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Starbucks Coffee #4975

90C-1967 Trans-Canada Hwy E Kamloops BC V2C 4A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Starbucks Coffee #4975 has been inspected 12 times by Interior Health Authority since September 12, 2013. The most recent inspection, on October 5, 2026, 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: Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 once on June 15, 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 once on April 18, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 once on June 15, 2023. For example: 5 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 December 19, 2016. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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 2 times across 2 separate inspections, most recently on May 20, 2022. 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

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Water in buckets that wiping cloths are reused to wash and sanitize counters was visibly cloudy and brown. Sanitizer levels were noted to be 150ppm Quats. Staff refilled buckets with fresh sanitizer and refreshed the cloths during inspection. Sanitizer read to be 200ppm Quats sanitizer.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Not one person on shift had current FOODSAFE or equivalent. Ensure one person on shift has FOODSAFE or equivalent at all times.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwasher safe thermometer was not available onsite at time of inspection. High temperature dishwasher is used for sanitizing dishes and utensils, to a get accurate temperature a dishwasher safe thermometer is needed to measure temperatures at plate level ( min 71-74°C). Corrective Actions • Please have a dishwasher safe thermometer available onsite at all times, also you should be logging temperatures of this high temperature dishwasher to ensure satisfactory sanitizing action.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink at the back needs a new hand soap dispenser. Manager states he has one just needs to put it up. At time of inspection there was a bag of clean towels in the hand sink (may have fallen from the shelf as there is very little storage space in this premise)
  9. Monitoring

    2 infractions

    • FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): a) At the time of inspection the Informed Dining logo could not be found on the menu board. b) The nutrition information brochures must be available before or at the point of ordering, at the time of inspection the brochures were hidden in the retail display cooler. keep the brochures on the counter near the registers.
      • FI1.1A - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
      • FI1.1D - Nutrition information should be available before or at the point of ordering.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) At the time of inspection the waste drain for the front line hand sink was not draining properly; have the drain cleared for proper functioning of sink.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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