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Fox Mountain Brewing Company

215 Donald Rd Williams Lake BC V2G 4K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Fox Mountain Brewing Company has been inspected 5 times by Interior Health Authority since June 23, 2020. The most recent inspection, on October 21, 2025, recorded 2 infractions.

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

  • 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 October 21, 2025. 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 3 times across 3 separate inspections, most recently on October 21, 2025. 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 October 24, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 23, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on June 23, 2020. For example: 1 Does the operator have a valid operating permit or approval to operate?

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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The mechanical dishwasher was not properly dispensing chlorine during its cycle. Operator was able to modify the machine to dispense chlorine during the inspection. Operator stated they would additionally contact a technician to look at the machine as soon as possible. F2.3D: The quat sanitizer solution was not being dispensed at the proper concentration from the dispenser. Operator stated they would have a technician look at the machine and staff were instructed to manually mix the quat sanitizer solutions until the machine could be serviced.
      • 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): The scoop for the cooked rice should have a handle and be properly stored to prevent the risk of contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Dishwasher final rinse sanitizer was initially measured 0ppm (chlorine). Sanitizer bottle observed empty. Operator was quickly able to replace missing sanitizer, prime the machine, and achieve an appropriate reading. CDI. F2.3D: Facility using quaternary ammonium sanitizer for food contact surfaces. Ensure these bottles are filled with an appropriate volume and kept at the correct concentration.
      • 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): F2.5D: Observed unlabeled sanitizer bottle. Operator quickly informed employees and resolved issue. -Ensure wiping cloths are replaced frequently or kept stored in a sanitizing solution.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain the appropriate sanitizer test strips that measure chlorine concentration to verify the dishwasher's sanitizer level. Operator and/or staff is to verify the concentration daily with test strips to ensure the sanitizer is at an adequate concentration before the dishwasher is used to wash and sanitize tools and equipment. Recommended to test at least once a day during opening shift.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During inspection, the dishwasher's final rinse sanitizer concentration was measured to be around 10ppm (chlorine). Operator was able to adjust the amount of sanitizer dispensed that provided sufficient sanitizing action at 50ppm. Bar glasswasher, high temperature: 74.8C (in compliance)
      • 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): Observed the interior of the ice machine at the front bar had built up mold and/or mildew. Operator is to clean, rinse, and sanitize the interior of the machine. Scoop for ice must also be stored outside the ice machine and in a designated container to prevent cross contamination. When the scoop is stored within the ice machine, staff reaching for it may contaminate the handle with their hands. As the scoop is placed back into the ice machine, this may lead to cross contamination as the scoop handle may contact the ice.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed a pail for waste in the handwashing sink which impedes proper handwashing. Handwashing sinks are not be used for purposes other than hand washing
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Pass through window is to be blocked off until Covid 19 restrictions are lifted. Bathroom doors require self closing arms. Dish pit sinks require caulking.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit will be issued once the infractions are resolved.

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