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Riverbend Manor

760 Mayfair St Kamloops BC V2B 0E5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Riverbend Manor has been inspected 15 times by Interior Health Authority since June 3, 2013. The most recent inspection, on July 10, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 7 times across 6 separate inspections, most recently on December 18, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on June 18, 2025. For example: 4 Are proper 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 2 times across 2 separate inspections, most recently on June 18, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 June 18, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 1, 2016. For example: 10 - Are foods from approved sources?

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.

15 inspections

  1. Monitoring

    0 infractions

  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): employee's personal effeect ( jacket) was observed hanging on the pole of the dry goods shelf
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    8 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Sweater hanging in the corner of the shelf for shelf stable foods ( dry goods area) must be removed. Staff must use their lockers or a dedicated area in the worksite to store their personal effects away from the food storage and food prep areas in the kitchen and/or dining room. F1.7D Cart is inadequately sanitized- staff performing the wiping of the cart was not following the Sanitation Plan requirements: soiled towel is being used ( stored in the basin of hand wash station, solution from spray bottle was checked and detected concentration ( in ppm) of quat was almost zero ppm)
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer for Kenmore coffee cream fridge (dining room) needs to be replaced as it's not reading accurately It is suggested to use a secondary thermometer for the walk in freezer
      • 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): F2.3D spray bottle containing quat solution ( for cart wiping) was checked and observed concentration was 0-100 ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Walk in freezer was maintaining foods at temperatures warmer than 0°F ( observed temperatures were 10°F and 8°F)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Hand wash station outside Jaidev's office has a leak, water ends up spilling unto the floor in the adjacent area F2.5C Staff ( K) was observed using soiled re-usable burgundy bar towel in wiping the carts ( wet/used towel was placed inside the hand wash basin, and then used for wiping the cart instead of getting a new towel) F2.5G scoop for pancake mix must be changed ( don't use measuring cup or don't leave the scoop in the food to prevent contaminating the food when the handle/contaminated part of scoop is in contact with the food) F2.5K Glasses in the dining room must be relocated to keep them at a safe distance from splashing contamination ( maintain a foot or two of clear apron on either side of the hand wash basin to prevent contaminating food and/or food contact surfaces)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Burgundy bar towel is being used to line the drip tray for the BUNN Juice dispenser
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7D and E The leak in the faucet may discourage staff from using the hand wash station by the office ( and increases the likelihood of staff skipping the hand washing step altogether, which will then increase food contamination)
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • 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): Manager to review the Sanitation Plan and re-train staff on requirements of Sanitation Plan. Staff were not following the Sanitation Plan requirements. The once every 7 days checking and recording of Quat ammonia concentration will have to be revised to a more frequent schedule ( at least once every day or every time a spray bottle is filled or once in am and once in the pm).
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Diversey product (J512 ) sanitizing solution contained in spray bottles ( 3 in the kitchen) was checked but concentration of Active Ing. observed was <150 ppm
      • 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): Light cover was missing for the light tubes in the kitchen
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Danby mini fridge for coffee cream in the dining room was not keeping the PHF at ≤4°C/40°F ( observed temp was 50°F)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice cube scoop was being stored on top of ice machine where it can be contaminated with dust-CDI
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan will have to be updated/revised to change the name of the chemicals that will be used for cleaning and sanitizing
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): EHO observed a product being held at ambient temperatures contrary to the label instructions of the manufacturer ( Classic Sysco S marg states it MUST BE KEPT REFRIGERATED at temperatures not exceeding 8°C)-CDI
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): EHO observed a couple of contaminated utensils ( offset spatula and meat fork) being stored in the drawer for washed utensils; suggested that utensils be inspected after washing and drying to ensure that CRITICAL LIMITS are being met (i.e., contaminated surfaces are re-washed to prevent food contamination)
      • 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.
  7. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan to include the rack'n roll ( rolling rack) cover
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Shirriff pudding, RobinHood cake mixes, and other opened bags of food in dry storage area needs to be transferred to food-grade bins with tight-fitting lids for pest proofing
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Target concentration for quaternary ammonia sanitizer to be added to the plan
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): advised operator on regulatory requirement re: hair restraint and to please ensure food is not contaminated by hair-it is recommended that foodhandlers with long hair wear a cap or hair net to restrain hair ( EHO observed 2 foodhandlers who have shoulder-length UNrestrained hair at time of inspection)
      • 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
    • 10 - Are foods from approved sources?
      • Observation(s): Sysco and Grocery People, chicken ( raw, dressed) is from Art Thiessen dba "Work of Art", 617 Lilac Ave (250) 554 5459-will have to check if Art is an approved source for poultry
      • 10.1 - All foods on the premises must be from an approved source.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): cream in the Danby fridge maintained at temperatures above 4degC (8-10degC)
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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