color) Corrected immediately during inspection by refilling bucket with fresh sanitizer that read 200ppm Quat sanitizer. Staff to regularly check concentration of sanitizer to ensure sanitizer has a concentration of 200-400ppm Quat sanitizer by using test strips.
      • 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): • Foods uncovered in dry storage area (taco shells and flour). Immediately corrected during inspection by placing lid that was beside bin of flour and finding lid for taco shells.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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