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White Spot

675 Tranquille Rd Kamloops BC V2B 3H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

White Spot has been inspected 4 times by Interior Health Authority since March 14, 2022. The most recent inspection, on April 17, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on April 17, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 17, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 April 8, 2025. For example: 6 Are the premises designed and equipped to ensure safe 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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ecolab DW ( high temp) dishlevel temp was checked (76°C water temp during rinse cycle); Moyer Diebel bar glasswasher was checked and observed Iodine conc was 25-50 ppm, 1 of 7 containers ( red pails) of sani solution did not contain adequate concentration of Quat ammonia sanitizer ( the one stationed on the back prep SS table; CDI)
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Walk in freezer thermometer reads -3 to0°C Prep freezer was at -18°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): F2.5A&B leaking pipe underneath the hand wash station ( by the dishwasher area) must be repaired/replaced the tiles that have been detached from the baseboard ( same corner where the leaking handwash sink is located) must be replaced to ensure finished surface is smooth and impervious to moisture.
      • 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.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): chopped caesar salad leaves in the colander was placed directly on top of a pan of chopped caesar salad leaves inside the walk in cooler ( ie,, bottom of the colander was allowed to make contact with the food)
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): To allow for proper distancing between washed/sanitized pots and mop bucket sink please relocate the pots that are in close proximity to the mop sink ( leave the bottom shelf empty to prevent exposure to splashing contamination from mop bucket)
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Garlic butter at room temp was not labelled; pan of blanched fries at room temp is not labelled with Use by or Discard Time as per Using Time as PH control guidelines
      • 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.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hobart high temp DW was checked 3x ( observed dish level water temps were: 68, 66 and 64°C) Bar glasswasher (Iodine dispensing during rinse cycle) was also checked-observed Iodine concentration was 12.5-25 ppm Quat ammonia concentration in the sanitizing pail was checked ( observed conc was 200 ppm)-Operator to ensure soiled sanitizing solutions are discarded and sanitizing pail is refilled with fresh solution when needed ( when solution or towel is contaminated or when the two hour holding time has elapsed)
      • 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): F2.5B Missing tile from the baseboard ( corner by the sandwich cooler) needs to be replaced to ensure exposed surface/coving is smooth and cleanable
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

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