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Fox's Den Bar and Grill

104 Fairview Dr Williams Lake BC V2G 3T1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday11:30 AM–8 PM
  • MondayClosed
  • Saturday11:30 AM–8 PM
  • Sunday11 AM–4 PM
  • Thursday11:30 AM–8 PM
  • Tuesday11:30 AM–8 PM
  • Wednesday11:30 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fox's Den Bar and Grill has been inspected 6 times by Interior Health Authority since April 26, 2023. The most recent inspection, on October 15, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 4 times across 3 separate inspections, most recently on October 15, 2026. For example: 7 Are foods protected from contamination?

  • 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 15, 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 once on October 24, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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?

  • 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 3 times across 2 separate inspections, most recently on October 15, 2026. 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.

6 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, a whole container of cooked ham and cut veggies were stored adjacent to the handwashing sink. Due to the proximity of the food preparation area to the sink, there is a potential risk of food contamination from water splashes. The operator was advised to install an appropriate splash barrier between the handwashing sink and the food preparation area to prevent contamination of food and food-contact surfaces. 2. Boxes of vegetables were observed stored directly on the floor in the walk-in refrigeration unit. The operator was advised to store food at least 15 cm (6 inches) off the floor to protect food from potential contamination and to allow for adequate cleaning of the floor and surrounding areas.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, the sanitizer concentration in the sanitizer bucket was measured at 100 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.
      • 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): At the time of inspection, the red cutting board used for food preparation was observed to have cuts and grooves on its surface. Replace the damaged cutting board, as deep cuts and grooves can harbour harmful microorganisms and make the surface difficult to clean and sanitize effectively. Ensure that cutting boards are maintained in good condition to minimize the risk of cross-contamination and foodborne illness.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): At the time of inspection, an expired permit decal was posted at the facility. Ensure that the current permit decal is posted.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Flour scoop handles stored inside the flour, panko, and seasoning. Corrective Action: Store the scoop outside the flour, panko, and seasoning containers. Corrected during inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher was not dispensing iodine sanitizer. Glassware must be sanitized using kitchen dishwasher until machine is working properly.
      • 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): Sticky fly trap located above food prep counter. Please move trap where it will not potentially contaminate 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): Unable to locate the facilities FSP. Facility has a template of a FSP, and information on HACCP principles. However, nothing specific on food handling procedures related to the food and menu items at this establishment.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Unable to locate SP for the facility. Please forward plans once found / created.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available on site to test for iodine in bar dishwasher. These must be purchased to ensure iodine is being dispensed.
      • 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): F2.3A - Kitchen dishwasher not dispensing bleach sanitizer. Restaurant must switch to using Two-Compartment Sink Method for washing dishes until sanitizer is capable of being dispensed. F2.3A - Bar glasswasher iodine bottle was found empty and not dispensing sanitizer. New bottle needs to be purchased and put into the machine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The Pepsi mini fridge at the front was holding food around 7°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this fridge so that it holds food at 4°C or below. 2. Hollandaise sauce was being kept out at room temperature. Hollandaise sauce is a hazardous food and must be stored at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was available for the hand sink near the dishwasher. All handwashing sinks must be supplied with a single-service hand drying product.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • sharmon lulua

    The service excellent, friendly staff. The food is always delicious. I never have issues with substitutions of fries to a baked potato. One of the few places I would eat at in Williams Lake. Reasonably priced as well. The brunch on the weekends are awesome. A lot of variety.

  • Jim Wiens

    Great food, even better service. A little bit of abuse but I deserved every bit of it. A wonderful relaxing atmosphere and quiet efficiency. Will be back for sure.

  • Pascale Kull

    We were a larger group and went to Fox's Den for brunch. There are looots of foods, too much to try from everything! The only thing I was missing/didn't see(?) was croissants.

  • Sam Herman

    Huevos de Rancheros brunch special was simply awful. Tomato sauce on eggs with instant rice.. please do better

  • Captain Giggles

    Went in and had their buffet and it was good for the price Server was good and attentive Options were pretty varied as it was brunch Live music aswell Parking kinda bad though

  • sharmon lulua

    The service excellent, friendly staff. The food is always delicious. I never have issues with substitutions of fries to a baked potato. One of the few places I would eat at in Williams Lake. Reasonably priced as well. The brunch on the weekends are awesome. A lot of variety.

  • Jim Wiens

    Great food, even better service. A little bit of abuse but I deserved every bit of it. A wonderful relaxing atmosphere and quiet efficiency. Will be back for sure.

  • Pascale Kull

    We were a larger group and went to Fox's Den for brunch. There are looots of foods, too much to try from everything! The only thing I was missing/didn't see(?) was croissants.

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