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KFC Taco Bell #1887

B-555 Notre Dame Dr Kamloops BC V2C 1E6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

KFC Taco Bell #1887 has been inspected 9 times by Interior Health Authority since March 28, 2014. The most recent inspection, on May 15, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 5 times across 5 separate inspections, most recently on May 15, 2025. 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 2 times across 2 separate inspections, most recently on May 28, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 13, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 4, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 13, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Spilled juices from the chicken totes in the walk-in cooler must be cleaned as spills occur. At the time of inspection an odour of rot was noticed in the walk-in cooler, resulting from spilled liquids under the racks not being cleaned up. Cleaning these spills must be part of the daily cleaning schedule. • Deep cleaning underneath the equipment is required. There was noted debris build up. Add this into your deep cleaning schedule. • There was flour debris on some equipment by the breading area. This must be managed and the area cleaned at a higher frequency to help reduce build up of the flour and other debris in the area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NEW INFRACTION: Spilled juices from the chicken totes in the walk-in cooler must be cleaned as spills occur. At the time of inspection an odour of rot was noticed in the walk-in cooler, resulting from spilled liquids under the racks not being cleaned up. Cleaning these spills must be part of the daily cleaning schedule. NOTE: Replace the broken toilet seat in the staff bathroom. NOTE: Securely fasten the light cover above the deep fry line; the cover is hanging unsecured on one side.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • NEW: Food and non-food debris has accumulated on the floor under the sandwich preparation line. Remove all debris, and have staff change procedures so that debris does not accumulate. • NEW: A large amount of oil is pooling on the floor under the fry line. Have all of the pooled oil and accumulated grease remove from the floor of the fry line. • NEW: All large gaps between the floor tiles at the fry line need to be cleaned and then filled with a floor filler to facilitate cleaning of the floor. • NOTE: Options should be considered for re-grouting of the kitchen tile floor. Existing deep grout lines should have build up removed, and tiles re-grouted so that the grout lines are more flush with the surface of the tile, facilitating cleaning. the type of grout used should be able to hold up against kitchen floor chemicals, oil and grease etc. • NEW: All fluorescent light fixtures in the kitchen must have the missing fixture covers replaced.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  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): • Sanitizer in bucket observed at 100ppm. Monitor sanitizer using the test strips to ensure adequate sanitizer levels. Corrected during inspection.
      • 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): • Cleaning required under dry goods shelves and shelving under freezer. Correct by June 02, 2021.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Items on 4 hour hold line - cheese, cut tomato salsa, etc. found to be 8-9C. PHFs to be maintained <4C. Staff put ice under the cold storage inserts and temperature dropped to 3.7C at the time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Please clean floor between the prep line and stand up freezer. Debris and food items noted. 2) Floor to be cleaned behind deep fry grills. Food/grease noted. 3) Floor and equipment to be cleaned on the kitchen side of the chicken hot holding units. Grease/fries debris noted. 4) Areas around the 3 compartment sink with food debris to be cleaned. 5) Walk in cooler - please clean and sanitize the floor/wall interface where food debris has been noted and ice has built up.
      • 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): 1) Cleaning and re-caulking at the mop sink required as surfaces have worn and debris noted to be stuck in worn caulking. Difficult to maintain the mop sink area sanitary in current condition.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats were initially > 200ppm, however once drained, refilled and adjusted, quats found to be at 200ppm. Have service provider review to ensure calibration is ok and levels of sanitizer 200-400ppm. Sanitizer provided in sani- buckets. 3 compartment sink provided for wash rinse sanitize. Food contact surfaces/utensils found to be in good order/sanitary.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Ensure coolers/freezers are cleaned of food debris. 2) Microwave requires cleaning. 3) Ensure staff clean hard to reach areas.
  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ceiling vents require cleaning/dusting - dust and debris built up. Advised it was to occur today, will occurr this week (tomorrow). Call when this has been completed and EHO will resolve observation. Otherwise, vents cleaned as per set schedule - every 6 months.
  9. Monitoring

    0 infractions

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