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Twin Rivers Market

A-1420 Hugh Allan Dr Kamloops BC V1S 1L8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Twin Rivers Market has been inspected once by Interior Health Authority, on March 3, 2026. The most recent inspection, on March 3, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 March 3, 2026. 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 March 3, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 3, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 3, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 March 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.

1 inspection

  1. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine sanitizing test strips required (if using chlorine as your sanitizer).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Facility was not using sanitizer in 2 compartment sink. Discussed with operator. Sanitizer must be used as per the 2 compartment sink and food contact surface posters and your sanitation plan. Start using bleach sanitizer today and Health Officer will verify next week.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Deli needs thorough cleaning, decluttering and sanitizing: • Remove all boxes and items not required for food service, do not store items on floor • Remove recycling items and garbage • 2 compartment sink area - pull items off shelves and floor, clean/sanitize and remove empty bottles and garbage items • Clean, sanitize and organize shelves that store equipment. Further, once sanitized items have air dried, they are to be moved to appropriate storage areas, not allowed to sit in drying rack/on counter. Note: As per Canadian Food Retail Food Services Code: Adequate shelving should be supplied in order that all materials may be stored off the floor. In addition, all food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. However, pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Outstanding: Deep freezer lid requires repair or replacement of unit - lid is broken and insulation is showing (insulation could contaminate food items). Until replaced, please enclose the open lid to prevent insulation from leaking out. Operator put duct tape on lid for the interim during inspection - 1 month to repair or remove completely.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Outstanding: written logs required for all coolers and freezers (at least 1x daily) . Provide copies of logs on date noted. • Ahead of starting pizza and or smoothies, you will need to submit updated food safety and sanitation plan.

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