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Rebo's Argentinean Cuisine

69-501 Lansdowne St Kamloops BC V2C 0M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rebo's Argentinean Cuisine has been inspected 2 times by Interior Health Authority since October 27, 2025. The most recent inspection, on July 23, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on July 23, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on October 27, 2025. 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 once on October 27, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on October 27, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

2 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler drawers -food temp >4c. Only bring out food for the time it is needed to be prepared ie. lunch rush, dinner rush. Do not use these for general refrigerated storage unless they can maintain food temps at 4c and less at all times.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler drawers storing meat -food temp 7c Have these drawers serviced/lower temperature and it is not recommended you use these for storage but rather for the short time meat needs to be close to grill (ie. for busy times.)
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Food in coolers and while in storage are to be covered • Keep food and chemicals separate • Discussed wood boards used for various menu items and the condition some of these boards were in. Operator will start researching alternatives to wood as they get damaged by customer use.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • All bottles of chemicals are to be labelled with their contents and stored away from food • Glass ware washing and clean up to be completed at end of night prior to closing. Dirty glasses found in bar area from Saturday. • Discard fly strips • Concentrate cleaning in hard to reach areas such as under dishwasher , cooking equipment, filter vents, coolers, ice machine etc •
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Cold water tap is broken/leaking at back hand sink.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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