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Cariboo Place

185 4 Ave N Williams Lake BC V2G 2C8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cariboo Place has been inspected 3 times by Interior Health Authority since October 24, 2023. The most recent inspection, on May 25, 2026, recorded 4 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 once on May 25, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on May 25, 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 once on May 25, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 25, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): During inspection, QT-10 Test strips noticed to have expired. This can lead to inaccurate results when testing sanitizer solution concentrations. • Acquire current test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During inspection, a spray bottle filled with quaternary ammonium sanitizer solution for sanitizing food contact surfaces in the first floor servery was measured at 150 ppm, outside the required 200 - 400 ppm. Sanitizer solution in spray bottles can decrease in strength over time to a point where they no longer provide adequate sanitization. • Replace the sanitizer solution in the spray bottle in the first floor servery. • Ensure sanitizer solutions in the spray bottles are replaced every 1-2 weeks, or, ensure sanitizer solution in spray bottles is checked regularly (once every week) and replaced as needed to ensure food contact surfaces are effectively sanitized.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, some buildup was noticed on the interior of the ice machine. • Empty the ice machine, clean and sanitize the interior before allowing to re-fill with clean ice. • Add checking, cleaning and sanitizing the ice machine as needed to routine sanitation plan.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): During inspection, several handwashing stations and washrooms were not equipped with liquid hand soap for handwashing. Ensuring liquid soap is available at all handwashing stations and washrooms is crucial to encouraging frequent handwashing and preventing the spread of infectious diseases. While soap for the dispensers has been ordered, it is important to ensure soap is available at all handwashing stations in the meantime. • Acquire liquid handsoap bottles with pumps and ensure they are place in all handwashing stations, including the following locations: 1. 3rd floor staff washroom. 2. 2nd floor servery. 3. 2nd floor staff washroom. 4. 1st floor servery. 5. 1st floor dining room handwashing station. • Keep some bottles of liquid hand soap in storage for use in the interim when hand soap for dispenser units run out. Liquid hand soap must be available at all handwashing stations at all times.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

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