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Route 97 Diner

4901 Kamloops-Vernon Hwy Westwold BC V0E 3B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Route 97 Diner has been inspected 11 times by Interior Health Authority since June 2, 2014. The most recent inspection, on March 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 and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on March 20, 2026. 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 November 6, 2019. For example: 7 Are foods protected from contamination?

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): • Sanitizer solution had deteriorated to the point where a 50 ppm chlorine residual could not be detected on utensils following completion of the wash cycle.
  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): • Dishwasher final rinse not showing minimum 50 ppm chlorine residual after sanitizing cycle. A manual sanitizer soak was implemented at time of inspection. • Have service company troubleshoot the irregularity in chemical feed system for start up next spring.
  3. Monitoring

    0 infractions

  4. 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 final sanitizing rinse not in operation. Manual sanitizing process to be implemented until the machine is serviced
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • No sanitizer detected in final rinse of commercial dishwasher • Manual 100 ppm chlorine sanitizer soak of dishware to be carried out after washing by machine. Contact service provider to adjust machine rinse cycle.
      • 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): • see F1.7
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final rinse sanitizer residual measured at approximately 10 ppm. A minimum 50 ppm chlorine residual must be present on washed dishware following the full cycle. • Adjust or have unit serviced to provide minimum 50 ppm chlorine sanitizer residual. • Note: discontinue the use of vinegar as a food contact surface sanitizer. Utilize either bleach or quats mixed to the correct concentration (100 ppm and 200 ppm respectively). Keep wiping cloths immersed in the approved sanitizer solution when not in use.
  11. Monitoring

    0 infractions

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