Skip to content
Loading map…

Wendy's Restaurant

1735 Trans Canada Hwy E Kamloops BC V2C 3Z6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wendy's Restaurant has been inspected 12 times by Interior Health Authority since April 2, 2013. The most recent inspection, on August 7, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 13, 2022. 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 once on April 16, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 13, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 13, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Light fixture above food prep sink does not have shatterproof covers. This can risk contamination of food if one of the bulbs break. Corrective Action: Replace the cover on the light fixture, or cover the bulbs with shatterproof sheaths.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Replace light cover as needed in kitchen 2. Floor tiles broken near fryers to be replaced for sanitation purposes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Men's staff washroom-water at sink not coming on. Hands free Automatic activation of water is not working. Staff state they have to go over to lady's staff sink to wash hands. Fix as soon as possible and recommend you convert this sink to tap style for reliability of water. Main kitchen hand sink-leaking tap. Manager says plumber is supposed to come tomorrow to address it.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Recording of temperatures etc not occurring. The booklet typically used was full and there was not an extra on site nor was there any other means of recording happening. At very least a chart or computer log could be maintained if paper in the corporate book runs out.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Manager was not food safe certified. As they play a supervisory role for staff, managers should be certified in minimum food safe level 1 or equivalent. One staff member stated they had an expired food safe certificate and should renew their food safe certificate. Another staff member may have valid food safe but this was not verified.
  6. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Multiple staff observed not using proper hand hygiene between glove uses. Before and after changing gloves, hands must be washed with soap and water. Ensure staff are reminded how to properly use gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked Chicken nuggets and chicken fingers found to be less than 60c. Staff had indicated they had been sitting for 40 or more minutes. Other products in the warming unit were in compliance.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website