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TABLE Twelvefifty - Spirits

1250 Rogers Way Kamloops BC V1S 1N5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TABLE Twelvefifty - Spirits has been inspected 14 times by Interior Health Authority since October 10, 2014. The most recent inspection, on May 5, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on November 17, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on November 17, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 25, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 12, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 September 25, 2015. For example: 12 - Is the contact information the same?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Sanitizer test strips required for the glassware washer.
      • 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): • designated hand wash sink required for bar. See F2.7 below regarding temporary hand sink set up at bar. • Ensure thorough cleaning and sanitizing of whole bar and bar walk in cooler after all construction activity is completed - in progress.
      • 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): • designated hand wash sink required for bar. In the interim, ensure that items are not stored in the single bar sink, and that this sink is equipped with liquid soap, paper towel and hot and cold running water. Provide photo showing the temporary hand sink set up is equipped.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • 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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Paper towel dispenser to be reinstalled on the wall. • Un-labelled bottles of sanitizer - resolved at time of inspection.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Staff were unable to locate sanitizer test strips. Ensure they are available for the glasswasher and staff monitor and log concentrations on the sanitizer log.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Handwash sink at bar must contain liquid soap and paper towel for drying hands.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit must be posted on the wall. A replacement permit can be requested from the Kamloops Public Health Protection office at 250-851-7340.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash sink was not equipped with liquid soap or paper towel.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Ensure staff log the concentration at least 1x daily of the sanitizer concentration in the glassware washer. Send a copy of logs on date noted above.
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Sanitizer test strips required for the glassware washer and bottles of sanitzer - please note that the sanitizer in the glassware washing is different from the sanitizer in the bottles, so 2 different types of srips may be required. Please check with your chemical/cleaning supplier.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Paper towel dispenser out of paper towel. Staff notified RESOLVED.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Soap and paper towel required at the bar sink. I will follow up next week to ensure compliance.
  12. Monitoring

    0 infractions

  13. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Glass ware washer not working. Service has been called for. Please provide, or have service provider submit receipt showing that the unit has been repaired. EHO to follow up on Monday September 28th. 2) Improper chemical used for sanitizing - provide approved sanitizer today, EHO will follow up on Monday September 28th.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 12 - Is the contact information the same?
      • Observation(s): EHO to update contact info (for food and beverage manager).
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink requires paper towel. Provide paper towel today and EHO will follow up on Monday September 28th.
  14. Monitoring

    0 infractions

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