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Kamloops Seniors Village Servery

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

Official record from Interior Health →

Inspection summary

Kamloops Seniors Village Servery has been inspected 6 times by Interior Health Authority since January 9, 2018. The most recent inspection, on February 6, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6, 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 8, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 March 8, 2019. For example: 7 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 3 times across 3 separate inspections, most recently on February 6, 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 3 times across 3 separate inspections, most recently on February 6, 2026. 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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Quats test strips expired/replaced at the time of inspection. Corrected During Inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Tap leaking in the servery kitchen • Dishwasher/pipe leaking in the servery kitchen.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • See Kamloops Senior's Village Main Kitchen inspection report for details regarding temperature logs for refrigeration units (Logs show instances where temps >4C but unclear if follow up or corrective actions taken). Please send logs on date noted.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Ensure that test strips have their colour chart included with the dispenser (missing the colour swatch). Provide photo showing test strips with colour swatch is supplied to the servery.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Thermometer required for dessert cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Due to issues with hot water, some dishwashers were not reaching final sanitizing temperature of 71C at the dishsurface. Please advise when the dishwashers are reaching sanitizing temperature. If it is not an issue with the hot water, ensure that the units are repaired. In the interim, use alternate dishwashers in the facility that have access to hot water and are able to reach 71C at the dishsurface.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Some handwash sinks were without hot water at the time of inspection. Maintenance provider called and issue was resolved. However, Health Officer requires confirmation from the serveries that were without hot water. Please check all and confirm that hot water has been provided.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Ensure staff keep up with logs (fridges and dishwashers) - advise staff that they must be kept daily and forward copies of the logs showing temperatures are being monitored on or before the date noted above.
  6. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Ensure that staff who are logging the dishwasher temperature are instructed on proper procedures and logging and temperature requirements. Several instances of the logging occurring in the morning noted temperatures below the required sanitizing temperatures being recorded. Ensure all staff in the Servery are instructed in proper techniques.

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