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Logjam Coffee

437 Tranquille Rd Kamloops BC V2B 3G9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Logjam Coffee has been inspected once by Interior Health Authority, on July 3, 2026. The most recent inspection, on July 3, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 3, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on July 3, 2026. 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.

1 inspection

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • High temperature dishwasher reached only 67.1°C in the final rinse cycle. Minimum final rinse temperature must be at least 71°C. • Bucket of sanitizing solution measured 0 ppm quats, and spray bottle measured >400ppm. Quat sanitizers should be maintained at 200ppm. Bucket was drained and refilled, and spray bottle was diluted to both contain 200ppm. (CDI) Corrective Actions: • Have the dishwasher repaired to ensure the minimum temperature is reached in the final rinse cycle. Until it is repaired, all dishes must be submerged in a solution of sanitizer of adequate concentration then air dried, after passing through the dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher 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 maintained. Monitor and record temperature of all coolers, fridges, and freezers at least once daily. Template provided.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Monitor and record the temperature of the final rinse cycle of the dishwasher, and the concentration of sanitizing solution in buckets and spray bottles daily. Template provided.

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