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The Coconut

561 Seymour St Kamloops BC V2C 2G8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Coconut has been inspected 8 times by Interior Health Authority since May 18, 2021. The most recent inspection, on May 20, 2026, recorded 4 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 8 times across 5 separate inspections, most recently on May 20, 2026. For example: 7 Are foods protected from contamination?

  • 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 5 times across 3 separate inspections, most recently on November 24, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on May 20, 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 3 times across 3 separate inspections, most recently on November 24, 2025. 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 20, 2026. For example: 2 Are proper pest control measures in place on the premises?

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.

8 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncovered cut cilantro observed in walk-in fridge. Ensure all ready-to eat-foods are protected from contamination. Corrected during inspection: cilantro was covered with plastic wrap
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1. Rodent droppings observed around back furnace area and in dry storage room with snap traps placed in these areas. No droppings observed in food handing areas. Staff reported no rodent sightings and said they had a pest control company come in the past but could not produce records during time of inspection. 2. Ants observed around 3-compartment sink wall. Corrective action: clean all rodent droppings and monitor for new droppings that would indicate an active pest issue. Have a pest control company service the facility and control pest issue.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food contact surface sanitizer contained 0ppm bleach at time of inspection. Chlorine sanitizer must be kept at a minimum of 100ppm for use on food contact surfaces Corrected during inspection: a new sanitizer bottle was prepared and the concentration was verified using test strips.
      • 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): F2.5B: general sanitation lacking in some areas. Plumbing leak coming from underneath dishwash area, with pooling water collected in a container Corrective action: clean floors in dry storage room, around the back furnace area and underneath counter in back area. Clean walls of walk-in fridge. Fix leak from underneath dishwashing area and do not let water accumulate and sit. F2.5J: Add light cover back onto exposed fluorescent strip lights around 3 compartment sink area
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Several food items in walk in cooler found in excess of 4c. Air temperature was also in excess of 4c
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Bag of frozen chicken meat found in sink of water. If using water to defrost water should be running to keep water circulating in the sink
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Significant amount of greasy water noted under dishwasher/mop sink area. To be cleaned and source of water to be identified. • As discussed, complete the walls/painting in the front dry storage area • Degrease walk in cooler floors as they are very slippery
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom lacked paper towels. Was replaced during inspection
  3. Monitoring

    0 infractions

  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially Hazardous foods (i.e., yoghurt, milk, etc.) stored in a ice bath, and temperature of yoghurt measured at 15 °C. Foods were stored in a ice bath for less than two hours, so operator was asked to transfer the foods into walk-in cooler. Corrective action: Ensure Potentially Hazardous foods must be stored ≤4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine sanitizer test strips observed to measure sanitizer concentration in low temperature dishwasher. Corrective actions: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No concentration of chlorine sanitizer observed in the final rinse cycle of a low temperature dishwasher. Operator was instructed to use three compartment sink for washing and sanitizing utensils or sanitize the utensils in a 3 compartment sink after being washed in a dishwasher. Corrective action: Repair the dishwasher, and ensure the appropriate sanitizer concentration is measured in the final rinse cycle of the dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Uncovered fluorescent bulb observed in cooler. There is a potential for glass to fall into food in the event that the bulb shatters. Corrective action: Install a shatterproof cover around the fluorescent light.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel observed in the dispenser at two handwashing stations located in the kitchen. This may lead to inadequate handwashing of food handlers. Corrected During Inspection: Refill the paper towel in the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature logs maintained for freezer, cooler, hot-holding and high risk food items. Corrective actions: Ensure to maintain temperature logs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation logs observed for low temperature dishwasher and food contact surface sanitizer. Corrective action: Ensure to maintain sanitation logs.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Recommend new line prep cooler or service the existing one to ensure foods are kept at required temperature
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Discussed cooling of food made in advance. Food such as potatoes need to be cooled in small quantities and recommend using metal trays no more than 2 inch depth of product before putting into containers.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Cover food while in storage in all coolers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottles empty at time of inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Thoroughly clean walls and ceilings around cooking equipment • Premise lighting is to be improved, too dark in the preparation area • Clean floors in hard to reach areas around cooking equipment • Do not immerse hoses from mop sink into containers of water to prevent backflow • Paint walls as needed
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Cover all foods while in storage ie. coolers
      • 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 strips required for all sanitizers used on site. ie. Quat for spray bottles
      • 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): General cleaning around cooking equipment, front of restaurant (old store front), inside coolers, storage containers, around dishwasher and hand sink area. Kitchen area quite dark and could use an lighting upgrade sometime in future ie. LED
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand sink on line must be supplied with hot and cold running water. Keep accessible for use. The hand sink near dishwasher must be supplied with paper towel at all times (corrected during inspection)
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Ensure that sanitizing rinse chlorine concentration is at a minimum of 50 ppm by daily monitoring with test strips and recording on log sheet.
  8. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed ice scoop inside ice machine at bar. CORRECTIVE ACTION: Store Ice scoop outside of ice machine to prevent cross-contamination

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