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TRU The Den

805 TRU Way Kamloops BC V2C 0C8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TRU The Den has been inspected 13 times by Interior Health Authority since February 5, 2013. The most recent inspection, on October 27, 2025, recorded 2 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 7 times across 6 separate inspections, most recently on October 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on October 27, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 26, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 26, 2014. For example: 1 - Are accurate thermometers available to monitor temperatures?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 7, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

13 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NOT RESOLVED:: The pub glasswasher is still missing the upper spray arms for the wash zone, no wash water is being directed downwards onto the glasses/wares. Have the glasswasher inspected by a tech and repaired as needed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: The hand wash sink at the bar must be supplied with paper towel. Install a paper towel dispenser at, or close to, the hand wash sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  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): NEW INFRACTION: The pub glasswasher appears to be missing the upper wash and upper rinse arms, no wash or rinse water is being directed downwards onto the glasses/wares. Have the glasswasher inspected by a tech and repaired as needed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  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): • At time of inspection kitchen the quats sanitizer concentrations were 0 ppm. Staff must periodically test the sanitizer concentrations to ensure adequate concentration (200 ppm-400 ppm) is being dispensed when refilling sanitizer pails.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The pub glass washer had no detergent. Staff must check detergent and sanitizer levels daily, and replace as required.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The hot water tap at the hand wash sink adjacent to the bar glass washer does not function properly, the tap handle spins freely on the valve stem making it difficult to use the hot water. repair or replace the tap, complete by November 9, 2018.
      • 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.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand wash station is available within the bar area, however there are no single use paper towels available at the site. Handwashing signs were posted. Secondary hand wash station located adjacent to the bar was well supplied.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • 5.2 - Employees must exhibit cleanliness and good personal hygiene.
      • 5.3 - Employees must not smoke in any area where food is prepared, dispensed or stored.
      • 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
      • 5.5 - All employees in food preparation areas must wear clean clothing and footwear.
      • 5.6 - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bar glass washer did not have any sanitizer (iodine) residue in the sanitizing cycle. At the time of the inspection, empty sanitizer bottle was replaced with the new one, however, the sanitizer was not "feeding" into the glass washer. The glass washer was decommissioned until repaired. During the interim period, bar dishes will be washed at the TRU Catering kitchen.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): At the time of the inspection no approved sanitizer was available at the site, an unmarked spray bottle was found on the counter, a footwear was found in the walkway, recycling material was placed at the door obstructing the walkway, sanitizer bucket was used as a storage container. Ice scoop was stored properly.
  12. Monitoring

    3 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Sanitizer in spray bottle <200ppm quats. Sanitizer was made up fresh at time of inspection. Resolved.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths were being stored dry at time of inspection. Sanitizer solution was made up and cloths placed into sanitizer during site inspection. Resolved.
    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): No thermometer in cooler that contains PHFs (milk, etc.) thermometer moved from beer cooler into the cooler during inspection. Resolved.
  13. Monitoring

    0 infractions

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