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Cariboo Memorial Hospital - Deni House

517 6 Ave N Williams Lake BC V2G 2G8 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Cariboo Memorial Hospital - Deni House has been inspected 5 times by Interior Health Authority since June 1, 2022. The most recent inspection, on October 14, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on May 28, 2025. 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 October 14, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 on May 28, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 January 19, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 times across 2 separate inspections, most recently on May 28, 2025. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. At the time of inspection, the sanitizer concentration in the sanitizer bucket was measured at 0 ppm. Replace the sanitizer solution as needed and verify its concentration regularly using appropriate test strips. Ensure that the sanitizer is maintained at the concentration specified by the manufacturer's instructions (200 ppm, if applicable) to ensure effective sanitization. 2. The white strip covering on the food service station was observed to be torn, with soil and grime accumulated underneath. Thoroughly clean the affected area and ensure that the surface is maintained in a sanitary condition. Repair or replace the damaged covering, as necessary, to facilitate effective cleaning and prevent the accumulation of soil and grime.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    6 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4: At the time of the inspection a notice was sitting at the sink stating "Drain Plugged Do Not Use". Corrective Action: Contact a trained professional and fix/ensure the sink is being adequately drained. Note: The operator stated that the building has frequent issues relating to plumbing.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: The handwashing sink was not working at the time of the inspection. Corrective Action: Fix the handwashing sink. Ensure all employees are adequately washing there hands when serving or preparing food.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Facilities only sink was broken and not draining at the time of the inspection. Corrective Action: Fix the sink.
      • F2.3B Manual dishwashing procedure 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): F2.5: Raw wood surfaces are noted throughout the facility. Corrective Action: Future building plans must address the raw wood and appropriate measures must be taken to ensure all surfaces are kept smooth, easily cleanable, and durable. Note: Please ensure all surfaces and infrastructure are being routinely monitored and updated as needed. All surfaces are required to be kept smooth, non-absorbent, and easy to clean. Properly maintained equipment and surfaces are essential in all food premises as it reduces the spread of potentially harmful microorganisms.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6I: The kitchen is not adequately separated from general building activities and is easily accessible by patients. Corrective Action: Add a door or some type of infrastructure that can be locked and ensure that patients or other members of the public cannot easily access the kitchen when left unsupervised. Separating the kitchen from other incompatible areas and limiting access is critical as it helps to prevent cross contamination and reduce the risks associated with introducing potentially harmful microorganisms in the kitchen.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Handwashing sink is broken. Corrective Action: Fix the handwashing sink.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As noted in previous reports - Kitchen is constructed primarily of wood. Wood is susceptible to moisture damage resulting in it breaking and chipping apart, and is therefore not an appropriate material. Plans should be made in the future for this to get replaced. Please also ensure the stove top is clean and sealed to the surface. I did not notice any issue during my inspection, but this is a known problem area for this facility. I would expect it to be addressed in the sanitation plan.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Previous inspection reports show a Food Safety Plan exists for the premise. Please forward it to me when you are able to locate 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): Previous inspection reports show a Sanitation Plan exists for the premise. Please forward it to me when you are able to locate it
      • 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

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: The doors have been removed from the cupboards where dry food is stored. Corrective Action: Re-attach the cupboard doors or replace the cabinets. Ensure all food items are adequately sealed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: The stove top could be lifted and was no longer sealed to the surface, thus allowing for the build up of food and debris. Corrective Action: Properly seal the stove top to ensure it cannot be lifted and clean both underneath and around the stove. F2.5: All wood surfaces were chipping and breaking apart. (See F2.6) Corrective Action: Re-seal or replace all surfaces so that they are smooth, easily cleanable, and durable. F2.5: Large cloth covering the wood surface located at the hot holding unit. Corrective Action: Remove the cloth and ensure all surfaces are adequately sanitized with a product that is safe for food contact surfaces. F2.5: Black powder residue flaking off cabinet door hinges onto shelving. Corrective Action: Clean and sanitize all shelves, utensils, and equipment and throw away any food items that might be contaminated.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6: The areas listed below require immediate repairs: • Service counter top needs to be re-sealed or replaced • Wood areas surrounding the stove top and hot holding buffet unit must be replaced or resurfaced. • Stove must be replaced or re-sealed to the counter top. • Wood sneeze guards surrounding the stove and buffet must be replaced or painted and sealed. • The wall around the oven needs to be re-sealed and painted. • The area behind the sink is starting to show evidence of water damage. Re-seal or replace the sink. • Repair and re-seal all cupboard doors or replace all cabinets. Corrective Action: Repairs and refinishing is required for all of the surfaces listed above in order to ensure all surfaces are smooth, non-absorbent, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    0 infractions

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