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Kamloops Seniors Village

1220 Hugh Allan Dr Kamloops BC V1S 2B3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Seniors Village has been inspected 6 times by Interior Health Authority since January 9, 2018. The most recent inspection, on February 5, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 February 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on March 3, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 across 2 separate inspections, most recently on February 5, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 13, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wiping cloths when not in use to be stored in sanitizer solution. Corrected during inspection. • Cutting boards X 2 removed due to deep scores/staining. Corrected during inspection. • 2A: please do not store home canned pickles or home prepared items in the servery (it was recognized that this was not for wider food service, this was brought for one client by family member, however it is not to be stored in the servery with food items for all clients) Notes: • 2B has a cupboard/cabinet door missing, to be replaced • Tea Towels should be replaced with drying mats/pads under dish racks
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • logs show instances of temperatures >4C, but no corrective actions or notes showing whether further follow up or confirmation that temperatures have dropped to 4C or less. Discussed options with staff at the time of inspection. Send copies of temperature logs in 1 month.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • F2.1(B) New thermometer required for 1x freezer in sub kitchen 1(B). Appeared to be broken - Provide photo showing thermometer has been reinstated on or before date noted. Note: • Recommend test strips for each separate sub kitchen to assist staff in ensuring concentration of sanitizer is at required levels in bottles (this is more so recommended if the bottles of quats sanitizer are not changed out on a daily basis as concentration can decrease over time). There are test strips located at the chemical dispensing system(s) in the facility.
      • 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): • F2.5(A) One storage shelf in unit 2(B) requires refinishing or smooth, easy to clean water resistant surface or provide shelf liner as paint is starting to peel and this can in advertently transfer paint chips to food contact surfaces. Please provide photo showing completion on or before date noted. • A few cutting boards at the end of their useful life (deep scores/stained) - removed at the time of inspection CDI - Corrected during inspection. Notes: • Mild amount of food debris under the cook line - this is cleaned on a monthly basis as per sanitation procedures. • A few boxes of food noted to be on the floor in walk freezer in at the time of inspection, however, it was noted that an order had arrived and it is expected that these items are moved onto shelving, pallets or otherwise stored at least 6 inches off floor to prevent contamination and facilitate easy cleaning of floor.
      • 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.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher currently down in 2BC, maintenance has been called to service/repair. In the interim, ensure dishes are washed/sanitized using one of the other dishwashing units in the facility.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Minor cleaning required: main kitchen - hard to reach areas of dishwasher and wall behind dishwasher. If not included in routine cleaning schedule, ensure that the harder to reach areas in dishwasher and wall behind dishwasher are included in the cleaning schedule. Clean the wall below the juice/coffee service area. • Ensure staff do not store food items uncovered, can be subject to contamination (uncovered frozen items and half banana discarded in 2BC) CDI - Corrected during inspection.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Ensure cooling logs are kept for the cooling of cooked items to ensure foods go from 60C - 20C in 2 hours and 20C to 4C in 4 hours. Please scan and email logs on or before the date noted above. Thermometer calibration logs are recommended to supplement the calibration/checking of the probe thermometers.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
  6. Monitoring

    0 infractions

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