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Pantastic Grill

273 Tranquille Rd Kamloops BC V2B 3G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pantastic Grill has been inspected 3 times by Interior Health Authority since October 7, 2025. The most recent inspection, on September 21, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on September 21, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 21, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 March 6, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 7, 2025. 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 once on October 7, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

3 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Items in hot holding unit measured <60°C. Operator reports items were placed in the unit from the fridge. Items had only been out of the fridge approximately 15 minutes, so operator was instructed to rapidly reheat items on the stove before placing back in the fully preheated hot holding unit. The hot holding unit must not be used to reheat food. All items must be rapidly reheated to 74° before being placed in the fully preheated hot holding unit.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employee observed moving between tasks without changing gloves, or washing gloves. Staff was reminded that gloves are single use and must be changed between tasks, and must be discarded immediately once removed. Hands should be washed prior to donning gloves and after removing.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Rice in hot holding measured at 46°C. Operator reports rice was cooked then placed in the hot holding unit prior to pre-heating the unit. The unit was observed unplugged. Rice had been in the hot holding unit approximately 1 hour so operator was instructed to reheat the rice to a minimum of 74°C and monitor the temperature hourly to ensure it remains above 60°C at all times.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is a small gap at the bottom corner of the back door that may allow for the entry of pests. Corrective Action: Replace the seal around the edge of the door to close the gap.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Rice in hot holding measured at 48°C. Operator reports rice was rapidly reheated to 74°C then placed in the hot holding unit prior to pre-heating the unit. Rice had been in the hot holding unit approximately 1 hour so operator was instructed to reheat the rice to a minimum of 74°C and monitor the temperature hourly to ensure it remains above 60°C at all times. • Top items in sandwich cooler near the grill measured at 10-11°C. • Several open containers of sauces in dry storage labeled as 'Refrigerate after opening'. All items with this label must be refrigerated after opening. Corrective Actions: • Operator will reheat the rice to at least 74°C immediately, then place back in the hot holding unit and monitor temperature hourly to ensure it remains above 60°C. If 60°C cannot be maintained, another unit must be used or rice stored at ≤4°C. A revised procedure will be implemented where the hold holding unit for the rice will be preheated prior to hot rice being placed inside. The hot holding unit must not be used to reheat the rice. • All items in the top of the cooler must be relocated to another cooler that can maintain a temperature of ≤4°C. Have the unit serviced to ensure that it can maintain acceptable temperature in both the bottom and top areas. • Move all items labeled Refrigerate after opening to a cooler that can maintain ≤4°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): • Several coolers and freezers are not equipped with a thermometer for monitoring temperature. • Test strips not available for monitoring concentration of chlorine solution used for wiping cloths. Corrective Actions: • Acquire a thermometer for each cooler and freezer to monitor temperature • Acquire chlorine test strips for monitoring concentration of chlorine sanitizing solution. Some test strips left with the operator until new ones are ordered. Note: Quats test strips were available on site.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer in spray bottles was measured at >500ppm. This can present a risk of chemical contamination if surfaces are not rinsed with potable water after sanitizing. A new solution of sanitizer was prepared by the EHO and measured at 200ppm. Operator will continue to mix sanitizer to this concentration in the future.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Several wiping cloths observed stored on work surfaces throughout the kitchen. EHO helped the operator to prepare a solution of 200ppm chlorine and all wiping cloths were relocated to this solution. The concentration of the sanitizing solutions should be monitored regularly and replaced as often as needed to maintain appropriate concentration.
      • 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): • Both hand wash sinks were lacking single use paper towel for drying hands • One hand sink was obstructed with a mop bucket and bottles of cleaners in the basin. These were removed during the inspection. (CDI) Corrective Action: • Ensure all hand sinks are equipped with single use paper towel in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Ensure that sanitizer concentrations (both spray bottles and bucket for wiping cloth) are monitored and recorded daily, as well as temperature of final rinse cycle for the dishwasher. Template provided.

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