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The Mayfair at RiverBend

755 Mayfair St Kamloops BC V2B 5L7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

The Mayfair at RiverBend has been inspected 10 times by Interior Health Authority since July 21, 2015. The most recent inspection, on March 26, 2026, found no infractions.

2 of 10 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, Food temperature control and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on March 22, 2024. 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 once on March 20, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 20, 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 once on March 22, 2024. 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 once on July 21, 2015. For example: 7 - Is the premises free from a pest infestation?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hardcopy of the BC CDC Guidelines-Ambient Temp Storage of PHFs ( Using Time as PH Control) was handed to Jaidev at time of Inspection. PHFs stored in the Mayfair cooler and the Beverage Air cooler (dining room) were being maintained at safe temps ≤4°C), however Dairyland cream-0( half&half) in a S/S bowl on a cart in the dining room was kept at room temp ( Jai states it was removed from ref for breakfast service, so it has been out for >2 hours by the time inspection commenced).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): EHO observed DA in performance of Hand Hygiene; DA failed to follow the proper sequence in hand washing ( step #11 in the Diversey sign or step #6 in the "Wash Your Hands!" sign) It is recommended that Operator perform periodic Hand Hygiene audits with food handling staff to ensure standards are met for this Critical Control Point( when to wash hands, and procedure in hand washing).
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary Operator's (D Levere) FS1 has expired and no longer valid. Jai's Food Safety Market, Managing Food Safety cert. is valid until Jan 2030. DA (BF) is casual and does not hold a valid FS cert.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Re-usable cloth towels were draped over and being used to cover washed /sanitized dishes ( plates and bowls) and glasses.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High Temp mech dishwashing machine was checked ( Moyer Diebel); observed dish level water temp after 1 run was 74°C; J-512 surface sanitizer concentration in spray bottles was also checked (AI-Quaternary ammonia)- initial testing of pre-filled bottles yielded results of <200 ppm.
      • 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): F2.5K Please read comment under F1.7A above ( CDI for 1.7A/ F2.5K but Follow up is required for F2.5A) F2.5A The lever for the hand wash station faucet is missing discontinuing the hot water supplied to the sink.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): please provide sanitizer test strips for this kitchen
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): copies of the food safety plan ( food handling procedures) must be kept in the premises ( kitchen of The Mayfair)
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): copy of the sanitation plan must be kept in the premises-it is recommended that spray bottle solution testing is performed at The Mayfair and results of tests logged/ recorded to ensure solution being used is effective in sanitizing ( ie, contains at least 200 ppm of the active ingredient ( quaternary ammonia).
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): SA Philpot's FS1 Cert. expired July 2018.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): wiping cloth was found hanging on the middle partition between the two basins of a two comp't sink ( CDI-corrected during Inspection)
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): staff's personal effects ( cell phone and keys)were observed being kept on a shelf where non perishable food is stored( prepackaged jams and honey)-Corrected During Inspection (CDI)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  9. Monitoring

    1 infraction

    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Christie's Entertainment crackers have 0g Trans, S margarine kept in Beverage Air cooler is not stored in the original container ( pls get a copy of Ings list and Nut Facts Table from the main kitchen), Premium Plus crackers ( salted tops) packages are individually labelled with Ings list ( contains Shortening-IP trans fat) but the part of the box with NFtable has been cut/ removed); Lynch NSA pancake syrup 0g trans/0g total fat; Log Cabin Table syrup ( ings list and NFT info. is on the side of the box); re-packaged cereals found to be missing information ( ings. list or Nut Facts Table)
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  10. Monitoring

    4 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): flies ( at least 2 observed flying in the kitchen)
      • 7.1 - The premises must be maintained free of pests.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): ###14.12 back door is kept ajar at time of inspection, thus allowing entry of insects into premises ###14.7 staff's personal effects stored on countertop by handwashing station-pls ensure staff's lockers are used for storing bags, etc...
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): no copies on site
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Savall is being used as a Disinfectant ( 22 ml per 4 L) and not Sanitizer ( 8mL per 4L) Take NOTE: at 400 ppm the food contact surfaces need tobe rinsed with potable water, when tested with LaMotte test strips colour indicated 400 ppm Quats in the solution kept in "Savall" spray bottle

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