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Sandman Centre #60605 Lounge - Catering Kitchen

300 Lorne St Kamloops BC V2C 1W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sandman Centre #60605 Lounge - Catering Kitchen has been inspected 12 times by Interior Health Authority since December 6, 2013. The most recent inspection, on December 5, 2025, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 December 10, 2021. 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 on November 16, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 20, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on November 16, 2016. For example: 1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. 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 operational at time of inspection due to circuit breaker having been tripped. Unit operated correctly once the panel was re-set. • As this has appears to be a re-occurring issue, ensure that the electrical problems surrounding this piece of equipment are resolved in order to ensure reliable operation.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Repeat item. Sanitizer rinse must register 82°C on machine gauge before washed utensils can be returned to service. Booster heater apparently trips electrical breaker. Reset at time of inspection. Ensure that the unit is serviced to provide consistent performance to required standards. • Implement a written monitoring check to verify that dishwasher temperatures are meeting minimum levels during operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • See F2.3 Please verify servicing with Interior Health.
      • 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.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Final sanitizing rinse water temperature did not register a minimum of 82°C on the machine gauge. • Service unit to restore full operation. Until servicing is completed, a manual 100 ppm chlorine residual (or equivalent quats) rinse is performed on all utensils after washing and prior to reuse.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    4 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • See F3.5 • Adjacent public washrooms utilized for hand washing by staff.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
      • F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
      • F1.5E - All employees in food preparation areas must wear clean clothing and footwear.
      • F1.5F - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): • See F3.5
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizing solution not provided for staff usage. • Provide Quats or chlorine based sanitizer at upper and lower bars for sanitizing work and patron contact surfaces. • Provide sanitizer test strips so that staff can verify sanitizer concentration from chemical dispenser
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): • Upstairs bar area lacks a hand wash basin. Plumbing is roughed in and available in adjacent storeroom.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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