Scott's Inn & Restaurant
551 11 Ave Kamloops BC V2C 3Y1 · Restaurant - Food Service
Inspection summary
Scott's Inn & Restaurant has been inspected 2 times by Interior Health Authority since October 27, 2025. The most recent inspection, on August 17, 2026, recorded 2 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.
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 once on August 17, 2026. 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 once on August 17, 2026. For example:
7 Are there handwashing stations available and properly supplied?
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.
2 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff not using Quat sanitizer often. This is a food grade sanitizer that should be used in the front food service area and can be used on the tables and sanitize microwaves, coolers and the like. Showed staff member how to test concentration and suggested they get a red sanitizer pail to fill and use that for sanitizing once surfaces are cleaned and rinsed. This Quat is to be also used as a sanitizer in the 2nd sink when needed.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand sink lacked paper towel in a dispenser
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
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