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Oak & Barrel

405 Victoria St Kamloops BC V2C 2A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oak & Barrel has been inspected 8 times by Interior Health Authority since September 21, 2017. The most recent inspection, on April 20, 2026, recorded 2 infractions.

1 of 8 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on April 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on April 20, 2026. For example: 7 Are foods protected from contamination?

  • 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 across 2 separate inspections, most recently on May 15, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 15, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Ice scoop found on top of ice machine. This can get dusty which can contaminate the scoop
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher 50 ppm sanitizer-good Quat sanitizer LOW reading only approx 100 ppm .
  2. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Place food especially open products in containers with lids to protect from contamination and pests.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips needed for surface sanitizer. Obtain proper labels for your spray bottles from the chemical supplier
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Have dishwasher serviced as final rinse should be 50 ppm
      • F2.3A Mechanical dishwasher/glasswasher 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): Outstanding since Dec 19/24 report: • Continue cleaning and organizing including the former banquet food room • Repair coving tiles in walk in cooler and corner by pop syrups • Complete floor re surfacing in walk in cooler • Clean around pop syrup boxes May 15/25 inspection: • Improve sanitation behind cooking equipment-accumulation of grease and food debris • Improve lighting in kitchen especially by the entrance. Some fixtures replaced with LED but still dark in areas • Clean area under dishwasher and sinks • Walls in walk in cooler starting to show signs of rot. Wood is not ideal even painted in walk in coolers. • Clean floors in walk in cooler and refinish floors • Paint walls as needed in both restaurant and near pop syrups
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure all hand sinks have liquid soap and paper towels even the front hostess area
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily temperature records to be maintained. Thermometers to be in all coolers
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Iodine test kit required for iodine sanitizer at bar glass washer • If using Quat sanitizer for surfaces , test strips also required. All sanitizer bottles to be labelled .
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan to be updated to include a check sheet for bar glass washer sanitizer levels.(iodine)
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips required to test sanitizer spray Label all bottles of sanitizer with contents
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan to be updated to include a check sheet for bar glass washer sanitizer levels.(iodine)
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff is using a cleaner not a sanitizer. Staff to be trained in proper chemical use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan to be updated to include a check sheet for bar glass washer sanitizer levels. Sanitation plan should outline correct sanitizers to use. Consult with your chemical supplier to provide staff with an outline of what to use where Covid sanitizers must meet Health Canada's list of approved Covid sanitizers
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  7. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employees should have long hair tied back
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff on duty could not provide proof of valid food safe
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    0 infractions

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