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Karamia's Nova Scotian Donairs

86 3 Ave N Williams Lake BC V2G 2A2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Karamia's Nova Scotian Donairs has been inspected 8 times by Interior Health Authority since July 25, 2013. The most recent inspection, on October 21, 2025, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 December 5, 2024. For example: 2 Are proper pest control measures in place on the premises?

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

  • 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 19, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 5 times across 2 separate inspections, most recently on December 5, 2024. For example: 1 Are proper cooking procedures followed?

  • 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 December 5, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    0 infractions

  2. Monitoring

    6 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Portions of meat sliced from the meat cone MUST undergo a secondary cook step prior to serving to ensure that sliced meat has been fully cooked. -Beef or lamb: 71ºC or 160ºF for a minimum of 15 seconds -Poultry: 74ºC or 165ºF for a minimum of 15 seconds *Follow up required
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At time of inspection, front and back door of food premise was propped open. Doors must be closed or have a screen in place to prevent entry of pests / rodents into the food service and preparation areas.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Building has extensive asbestos issue which appears to be damaging floors and ceilings. Potential to contaminate food prepared or sold in food premises, and can be dangerous if you breathe in asbestos fibers that are released into the air. Issue needs to be assessed by a qualified professional. Flooring in kitchen area may need to be replaced if it causes a tripping hazard or is pooling water and prevents the cleaning and maintenance of the facility.
      • 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): Meats that have undergone the secondary cooking process should be used immediately, stored in a hot holding unit at temperatures of 60ºC or 140ºF or more, or quickly cooled to 4ºC or 40ºF or more and stored.
      • F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO to email templates.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • 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): EHO to email templates.
      • 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.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): "Maxx Cold" prep table too warm at 10°C, must be ≤4°C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): New HACCP Plans available. Existing plan requires updating.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Existing Sanitation Plan requires updating.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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