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The Residence at Orchards Walk #64156

3300 Valleyview Dr Kamloops BC V2C 0B3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Residence at Orchards Walk #64156 has been inspected 7 times by Interior Health Authority since February 28, 2018. The most recent inspection, on January 5, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 2 times across 2 separate inspections, most recently on January 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 30, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 20, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 July 27, 2021. For example: 3 Are proper cooling and reheating procedures followed?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Light in the walk-in fridge has some mold growth. Corrective Action: Clean and sanitize the fixture. Add to the regular sanitation schedule.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Although no pest activities were observed, several issues may allow for the entry and/or harbourage of pests: • (1) Open bags of dry goods observed inside the dry storage area. • (2) Several gaps/openings observed around plumbing fixtures (e.g., under the dishwasher and prep sink). Corrective Actions: • (1) Ensure all open bags of dry goods are stored inside food grade pest proof containers. • (2) Fill and seal any gaps/openings around plumbing fixtures.
      • 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.
  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice scoop found laying on the ice in the ice machine. Care should be made to not allow the handle of the ice scoop to contact the ice. It appears the wire storage device in the machine is too small for the size of the ice scoop.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sink and surface sanitizer being used for dining area etc tested 0ppm on test strips. Staff should be routinely checking sanitizer levels with the available test strips even if chemical company does services.
  5. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Premise has a cooling procedure in place , however for some items that are prepared prior to staff going home, there is no way to determine if the last time/temp requirements of the Food code cooling curve are met. Some items are put into the cooler at 70 F (21c) at closing and temperatures taken approximately 10 or more hours later. The food code states that 20c to 4c must take 4 hours or less which cannot be verified by this method.
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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