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The Office Pub & Grill

B-2020 Falcon Rd Kamloops BC V2C 4J3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Office Pub & Grill has been inspected 4 times by Interior Health Authority since April 10, 2024. The most recent inspection, on January 14, 2026, recorded 1 infraction.

None of the 4 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 26, 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 2 times across 2 separate inspections, most recently on February 28, 2025. 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 April 10, 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 February 28, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on February 28, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat sanitizer test strips are expired. Corrective Action: Acquire new quat test strips. Note: Chlorine and iodine test strips are available
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Unable to locate thermometers in two cooler units. Operator reports new thermometers have been ordered. Temperature is monitored with a digital probe thermometer in the interim. Note: Test strips for all sanitizers are available on site.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fluorescent light in storage room does not have a shatterproof cover. Risk is low as food products stored in this room are in sealed containers or cans. Operator reports a cover has been ordered immediately following the inspection and should arrive tomorrow.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • No sanitizer was present on the dish surface of the low-temperature mechanical dishwasher after the final rinse cycle. A minimum of 50 ppm chlorine is required to ensure dishware are sanitized to destroy bacteria and viruses. CORRECTED WITHIN 2 HOURS AFTER THE INSPECTION: • The low-temperature mechanical dishwasher was repaired to ensure 50 ppm chlorine was available on the plate surface after the final rinse cycle. EHO went back to site to confirm the adequate performance of the dishwasher. Note: The low-temperature glasswasher at the bar had 12.5 ppm iodine on glass surface in the final rinse cycle. QUAT sanitizer used on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • The faucet of the 2-compartment sink was not in operation at the time of inspection and could only be controlled by the water valve at the bottom of the sink. The 2-compartment sink is critical in allowing for the washing and sanitizing of larger dishware that do not fit into the mechanical dishwasher (assuming adequate performance). Corrective Actions: • Repair the faucet at the 2-compartment sink and ensure adequate flow of hot and cold water on demand.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Maintain a sanitation log of the low-temperature mechanical dishwasher, the glasswasher, and the surface sanitizer daily. Email the log for the next 2 weeks to the EHO for review.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired sanitizer test strips on-site. Corrective Action: • Purchase new test strips (i.e., QUAT, iodine, and chlorine) in order to monitor the concentration of the glasswasher, dishwasher, and surface sanitizer chemical solutions accordingly.
      • 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): • (1) Worn-out weather strip under the patio door. This can allow pests into the facility. • (2) Significant build up of grease under the mechanical dishwasher and cook-line. These conditions can attract pests into the facility. Corrective Actions: • (1) Replace the weather strip under the patio door. Ensure no light can pass through. • (2) Degrease and clean the above noted areas.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • No iodine sanitizer was measured in the final rinse cycle of the glasswasher at the bar. CORRECTED DURING INSPECTION: • The use of the glasswasher was temporarily discontinued until a technician could resolve the issue. There must be 12.5-25 ppm of iodine concentration on glassware in the final rinse cycle. In the meantime, the dishwasher in the kitchen can be used to wash and sanitize glassware (i.e., min 50 ppm chlorine solution).
      • 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): • The glasswasher at the bar had 0 ppm iodine in the final rinse cycle. Corrective Action: • Repair the unit and ensure 12.5-25 ppm iodine concentration is measured on the final rinse cycle of the glassware. Note: Consider replacing the splash curtains as there is significant deterioration and biofilm growth.
      • 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.

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