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Moose Club Lounge

730 Cottonwood Ave Kamloops BC V2B 8R3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Moose Club Lounge has been inspected 10 times by Interior Health Authority since March 28, 2014. The most recent inspection, on April 27, 2026, recorded 2 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on April 27, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on February 5, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 4, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 27, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 once on June 4, 2015. For example: 17 - 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Ceiling tiles have been removed and must be replaced ( over the sinks area)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): slight renovation to the space/premises; a partition wall was added to separate the seniors community kitchen from the Moose lounge premises ice machine and glass washer was added into the Moose Lounge side; the keg cooler was also rotated, so the door is now facing the lounge space/bar.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): bar tender failed to perform hand hygiene immediately after doing cash transaction /handling POS system and prior to beverage preparation; As well step 1 of Wash Your Hands sign was omitted during hand washing
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D section of the beer glasses ( rim and top 1/3 section) are being wiped with a re-usable rag ( that is not kept in sanitized state- ie., rag is placed on the countertop) after glasses are filled with draft beer and prior to customer service.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): thermometer for KOOL it sliding door cooler needs to be replaced ( malfunctioning )
      • 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): please see comment under F1.7 raw wood surfaces inside the cooler and freezer must be sealed to prevent mould growth
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station needs a dispenser for the roll of paper towel to keep the towels clean and dry
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B Kool-It cooler and Danby Designer ( mini fridge) is not equipped with a thermometer
      • 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): F2.5K Storage of Ice Scoop- Terry cloth towel( placed on top of the countertop) is being used to hold the ice scoop in the bar See comment under F2.6F
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F Please use a cleanable container for the ice scoop( food contact surface) to ensure ice scoop storage is done in a sanitary manner. See comment under F2.5K
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips for measuring chlorine sanitizer concentration
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine and Quaternary ammonia products are used as sanitizers in establishment; Operator to ensure appropriate test strip is used ( HYDRION QT 10 for two chain quats or QT40/44 for 4 chain quats) and test strips for Chlorine/bleach to have a range of 50-200 ppm; White fridge needs a new thermometer ( not accurate reading at time of inspection)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Blakeslee DW sanitizes with hot water at a temp. of 79degC Raw wood inside coolers need to be sealed to ensure cleanability or replace wood with cleanable material to prevent mould growth
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): ice for consumption needs to be separated from ice used for cooling the plate for pop hose
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  10. Monitoring

    0 infractions

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