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Korean BBQ Gui

408-1801 Princeton-Kamloops Hwy Kamloops BC V2E 2J7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Korean BBQ Gui has been inspected 2 times by Interior Health Authority since January 11, 2024. The most recent inspection, on October 20, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. 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.

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 October 20, 2025. For example: 7 Are foods protected from contamination?

  • 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 January 11, 2024. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 20, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, some foods were stored in direct contact with non-food grade plastic containers. Plastic that is not food grade can leach harmful chemicals into foods. • Please ensure all foods are stored in food-grade plastic containers with "NSF" marked on the plastic.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Miso soup being hot-held at above 60°C, however it is not included on temperature log sheets. Include miso soup temperature on log sheets and check at least once per day to ensure the miso soup is safe for consumption and the hot-holding unit is working properly. Temperature logs for September unavailable at time of inspection. Please send via email a photo of the September temperature log. Please send via email a copy of the updated temperature log, including a column for recording daily temperature checks of the hot holding unit containing the miso soup. Please use this updated log for November and into the future.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
  2. 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 had 0ppm sanitizer at the time of inspection. Operator switched out the old chlorine sanitizer and machine was primed - now 50ppm - Corrected During Inspection/resolved. Please ensure that staff are checking the sanitizer 1x daily and recording in the logs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Please ensure that test strips are used 1x daily to check the dishwasher sanitizer - must be 50ppm. Please begin today and email Health Officer copy of logs on date noted above. • Sanitation plan is onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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