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Twisted Med Grill

500 Lorne St Kamloops BC V2C 1W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Twisted Med Grill has been inspected 3 times by Interior Health Authority since March 11, 2024. The most recent inspection, on May 5, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 4 times across 2 separate inspections, most recently on May 13, 2025. For example: 7 Are foods protected from 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 May 5, 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 2 times across 2 separate inspections, most recently on May 13, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on May 13, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 13, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Bar hand sink lacked hot water • Check bathroom downstairs-did not see soap in the staff bathroom but staff member says there are 2 dispensers???? • Ensure all sinks have a supply of liquid soap and single use towels
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Kitchen staff unable to locate current food safety plan. Manager found it in a binder at the bar area. Plan will have to be updated Add clear day, month and year to temperature records
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Dessert/Salad cooler temperature exceeding 4c and it was noted there is water pooling on the bottom shelf. Service unit and do not store fresh oysters in here until temps can be maintained. Keep lids on prep line food in inserts when not busy or not being used right away. There were no customers in the premise and the lids were off the food and all inserts in place.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Since you have pest control treating for rodents, all food is to be protected while in storage. Downstairs butter was found on bottom shelf with plastic(saran) wrap, food packages such as marshmallows are easy target for rodents and should be in rodent proof containers etc.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Pest control services in place for rodents. Snap traps noted in various places in kitchen and downstairs. Ensure food is protected in rodent proof containers and floors kept clean of grease and food debris.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glass washer-was not able to obtain min. 12.5 ppm iodine. There is a test kit but staff did not know it was there or how to use it. Call your service rep in as soon as possible to look at sanitizer and show staff how to prime the sani line
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Lights in cooler and various areas of kitchen still to be replaced or covered-waiting on an electrician • (UNRESOLVED) • Cover any exposed lights or place bulbs in shatter proof protective sleeves. RECURRENT • Label all bottles of sanitizers • Fix tap at pot sink in dishwasher area-missing • Staff washrooms were unsanitary-overflowing garbage, dirty toilet, toilet paper/soap/towels on counters and not kept in dispensers to keep clean and prevent removal
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Lighting in downstairs cooler still not working properly. Food code requires sufficient lighting to properly clean etc and the back of the cooler is dark
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sinks: • Ensure paper towel is properly placed in a dispenser. Some towel rolls on counters, some missing etc • Ensure liquid soap is properly placed in a dispenser. Dispensers seem to be installed in most places yet replacement plastic inserts of soap are on counters etc
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Monitor food temperatures in the food drawers and recommend not using these for cooler storage and only for short durations during busy hours of operation. Keep only small amounts of food in them and cover food to keep temperatures below 4c. Temperatures of some items were exceeding 4c At time of inspection some inserts were overfilled and there were few customers in the restaurant
    • F1.7 Are foods protected from contamination?
      • Observation(s): Cover all food in coolers to protect from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • All coolers to have thermometers in place • Test strips for all sanitizers used and for testing Iodine levels in the bar glass washer
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Final rinse on dishwasher must be minimum 82°c. After 6 or 7 cycles machine was still not attaining this. To be serviced immediately and also check temperatures at hot water tank to ensure it is hot enough for the dishwasher booster heater to be able to function as it should
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Sanitation needs improving throughout. Improve cleaning in hard to reach area such as under cooking equipment, bar, dishwasher area, downstairs floors and men's staff washroom, shelves • Replace lights/covers in dishwasher area-dark and as needed in the facility and coolers • Keep ice scoops in cleanable containers downstairs rather than on top of ice machine (dusty surfaces) • Clean and sanitize all food contact surfaces • Filters above cooking equipment to be cleaned more frequently • Organize shelves in kitchen area and discard items not required on a day to day basis or move downstairs.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily temperature records to be maintained. A binder of loose papers with dates (no year) was given to EHO Organize your documents. DATE and YEAR to be recorded so they can be easily read and presented when required.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Upgrade the sanitation plan and have a person responsible monitor that tasks are being completed. Implement a check sheet style duty list and managers to ensure cleaning and maintenance is being completed.

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