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Overlander Extended Care Hospital

953 Southill St Kamloops BC V2B 7Z9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Overlander Extended Care Hospital has been inspected 12 times by Interior Health Authority since March 4, 2013. The most recent inspection, on January 28, 2026, recorded 3 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food source, labelling and allergens.

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 6 times across 5 separate inspections, most recently on January 28, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on January 18, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 1, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 9, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 9, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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.

12 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Three units of dented cans observed in the shelving in Dry Store room ( Arrezzio AP marinara sauce 2.84L, 2 cans of baked beans)
      • 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): test strip being used appears dis-coloured ( light orange colour, no comparator chart in the container, so EHO can't verify the expiry date on this strip); Operator must ensure test strips being used are not damaged or expired and are kept in the case with the label and colour chart to ensure accuracy of the readings.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Professional cleaning for the exhaust canopy is overdue ( since Oct 2025). Operator states it will be done tomorrow. EHO requests to see the updated sticker/decal once the work has been completed.
      • 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.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B The Wifi router on the pole is collecting dust and needs to be wiped clean to prevent contaminating food in the immediate area. Please provide a cover to the exposed circuitry board to ensure exposed surface is smooth and cleanable. F2.5K Reusable towels were being used to line the carts and allowed to make contact with sanitized food contact surfaces ( metal pans and lids).Please refrain from this practice to prevent re-contaminating washed/sanitized food contact surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Menu clerk area drawer was observed containing a variety of materials not intended for food preparation ( food contact surfaces (scoops and knives) are allowed to have contact with non-food prep materials/office supplies such as exacto knives, staplers, calculators, sticky note pads). Operator to modify storage practices to ensure physical separation is maintained between food and NON-food items.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6D lids for the pans in the steam well carts /hot holding carts are missing handles- please replace to prevent hand contact with the underside of the lid ( the side that touches food) and for worker safety.
      • F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Opened packages of food ( packaging made of soft plastic and/or cardboard material, such as pudding mixes, choc chips, cocoa powder, etc...) in the dry goods room must be transferred to pest-proof bins with tight-fitting lids to exclude pests
      • 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 One of the drawers ( called "junk drawer") must be cleaned out to remove the utensils that are no longer cleanable or fit for active use ( eg, rusty cleaver/butcher's knife) F2.5K Tea towels are absorbent and may re-contaminate washed food contact surfaces. Towels must not be used to cover washed/sanitized dishes or to line carts/shelves in the kitchen F2.5B A few areas in the floor of the dishwashing room are no longer smooth and cleanable; some spots have standing water; Surfaces around Air Supply Vents are covered with dust; Corner of Walk in cooler#3 floor has spilled sticky liquid which needs to be mopped clean; Fan guard/covers for Fridge #1 ( walk in unit) must be wiped clean to remove the coating of dust
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The Total Vent Service sticker on the exhaust hood does not indicate the date for next scheduled service ( is it overdue?) dust and grime build -up is visible on the exposed surfaces of the baffle grease filters
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): A total of three dented cans were found on the shelves in the Dry Goods room (2 Campbell's cream of chicken condensed soups and 1 Success brand diced peaches). Manager to ensure that staff are trained on Food Safety Management Plan Section B FSMP 0200, FSMP0203 to know the acceptable criteria for Receiving food into establishment( "no rusts, no leaks and no dents") and to know Corrective Actions to be taken if criteria is not met.
      • F1.6B All food on the premises must be fit for human consumption.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Dinex Equipment systems cooler is maintaining PHFs at 6-7degC- PLS. get this infraction corrected within 24 HRS. 5 refrigerators checked-all good save for the Dinex one mentioned above 2 freezers checked-good temps
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 78-79degC dish level hot water temperature in sanitizing rinse cycle for Hobart conveyor dishwasher ###8.8 pan of glasses stored at the edge of hand sink where they are subject to splashing contamination (instead of on beverage cart)
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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