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Cariboo Memorial Hospital

517 6 Ave N Williams Lake BC V2G 2P3 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Cariboo Memorial Hospital has been inspected 8 times by Interior Health Authority since November 18, 2013. The most recent inspection, on October 2, 2026, recorded 2 infractions.

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

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.

  • 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 October 2, 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 October 2, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 April 26, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on April 26, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 January 21, 2020. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Wet wiping cloths were observed stored on prep tables. Although sanitizer buckets were available and prepared, the operator was advised to keep wiping cloths immersed in an appropriately prepared sanitizing solution when not in use. This practice helps prevent the transfer of microorganisms and potential contamination of food-contact surfaces. 2. At the time of inspection, a hose was observed immersed in one compartment of the three-compartment sink, creating a potential cross-contamination and backflow risk. The operator was advised to remove the hose from the sink when not in use and store it in a manner that prevents contamination of the sink, water, and food-contact surfaces. Alternatively, the hose may be shortened to a length that prevents it from becoming submerged in the sink water
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): At the time of inspection, a package of ham was observed being thawed at room temperature outside of the refrigeration unit. This is an unacceptable method of thawing as it may allow the food to remain within the temperature danger zone for an extended period, increasing the risk of bacterial growth and potential foodborne illness. The staff member subsequently returned the ham to the refrigeration unit. Corrective Action: Make sure to follow the appropriate method of thawing: 1.under cold running water; 2.in a refrigerator; or 3. in a microwave, provided it is cooked immediately as part of the cooking process
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonium sanitizing solution was found to consistently be between 300-400ppm for the past several months. This level is too high, and would require any surface it is used on to be rinsed off afterwards. Unless otherwise stated in the product information, quat solutions should be 200ppm. Any greater strength could leave chemical residue on surfaces. Please discuss with your chemical supplier, and ensure corrective actions are taken when solution is found to be too strong.
      • 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): Observed meat thawing on the counter at room temperature. Meat should be thawed in the refrigerator or under cool running water. Discussed with operator, and food was immediately moved back into fridge.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Cutting boards observed to have deep cuts, which could allow dirt and food debris build up. Recommend replacing these. F2.5K - Cereal scoops found stored in product and without a handle. To prevent contamination please ensure scoops have a handle and are stored outside dry product container.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please advise when Food Safety Plan is ready as I will need to see it.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please advise when Sanitation Plan is ready as I will need to see it. Please include the process for cleaning the meat slicer, and what concentration the Quaternary Ammonium sanitizer needs to be.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Dishwasher broken. Part is on order, advised it should be onsite this week for repair. Please confirm when dishwasher has been repaired. 2) Back of kitchen (Bread Freezer) door handle is held together with duct tape. Please repair with a smooth, easy to clean, non moisture absorbing surface.
      • 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.
  6. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Presently the facility is operating under a BWN. Food Safety Plan BWN guidelines being followed. Water is being boiled before use and alternate sources (Deni House) are being utelized.
      • F1.4B Water supplied to the facility must be potable.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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