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Kamloops Travel Center

175 Kokanee Way Kamloops BC V2C 6Z2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kamloops Travel Center has been inspected 11 times by Interior Health Authority since January 3, 2018. The most recent inspection, on September 1, 2026, recorded 1 infraction.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 6 times across 6 separate inspections, most recently on November 27, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on September 1, 2026. 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 4 times across 3 separate inspections, most recently on February 15, 2024. For example: 7 Are foods protected from 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 4 times across 3 separate inspections, most recently on February 15, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 2, 2024. For example: 2 Are proper pest control measures in place on the premises?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Cooking items were noted with large amounts of debris and build up. Corrective Action: Re-wash and sanitize all equipment. Ensure proper dishwashing procedures are being performed. F2.3D: Sanitizer solution was measured at a high bleach concentration. Ensure test strips are being used routinely.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • REPEAT INFRACTION: Various sauces including ranch dressing, ketchup, tamarind, mustard, butter chicken and pineapple curry stored at room temperature for extended periods of time. All sauces were discarded and containers must be washed and sanitized before being refilled. All sauces must be continuously refrigerated. • Pizza in small hot holding cabinet measured 43.5°C. Operator noted that the unit had not been functioning properly for some time. Pizza was discarded and cabinet will be removed from service until repaired or replaced. Note: Large hot holding display maintained temperature ≥60°C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No chlorine test strips available. • Hot holding units do not have thermometers to monitor temperature Corrective Action: • Acquire test strips to monitor concentration of chlorine sanitizer. Do not use the Quat test strips on site for chlorine sanitizer • Acquire a thermometer for each of the hot holding units and monitor temperature daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): REPEAT INFRACTION: Sanitation log not maintained. Monitor and record sanitizer concentration daily. Email monthly logs to EHO each month until further notice. Template provided.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Green Goddess sauce, chutney, ketchup, mustard, and ranch dressing stored at room temperature. Operator indicated they had been in the display <1 hr. Items were moved to the cooler and operator instructed to store in cooler moving forward. • Hot holding units were all measured ≥60°C, and display cooler ≤4°C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Edges and some surfaces of counters were sticky and had not been cleaned and sanitized since morning food prep • Probe thermometer and case have a buildup of food debris • Cart storing food wrap and packaging was a build up of crumbs and debris. The wall behind the card also has a build up of food that is causing the paint to bubble. • Sinks and dish drying rack require cleaning and sanitizing Corrective Actions: • Clean and sanitize all food contact surfaces including edges and backsplashes as needed and when morning operations are complete • Clean and sanitize the probe thermometer between uses. Include the inside of the case. • Clean and sanitize the cart and wall regularly to prevent build up of debris. • Clean and sanitize the sinks and dish drying racks before next use and as needed each day.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are not current. Maintain a daily temperature log for all hot and cold holding units. Email a copy of the log for the next month to the EHO.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation log not maintained. Keep a daily record of sanitizer concentrations and email a copy of the log for the next month to the EHO. Template provided.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): • Bag of tortilla bread observed under the counter of the food prep area with gnaw marks. The rodent droppings in the area confirmed that the damage was caused by pests. Refer to F2.2 for more information. CORRECTED DURING INSPECTION: • The bag was to be discarded by the operator.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Rodent droppings observed inside the cupboards of the food prep area. Chew and gnaw marks observed on a bag of bread (as previously noted). • (2) Gaps observed around plumbing fixtures that provide rodents with a point of entry. • (3) Excess food debris build up observed in the corner of the metal racks, providing rodents with a food source. • (4) Clutter and excess equipment stored under the oven, providing rodents with a place of harbourage. Note: Rodents can transmit disease causing bacteria and viruses and must be mitigated. Corrective Actions: • (1) Clean and sanitize all areas where rodent activities were observed. Monitor for new activities. Discard any food or take out containers that came into contact with rodents. • (2) Contact your pest control company to conduct an inspection and mitigate the rodent activities in the food service area. Email the report to the EHO for review. • (3) Fill (with wire mesh) and seal all gaps and openings. • (4) Deep clean all the areas where food and grease build up were observed (i.e., under the counters). • (5) Remove all equipment you do not use in the kitchen area. Keep the door to the old restaurant closed to prevent potential entry 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.
  5. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Hot-held potentially hazardous food had internal temperatures of <60°C (e.g., Cheese burger @52.5°C and Samosa @52.8°C). The site manager stated that the food items are consumed in ≤4 hours; however, no procedures are followed to monitor the time at which these food items are stored at <60°C. Corrective Action: • All hot-held potentially hazardous food MUST be stored at ≥60°C OR stored within the danger zone of 4°C-60°C in <2 hours. Adequate monitoring of the internal temperatures of the food must be recorded if the unit is not able to maintain temperatures of ≥60°C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Poor sanitation of the interior and exterior of the hot-holding display unit. Routine cleaning and sanitation is not conducted. Corrective Action: • Deep clean all food contact surfaces (i.e., interior trays of the display unit and the food prep table). Ensure routine cleaning and sanitation practices.
      • 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): *** Refer to Report #I-2024-187915-187915 infraction F2.2. • (1) Significant build-up of grease and food debris in the food service area can attract pests into your facility, providing them with a food source. • (2) Storage of greasy boxes and unnecessary equipment in the food prep area provides a place of harbourage for pests. Corrective Actions: • (1) Degrease, clean, and sanitize the food service area. Ensure no food crumbs and debris are present on the tables, inside cupboards, on rolling carts, under the oven, etc. • (2) Remove all boxes and other equipment not required for food service operations.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Significant debris build-up observed on the drying rack- cross contamination of manually washed/sanitized dishes. The rack was also blocking one of the sinks. Corrective Action: • Ensure thorough 1) wash 2) rinse 3) sanitize 4) air dry process of all dishes. The drying rack must be in sanitary conditions to prevent contamination of dishes after sanitation step.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Poor overall sanitation of the food prep and service area. Areas include, but are not limited to, panels above the oven, oven handles, food prep counter, inside of cupboards, the rolling cart, the interior and exterior of the hot-holding display unit, etc. Corrective Action: • Deep clean the entire food prep and service area. Ensure routine cleaning and sanitizing of all hard to reach areas. Schedule additional staffing to conduct cleaning duties.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Refer to infraction F1.2 above.
      • F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The handwashing sink was completely blocked by manually washed "staff" dishware. Corrective Action: • All handwashing sinks must ONLY be dedicated to handwashing. No washing of dishes or personal items can be done in this sink.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs from 1 year ago. Daily temperature logs not maintained. Corrective Action: • Ensure daily monitoring of coolers and hot holding temperatures on the template provided at the time of inspection. Check the interior temperature of the hot held food, not the dial on the unit itself as this is not an accurate representation of the temperature of the food. Write the exact temperature of the food, not a 'check mark' on the form.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Improve your sanitation plan and produce a detailed schedule for staff to follow.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Display cooler appears to be not functioning. Food temperatures of various sandwiches and salads in several locations of the display cooler were >4c as confirmed by internal food temperatures using a probe thermometer
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No hot water at the sinks in the deli, Sinks plugged and not draining
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • The thermometer in the sandwich display fridge was not accurate. It needs to be replaced.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No hot water at 2 comp sink
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): Clean and sanitize the deli area. Remove clutter on shelves and only keep what is needed to do food prep in this area
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Food prep not to occur in this area until all sinks are functioning correctly
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Improve your sanitation plan.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Hot holding unit temperature was measured at 54.7°C. The manager indicated that the food has been in the hot holding unit over 3 hours. Hot holding foods must be kept at the temperature of 60°C or higher. If it's under 60°C, the potential hazardous foods can be kept for 2 hours only. - CDI: The manager voluntarily discarded products in the hot holding unit. • Sandwich display fridge temperature was at 7°C. Observation during the inspection, the sandwich display fridge was opened frequently by the customers. The manager was told to turn the temperature setting lower. - CDI: The manager adjusted the temperature control dial, and the temperature reached 4°C in the end of the inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • The thermometer in the sandwich display fridge was not accurate. It needs to be replaced.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • The floor was observed with some pest droppings. The premises needs to clean up the clutter, it could allow the harboring of the 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): • Need to clean up clutter. • The chest freezer needs to be defrosted.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Air temperature of pizza display unit measured at 54°C. Internal probe thermometer checks of pizza and fried chicken at 52°C. Adjust accordingly to comply with F1.2B
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  11. Monitoring

    0 infractions

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