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Kamloops Travel Center

175 Kokanee Way Kamloops BC V2C 6Z2 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Kamloops Travel Center has been inspected 9 times by Interior Health Authority since January 3, 2018. The most recent inspection, on September 1, 2026, found no infractions.

5 of 9 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: Pests, Protecting food from contamination and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on February 15, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 separate inspections, most recently on June 13, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 15, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Dairy-based coffee creamers stored inside a counter top display cooler with an ambient temperature of ~10°C. Cold potentially hazardous food must be stored at ≤4°C. Corrective Action: • Relocate the coffee creamers to a cooler that can maintain temperatures of ≤4°C. If using time as a control measure, adequate logging must be conducted. The creamers cannot be stored in this manner for >2 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Following recent plumbing work done behind the washer/drier, the dry wall was fully exposed. • (2) Worn out door sweep at the main entrance of the facility. Recommendations of the pest control company not followed. • (3) Items/boxes stored directly on the floor, preventing adequate cleaning and monitoring of potential pest activities. ** The above conditions may allow the entry and harbourage of pests Corrective Actions: • (1) Repair and seal all dry wall/ ceiling openings in the dry storage room. • (2) Replace the door sweep under the main entrance. Ensure a full seal. • (3) Place all boxes/ items ≥6 inches above the floor.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Through cleaning of back storage area and coolers. clean floors ,repair wall damage.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • The inside of the microwave, the milkshake machine, and the slush machine were dirty. • Some of the foods in the walk-in freezer were on the floor (e.g., pepperoni and bread). • The floor of both walk in cooler and freezer were dirty.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • There were pest droppings on the ground in the storage room, especially in the corner. The store must seal any holes that can allow the pests access. The storage room needs to be rid of clutter and be organized. The clutter could allow harboring of pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The chest freezer needs to be defrosted. • The storage room and walk-in cooler & freezer need to clean up.
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Replace weather stripping at bottom of rear door to exclude access by pests such as rodents
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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