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Riverland Inn & Suites - Breakfast Room

1530 River St Kamloops BC V2C 1Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Riverland Inn & Suites - Breakfast Room has been inspected 5 times by Interior Health Authority since November 18, 2021. The most recent inspection, on May 7, 2026, recorded 5 infractions.

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

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.

  • 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 May 7, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 7, 2026. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 May 7, 2026. 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 May 7, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 21, 2024. For example: 2 Are proper pest control measures in place on the premises?

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.

5 inspections

  1. Monitoring

    5 infractions

    • 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): Upright freezer was found to be full of meat. Meat is not used in this business . All meat is to be removed from the premise and all food on premise is to be from an approved source and for the use in the kitchen.
      • F1.6A All foods on the premises must be from an approved source.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Staff could not locate the food grade sanitizer
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Commercial dishwasher was not functioning. Staff were attempting to hand wash dishes/utensils without adequate facilities • Staff were unable to show what sanitizer was being used in the kitchen
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Premise lacks a 3 compartment sink/commercial dishwasher. At this time , Single service disposable only
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sinks in the kitchen and bathroom lacked paper towel.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips required for the spray bottle sanitizer. Label bottle .
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Chlorine concentration in low temperature dishwasher measured at 10 ppm. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to call in for service to adjust sanitizer today. Breakfast bar was already done for the day so everything will require re washing. • Bottle of sanitizer to be kept in the kitchen area. The only bottle was located at the front desk of the hotel. Corrective action: Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records to be maintained. Coolers, hot holding etc Food safety plan to be onsite and available for staff to consult
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation records to be maintained. Sani log for low temp dishwasher to be maintained daily so staff can notify and call for service if sanitizer is not at acceptable levels.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No food safe certified staff were on duty today
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired QUAT and chlorine sanitizer testing strips observed. Corrective actions: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. Note: A probe thermometer must be available for monitoring food temps.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap observed around plumbing fixtures across the two-compartment sink. This may act as breeding ground for pests. Corrective action: Seal gaps around plumbing fixtures across the two-compartment sink. Note: Ensure to clean the rodent droppings and monitor the pest activity in the facility.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine concentration in low temperature dishwasher measured at 10 ppm. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Corrective action: Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat and chlorine sanitizer test strips are onsite
      • 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): At time of inspection the low temperature dishwasher had very little chlorine sanitizer concentration. Staff had arranged for a service and were waiting. Breaksfast bar was not open to the public yet
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was reviewed and comments provided. Will wait until comments are incorporated to correct infraction
  5. Monitoring

    0 infractions

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