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Safeway #4916 - Starbucks

750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Safeway #4916 - Starbucks has been inspected 13 times by Interior Health Authority since June 10, 2013. The most recent inspection, on July 29, 2026, found no infractions.

6 of 13 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, Handwashing and staff hygiene and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on December 7, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 29, 2022. 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 December 30, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on August 29, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 January 26, 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Delfield cooler (Bar-1 or Bar-2 unit) needs a new thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Gaps observed around plumbing fixtures under the three-compartment sink that may allow the entry of pests. Corrective Action: • Fill (e.g., using copper mesh) and seal the noted gaps. Note: Professional pest control company conducts routine inspections. No pest activities observed at the time of inspection.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No san test strips on site
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor tiles are broken and surface is no longer smooth and impervious to moisture ( side of the kiosk where serviette dispenser is located- customer self serve)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Cold brew pitchers ( containing frozen cold brew) are being stored in the hand wash basin for defrosting; Sink must not be used for defrosting as food is subject to splashing contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E Operator must ensure hand wash basin is only used for hand hygiene purposes and must be maintained clean and accessible at all times ( see comments underF1.7 above)
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Adara does not have a copy of her FS Cert. on her.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B Pump soap dispenser was empty at time of Inspection( waterless hand sanitizer was being used); Dispenser was re-filled at time of Inspection
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B Shannon does not have a current (valid) FOODSAFE ( or equivalent) certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In the Walk in Freezer ( Starbucks storage area along the wall/behind the shelves), the floor has accumulated dropped food ( garbage). This area of the floor needs to be swept and cleaned.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): limited spill inside the Beverage Air cooler ( cream) which got mopped up when EHO pointed it out to staff

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