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Red Collar Brewing and Taproom

355 Lansdowne St Kamloops BC V2C 1X9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Collar Brewing and Taproom has been inspected 11 times by Interior Health Authority since October 24, 2014. The most recent inspection, on February 20, 2026, recorded 1 infraction.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 February 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 6, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher gauge temperatures not matching internal max recording thermometer temperature for final sanitizing rinse. Internal utensil surface temperatures match the machine gauge wash cycle temperatures of ~56°C but do not reflect >82°C final rinse temps observed on machine gauge. Service unit to confirm that the final rinse water is entering the wash chamber to heat utensils to minimum temperature of 71°C. • Manual utensil sanitizing in sink to be followed on an interim basis.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Glass washer operation adjusted to provide a 50 ppm chlorine sanitizer final rinse.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher gauge indicates >180°F in final rinse and ~150°f in wash. Max recording thermometers indicate ~150°F at the dish surface where the minimum reading should be 165°F. Have the unit services to ensure that the final sanitizing rinse water is properly entering the wash bay and contacting the utensil surfaces. • Until servicing is completed, immerse washed utensil sin sink in 100 ppm chlorine solution for 2 minutes, followed by air drying • Maintain a minimum of 50 ppm chlorine residual in the sanitizing rinse in the glass washer.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Adjust Glass washer to provide a minimum of 50 ppm chlorine in final rinse. If unable to adjust or service the unit, all glassware must be washed in the kitchen dishwasher until servicing is completed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Dishwasher rinse gauge not operational. Repair unit to be able to confirm sanitizing rinse temperature on a daily basis.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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