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Royal Inland Hospital

311 Columbia St Kamloops BC V2C 2T1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Royal Inland Hospital has been inspected 12 times by Interior Health Authority since March 15, 2013. The most recent inspection, on October 6, 2026, found no infractions.

9 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 2 times across 2 separate inspections, most recently on September 22, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 1, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection, the refrigerated display table in the self-serve line was not maintaining acceptable temperatures. Limit the amount potentially hazardous foods in the display table to those that can be sold within a 2 hour period. Discontinue displaying potentially hazardous foods in the refrigerated buffet table once the new mechanical refrigeration unit is repaired and operating effectively.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Reliance on ice for cold holding table at cafeteria sandwich/grill station to be discontinued and replaced with mechanical refrigeration unit.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The kitchen staff must have an appropriate thermometer for monitoring the dishwasher temperatures. Dishwasher temperatures should be monitored by observing both the temperatures on the machine temperature gauges, as well as monitoring the sanitizing rinse cycle temperatures (final rinse cycle) "at the rack/dish" inside the dishwasher. The "rack/dish" temperature is monitored by placing a maximum registering thermometer inside the washer. The dishwasher contractor/technician for RIH should be consulted to determine if the dishwasher is currently operating at the correct temperatures to ensure that after the water has left the manifold/pipe the water reaching the dish is still at an adequate sanitizing temperature (71 C - 74 C) for the required length of time. The temperatures of the "wash", "rinse" and "final rinse" cycles are all important in the dish surface reaching the proper sanitizing temperature. Refer to the BC Centre for Disease Control document "Commercial Dishwashing Specifications: Guideline for Mechanical Warewashing in Food Service Establishments; see page 1-2 "High Temperature Warewashing". This document is attached with this report.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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