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The Vic Downtown Bistro

377 Victoria St Kamloops BC V2C 2A3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Vic Downtown Bistro has been inspected 7 times by Interior Health Authority since May 17, 2019. The most recent inspection, on February 3, 2026, recorded 1 infraction.

4 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: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 February 11, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 20, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 3, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Acquire chlorine test strips to monitor bleach sanitizers. Spray bottles confirmed to have 100 ppm chlorine solution,
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher gauge not accurately reflecting final rinse temperatures. Final sanitizing rinse below minimum level at dish surface. Service unit to show 180°F/82°C on gauge in final rinse. • Until dishwasher servicing has confirmed correct temperatures, utensils should be soaked in a 100 ppm chlorine bleach solution following the machines was cycle to ensure that a sanitizing step has been achieved.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • One of the deep freezers in the basement kitchen is in disrepair, with the handle and rubber seals coming off. Insulation is exposed and may physically contaminate frozen product. The broken seal is preventing the door from closing properly that may result in inconsistent or increasing temperatures. • The large display refrigerator in the bar area has variable temperatures and should be adjusted or serviced. • The fans used for comfort and to dispel heat from kitchen is located in a food preparation area and has accumulated a considerable amount of dust and dirt. It should be disassembled and cleaned thoroughly to prevent the spread of dust and dirt. • Fly strips were located in the food preparation area and should be placed in an area not directly above food or food preparation.
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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