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Westsyder Pub

3369 Westsyde Rd Kamloops BC V2B 7X5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Westsyder Pub has been inspected 10 times by Interior Health Authority since May 6, 2019. The most recent inspection, on April 1, 2026, recorded 5 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 7 separate inspections, most recently on April 1, 2026. For example: 7 Are foods protected from contamination?

  • 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 7 times across 6 separate inspections, most recently on April 1, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on April 1, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on August 18, 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 2 times across 2 separate inspections, most recently on April 1, 2026. 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.

10 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Operator must ensure label instructions from the Manufacturer are read and followed for the temp control/storage of foods(i.e., 2 units of 4 L jar of wine sauerkraut is labelled KEEP REFRIGERATED and not Refrigerate after opening-products were found on the shelf in the dry storage room at ambient temperature) All other coolers checked (5 units) were maintaining PHFs at safe cold temperatures; Hot holding unit was checked and internal temp of gravy was observed exceeding the minimum required temperature ( observed temp was 83°C)
      • 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): F1.7A Two bags of foods (lentils, sundar ground turmeric)in the dry storage room have been opened/unsealed exposing the food to contamination ( e.g., pests). Operator must ensure contents of opened packages of food are transferred to food grade containers with tight-fitting, pest-proof lids
      • 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): please read the comment under F1.7A above
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A faucet for the handwash station (1 0f 2) needs repair ( only supplies hot water (100%)-tap must be repaired, to allow food handlers to wash hands without incurring a scalding injury-); this same tap has a section of piping that is covered with duct tape ( duct tape must not be used to ensure surface/ length of pipe is adequately washed and sanitized). F2.5D Pail/container for prepared sanitizer solution ( diluted OstroSan, prepared manually by staff, for storing wiping towels) must be labelled "sanitizer"
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7A 1 of two hand wash stations ( the one adjacent to dishwashing machine) is not supplied with cold water ( this sink only produces 100% hot water).
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): EHO observed double stacking of the inserts in the line cooler ( a container of baked chicken breasts was being stored on top of the other inserts, when probed the internal temp of the cooked chick. was observed to be 48-50°F at 13:37 pm)
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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): Please read comments about expired products (F1.7) below
      • F1.6B All food on the premises must be fit for human consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): The interior of the ice machine was observed in need of cleaning and sanitizing- slime and mildew growth was present. Bar glasswasher and kitchen DW machine ( low temp) were both malfunctioning- Operator must ensure staff follow the Sanitation Plan ( suggested the use of Monitoring Log: Dishwashers& Sanitizers) and Corrective Actions are implemented as soon as deviations from the critical limits (eg, sanitizer concentration) are observed Lack of protection from spoilage microbes- expired dairy products observed in the Walk in cooler S creme expired aug 11th, Homo milk 4L) and PHFs cooked in advanced and stored in the Walk in cooler are not labeled with USE BY or expiry dates.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher was dispensing 0 ppm Chlorine ( checked/tested >2x) Kitchen low temp DW machine ( CMA dishmachine) was dispensing 0 ppm Chlorine in rinse solution ( also tested > 2x)
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frigidaire freezer ( meat) keeps PHFs at 10°F
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Plastic containers being used must be food-grade plastic ( raw fish and cooked chick. breasts stored in coolers were kept in plastic that is not food-grade)
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Plan is incomplete- Ice machine is not listed; list of cleaning and sanitizing chemicals needs to be updated ( there are at least two chemicals being used as sanitizers in the establishment, the iClean tradename chemical is being dispensed in the dishwashing machine (AI: chlorine) and also as a clean-in-place sanitizer (AI: Quat ammonia for keeping wiping towels sanitized). Staff are not trained on the proper testing methods and materials. ( using chlorine test strip for checking a Quat ammonia product)
      • 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.
  3. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 scoops for the sauces or dressings ( contained in inserts, inside the veg (Pepsi) cooler) must be replaced. plastic disposable cups ( no handles) were being used for scooping the sauce from the container, contaminated sides of the cups are allowed to contact the bulk sauce or dressing; cling film being used to cover the cambro containers have gaps in them which allows contaminants to enter the food being covered; Boiled eggs stored in water inside the walk in cooler need to be labelled with Use by dates
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher was not dispensing adequate concentrations of the sanitizer ( active ing: sodium hypochlorite) to sanitize re-usable glassware
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Meat freezer ( Frigidaire) was observed keeping the meats at10°F; Appy freezer was observed having a temp of -15°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B interior of Pepsi Veg cooler must be washed to remove mildew/mould in the back wall; the racks also must be washed and sanitized ( to remove grime) F2.5G See comments under F1.7 above
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): please post the current valid permit
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Gurleen KAUR's FS will expire Jan 2028 Jessie Vinepal to confirm with EHO status of Operator's FS Certification
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): conveyor pizza oven is in need of cleaning (dropped food has been allowed to accumulate on the tray at both ends-grated cheese, nacho tortilla chips, burnt crumbs, etc...) The floor area in the corner by the ice machine also needs to be swept ( pick up/sweep the dropped food scraps from the floor)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): See comments under F2.2A above: pizza oven is filthy and the floor area ( ice machine corner) is not swept at a frequency to remove accumulated dropped food and debris from the area Exhaust hood is overdue for servicing- sticker is not updated (" Next service due date" has been erased from the sticker.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary Operator Jasbir V ( aka, Jessi) does not hold a valid FS1 Certificate
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Not all freezers are equipped with accurate reading thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): appies freezer and Frigidaire freezer are not keeping foods frozen at ≤-18°C ( observed temp was 10°F/-12°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Opened jar of pickled asparagus in the bar is maintained at 15°C ( CDI)
    • F1.7 Are foods protected from contamination?
      • Observation(s): Jar of pickled asparagus in the Bar is not protected from contamination ( lid is not replaced to close the opening of the jar)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): baffle grease filters ( in the exhaust canopy) are not regularly cleaned -surfaces are saturated with grease and grime. The Sanitation plan calls for weekly de-greasing of the filters but staff are not following the Sanitation Plan; interior surfaces of the coolers have accumulated debris/food scraps on them F2.5C Wiping cloth placed on top of prep table (board attached to line cooler) is wet with water and not with sanitizing solution
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): two door line cooler was not maintaining PHFs at safe temps ( raw pork ribs in an insert was observed having an internal temp of 6°C) No temp log sheets maintained onsite ( the one posted by hand wash sink was for April 2021)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Bartender ( B) was asked on how she performs hand hygiene ( EHO noted there were no single use towels/paper towels by Bar Hand wash station); She responded by stating she dries her hands with re-usable terry cloth towels
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
      • F1.5C 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Plastic containers (2) being used inside the line coolers ( for storing prepared salad/ coleslaw) are broken; potential for plastic pcs to be mixed into the salad/cabbage; foods inside the line coolers are not covered to protect from contamination ( sliced cabbage/coleslaw); Inside walk in cooler-boxes of foods are stored directly on the floor ( fries and naked roaster chick wings)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Sanitizer test papers onsite ( chlorine for glasswasher ( bar) and dishwashing machine, and Quaternary ammonia test paper for spray bottle sanitizing sol'n) Freezer thermometer being used is broken ( malfunctioning).
      • 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): 0 ppm detected in rinse solution dispensed thru mechanical dishwashing machine ( checked 2x)
      • F2.3A Mechanical dishwasher/glasswasher 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): interior of line cooler has spilled water ( leak in the unit); pizza cooler ( line cooler) was found dirty ( was allowed to accumulate food scraps/debris that are days old); Exhaust hood grease filters and stainless steel wall underneath the canopy is saturated with grime and grease ( Supervisor cook states she's not aware of the "sanitation plan" that has been posted on the wall by the pass thru window)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bartenders' Hand Wash Station must be supplied with filled paper towel 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?
      • 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Meat Freezer needs thermometer. Chest freezer (bread) is also missing a Thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must ensure tongs are washed, rinsed and sanitized after every use ( used/soiled tongs were observed hanging on the oven handles ) CDI/corrected during Inspection
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cardboard boxes are being used inside coolers to hold/contain filled re-usable squeeze bottles ( dressings)-CDI/corrected during Inspection
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bartenders' Hand wash station is malfunctioning-The tap has been removed; alternate sink in bar area doesn't allow for proper mixing of hot and cold water required for handwashing
      • 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.
      • F2.7E Handwashing stations must remain accessible at all times.
  10. Monitoring

    0 infractions

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