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McArthur Island Sports Concession #60618

1665 Island Parkway Dr Kamloops BC V0E 2A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McArthur Island Sports Concession #60618 has been inspected 6 times by Interior Health Authority since September 11, 2015. The most recent inspection, on May 29, 2025, recorded 3 infractions.

2 of 6 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, Pests and Food temperature control.

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.

  • 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 May 29, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 29, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 23, 2024. 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 once on June 20, 2023. 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 5 times across 4 separate inspections, most recently on May 29, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2 Please read the comments under F2.5 below
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A & B Big Eye popcorn unit ( upper compartment with the kettle and the storage shelves underneath) need to be cleaned-the kettle outer surface is coated in grease and debris Cuisinart toaster needs to be flipped and cleaned ( or taken out from premises if not being used) Cappuccino machine drip tray and inside needs to be wiped clean interior surfaces of the Beverage Air cooler needs to be emptied and cleaned/sanitized ( old foods in the unit must be discarded: chipotle mayo exp Jan 2025, some table eggs ( 2 have cracked shells))
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to Operate is not posted onsite
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Beverage Air line cooler was observed keeping a temp of 64°F (17.7°C); True Refrigerator ( single door, upright) keeps PHFs at safe temps.
      • 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): no chem test strips to verify concentration of AI of sanitizing chemical (Diversey Final Step J-512) no probe thermometer to check Critical Limits of cooked and hot held products
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A, F2.5B Beverage Air line cooler needs a deep clean ( exterior and interior surfaces) F2.5B Exhaust hood/canopy needs to be washed and professionally serviced (TVS sticker states it was due in April 2024)
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A existing non-compliance issue from June 2023 Inspection
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): spilled fruit punch powder ( pink powder) was not immediately cleaned up/wiped from the cold table see comment under F2.3
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hot chocolate/Cappuccino machine is covered with spilled powder mix Warewashing procedures are not being followed for equipment that is required to be cleaned in place ( see comment under F2.2A and F2.5A&B)
      • 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): see comment under F2.3 ( hot chocolate machine not maintained clean and sanitized) Wyott hot holding drawer handle is covered with sticky substance
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to Operate is not posted
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): permit to operate that is posted is the one issued to former operator (COIN shines both sides) Valid permit to be posted on site
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): San plan is not onsite
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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