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Senor Froggy Restaurant

8-724 Sydney Ave Kamloops BC V2B 1M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Senor Froggy Restaurant has been inspected 13 times by Interior Health Authority since November 25, 2013. The most recent inspection, on March 18, 2026, recorded 4 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on March 18, 2026. For example: 7 Are foods protected from 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 3 times across 2 separate inspections, most recently on September 9, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on September 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A dried goods shelf- a number of unsealed bags were observed sitting on the shelf ( operator must ensure contents of unsealed bags are transferred to food grade bins with tight-fitting pest proof lids); drum of hot sauce in the walk in cooler is not covered (CDI-owner replaced the lid to cover the opening) grease filters are coated with grime and dust (Prof servicing of exhaust hood is overdue) ; surfaces of the air supply registers ( on the ceiling) are coated with black dust balls overhead the food prep and dishwashing areas
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strip shown to EHO expired in 2024.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): please read comments under F1.7 above ( re: dusty surfaces above food prep areas)
  2. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand hygiene audit-EHO observed 1 foodhandler perform hand hygiene; she used 100% cold water and turned off tap with bare hands instead of using a barrier ( eg, towel) between washed hands and tap handle
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two units of freezers are in need of accurate reading thermometers ( chest freezer under the stairs and the chest freezer along the cook line)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): pls. read comment under F2.5 and F3.4
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): bucket with sanitizing sol'n for keeping wiping cloths was checked and observed conc. of quat ammonia was 0 ppm; a re-test of the sanitizer concentration ( after the chemical bucket was changed) showed 200-400 ppm quat in solution; Nexus by Moyer Diebel high temp dishwasher machine was checked ( hot water temp dispensed during rinse was >71°C dish level after 1 run)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): deep fry utensils ( unwashed, sitting on grease) were observed under the back prep table ( CDI-got washed at time of inspection) baffle grease filters in the exhaust canopy were coated in dust/grime and must be pressure washed; the storage cabinet door under the tea station in the front of the house needs repair/resplacement ( the top part of the panel is no longer smooth and impervious to moisture-the cork is exposed)
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): operator must ensure not to obstruct access to the hand wash station in the corner ( between front of the house and the kitchen)-don't block the front by placing the garbage bin at this location
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): line cooler ( 2 door) and the chest freezer beside it were not equipped with thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): RMC F-29 dispensed from the dispenser mounted over warewashing sinks ( contained in a spray bottle) was checked
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease filters in the exhaust canopy were observed coated with grime/dust
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sour cream being held in an insert ( no lid) in the upper compartment of line cooler has an internal temp of 8-9°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding internal temperatures were checked ( meat sauce 66-71°C, Refried bean80°C, Ground beef 80-87°C) Internal temperatures of cold-held items ( upper compartment of cooler unit) were checked and found to exceed 4°C/40°F: pre-portioned Mexican rice ( top/3rd layer from bottom)@50°F, Sour cream@7°C -CDI (corrected during inspection-Discarded)
  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): two chest type freezers ( Danby) don't have thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  9. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Grease filters are saturated with dust and grime and needs to be washed regularly; Suggested to Operator to include the maintenance of grease filters in the establishment's Sanitation Plan.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4F : the interior of wooden box used to hold clean knives is made of raw wood-Operator to ensure all food contact surfaces ( including containers for utensils) are made of suitable materials ( i.e., smooth, impervious to moisture/cleanable)-CDI F3.4C: the handwash sink drain pipe has a leak-CDI
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): chemical list page in the "Procedure Manual" lists Bleach as a sanitizing agent-was told by Operator that sanitizing agent used in premises is not bleach; Template provided to Rob
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?
      • Observation(s): food handling staff has a habit of touching front of pants/wiping fingers on the pants ( black pants)
      • Employees must not have long fingernails, artificial nails or nail polish.
      • Employees must handle food in a sanitary manner.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): wiping cloths are stored in a detergent solution ( should be sanitizing sol'n)

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