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Thompson Hotel - Breakfast Room

650 Victoria St Kamloops BC V2C 2B4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Thompson Hotel - Breakfast Room has been inspected 9 times by Interior Health Authority since October 2, 2017. The most recent inspection, on February 9, 2026, recorded 1 infraction.

None of the 9 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 6 times across 6 separate inspections, most recently on February 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on March 2, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 2, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 May 24, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 3 separate inspections, most recently on October 25, 2023. For example: 3 Are written food handling procedures (Food Safety 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink in kitchen area was not functioning. Reoccurring infraction
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator could not locate the chlorine test strips for monitoring low temp dishwasher
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand sink in back food area is broken. • Hand sink at the front missing paper towels
      • 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.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips for sanitizers to be onsite for testing. Bottle of sanitizer in front area had 0 ppm Quat All coolers to have thermometers
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All coolers to have their own thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): An additional hand sink will be required in the new bistro area/staff service and cash area of the room
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Operator has removed customer service breakfast area and constructed a staff service "bistro" concept. This was completed without plan submission or approvals. Submit a plan for record purposes. A hand sink will be required in the food area where staff dispense hot food and grill breakfast wraps, make waffles etc.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is working on updating food safety plan to include new menu items as well as proposing to add foods such as salads, sandwiches, pre made soup from approved source. No commercial ventilation onsite for cooking with grease laden vapors. Before introducing new menu items these are to be approved by the EHO due to limited storage space, limited food preparation space, limited cooler space and limited capacity to wash and sanitize larger pieces of equipment or dishware.
  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Domestic cooler in breakfast kitchen not maintaining perishables at 4c or less.
      • 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): Left overs of eggs, sausages to be cooled in a manner that allows them to reach 4c quickly. The domestic cooler provided is not an efficient way to cool and instead of putting warm food in bowls they should be cooled in a single layer.
      • 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.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Hotel is doing taco bar service for private functions. This has not been an approved menu addition. Taco meat cannot be cooked at home and brought to the facility for the public. You do not have approval to cook onsite due to lack of commercial ventilation. Food safety plan does not include taco bar or service of food brought into the premise for parties etc.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a Thermometer for Danby cooler with yogurt. Do not overfill this small cooler as they are not designed to do this or do not store yogurt when breakfast bar is not in operation.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink requires hot and cold running water. This was an issue last routine inspection as well, may need to replace this hand sink if it is not reliable.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan-templates will be sent for operator to update standard operating procedures. Operator has used food processing template so some information may be missing in the procedures.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Your sanitation plan should include instructions on sanitizer use. For example which product is to be used, where it to be used, and the concentration . It should indicate checking sanitizer concentration levels.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Need test strips for sanitizers used onsite ie. Quat strips for the sanitizer food prep and handling areas. Also using Peroxide the dining area and should have strips for those
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Only one operational cooler in the main prep area (domestic style). Temperature was exceeding 4c .
      • 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): Dishwasher is now a low temperature dishwasher. Require test strips to test chlorine sanitizer daily. Should have test strips to test the Quat sanitizer in the bottles
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan to be revised to include checking the sanitizer level of the low temperature dishwasher on a daily basis chlorine test strips will be required to do this
      • 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.
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff should have test strips available to test the concentration of sanitizer used onsite. Consult with your chemical supply company to get some and train staff in their use
      • 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): A dry store room for food used in the breakfast bar was found that had not been previously documented on the original plans. This room currently has carpet on the floor which is not conducive to adequate cleaning of the area
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Repair coving under sink area where it is falling off
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink in kitchen area had no soap in dispenser or paper towels
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.

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