Skip to content
Loading map…

Syros Pizza and Spaghetti

359 Tranquille Rd Kamloops BC V2B 3G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Syros Pizza and Spaghetti has been inspected 3 times by Interior Health Authority since May 24, 2024. The most recent inspection, on November 6, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 November 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 11, 2024. 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 December 11, 2024. 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 May 24, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 December 11, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration in spray bottles measured 25ppm chlorine. Sanitizing solution must be maintained at 200ppm. Solution was discarded and new solution prepared, measured at 200ppm using test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Wrong test strips used to monitor the concentration of the chlorine sanitizer solution. Corrective Action: • Purchase chlorine sanitizer test strips to monitor the concentration of the sanitizer solution.
      • 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): • Cleaning rags stored on food contact surfaces. The moist and nutrient rich environment can promote growth of bacteria and viruses that can contaminate food. Corrective Action: • Store all cloths inside sanitizer solutions (i.e., 200 ppm chlorine concentration). Refresh the solution every 2 hours or when visibly dirty.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Remove the curtain behind the shelf as it is absorbent and cannot be sanitized. Corrective Action: • Replace the fabric curtains with a smooth, durable, and easy to clean material.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The handwashing station was blocked at the time of inspection. Corrective Action: • Never block the handwashing station. Ensure paper towels are in close proximity.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired chlorine sanitizer test strips. Corrective Action: • Purchase new sanitizer test strips.
      • 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?
      • Observation(s): • Exposed dry goods (i.e., bread and flour). These conditions can attract pests and allow for their harbourage. Corrective Action: • Ensure all open bags of dry goods are stored inside pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.

Nearby inspected facilities

Own this business? Add a badge to your website