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Ken's Restaurant

94 2 Ave N Williams Lake BC V2G 1Z4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ken's Restaurant has been inspected 5 times by Interior Health Authority since September 6, 2022. The most recent inspection, on May 25, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 10 times across 5 separate inspections, most recently on May 25, 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 4 times across 4 separate inspections, most recently on May 25, 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 24, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 25, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods in prep cooler measured at temperatures above 4°C. Food was immediately moved to walk-in cooler. • Schedule servicing of the prep cooler as soon as possible. Do not use the prep cooler to store food until it is serviced and can maintain appropriate temperatures. • Consider keeping temperature logs to monitor cold storage temperatures over time. Cooked rice observed at room temperature, and had been stored there for 1 hour. Standard practice seems to be to store cooked rice on the counter during dinner service. Cooked rice moved to walk-in cooler during inspection. • Cooked rice must always be temperature controlled and stored at or below 4°C. Cooked rice is a potentially hazardous food and can grow pathogenic microorganisms when stored at room temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection, cut meat was observed stored in a blue plastic Rubbermaid container. All food must be stored in food-grade containers to prevent contamination. • Ensure all unpackaged foods are stored in food-grade containers. Some food stored in walk-in cooler observed without protective cover, lid or plastic wrap. • Ensure all food is covered at all times to prevent cross-contamination. Wooden shelves in walk-in cooler should be replaced with plastic or metal that is durable, non-porous and easily cleanable.
      • 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, spray bottle with chlorine sanitizer solution measured below acceptable concentrations. • Ensure food contact surface sanitizer is constantly available in the facility to sanitize food contact surfaces. • Ensure spray bottles are clearly labelled to prevent accidental food contamination. Mechanical dishwasher broken at the time of inspection - could not be assessed. Manual dishwashing in 2-compartment sink used in the meantime. Appropriate for volume and type of dishes produced as many of the orders are take-away using single-use containers.
      • 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): During inspection, knives observed to be stored inappropriately, in a gap in the counter, which cannot be cleaned and sanitized. • Store knives in such a way that they are protected from contamination, for exampled, a magnetic knife holder strip affixed to the wall. Plastic cutting board used on wooden tables for food chopping and preparation, however, plastic cutting board is stored on the floor. This exposes it to contamination. • Store the plastic cutting board off the floor in such a way that it is protected from contamination. During inspection, walk-in cooler condenser fan covers observed to have accumulated dust and debris. These must be kept clean to prevent contamination of food. • Remove the condenser fan covers, wash and sanitize before replacing them on the condenser unit.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Proof of food safe certification unavailable on site at the time of inspection. • Email photos of food safe certificates for all food handlers by Friday May 29, 2026. • Keep copies of food safe certificates in the facility in future for future inspections.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Cardboard is being used throughout the facility, observed on shelves in walk in cooler. Discussed with operator that cardboard is not acceptable for food contact surfaces as it is not easy to clean/sanitize and may attract pests.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: No sanitizer solution available on site at time of inspection. Corrective Action: Ensure sanitizer solution is available on site at all times. For bleach solution ensure it is at 200 ppm.
      • 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): Observation: Wood chopping block used for cutting meats and vegetables is in very poor shape (deep cuts) making it difficult to clean and sanitize effectively. Corrective Action: Discussed with operator that they will not continue using the cutting board until the wood is either replaced or covered with a plastic cutting board.
      • 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.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Cardboard was located throughout the facility. Corrective Action: Remove cardboard and ensure all food is stored and prepared in a manner that prevents cross contamination.
      • 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): F2.3: Bleach sanitizer was not available at the time of the inspection. Corrective Action: Mix bleach solution at the start of each day. Ensure the bleach solution is reaching the required 200ppm concentration.
      • 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): F2.5B: Knives were stored in an area that showed visible debris and build up. Corrective Action: Clean the area and move the knives so that they are stored in a manner that prevents cross contamination. F2.5D: Large container with a powder cleaner was located near the kitchen. Corrective Action: Place a lid on the container and ensure the product has a lid on it at all times.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Food is being stored in cardboard containers. Cardboard cannot be cleaned, and may promote the growth of bacteria. Do not store food in cardboard containers, and only store in food safe, NSF approved containers. If food continues to be stored in cardboard, violation tickets may be issued.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The back door is in poor condition, with large holes in the top and bottom. This may allow for the entry of pests. Repair/replace this door so that there are no gaps to the outside.
      • 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): F2.5B. There was an accumulation of cardboard throughout the restaurant. Cardboard may promote the growth of bacteria as it cannot be cleaned. Do not use cardboard on floors or countertops. F2.5J. Lighting did not have shatterproof covers. All lighting must have shatterproof covers to prevent glass from falling onto food surfaces in the event of a bulb breaking.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • Deep containers of rice cooling at room temperature before being placed into walk in cooler. Large batches of deep rice will not cool from 60C to 20C in 2 hours/20C to 4C in 4 hours. Similar with deep batches of deep fried pork and other items that may be cooled in large containers. Discussed and CDI with operator using shallow pans or containers filled with product only a few inches deep. Operator will need to verify methods - logs to be kept for cooling, see F3.3 below.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Do not use cardboard boxes (used or otherwise) to absorb grease from deep fried items. You must use a clean food grade oil absorbing paper or material. It was noted that deep fried pork was also being stored in pre used cardboard boxes - do not use cardboard boxes to store cooked food items or to blot grease- these materials cannot be cleaned and sanitized - you must use food grade materials that can be cleaned and sanitized (ie: run through the dishwasher) CDI.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Bleach sanitizer test strips to be supplied to measure sanitizer concentration. • Test strips or thermometer required for checking dishwasher temps. Provide picture showing items have been purchased and that you are checking the sanitizer and the dishwasher temp.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Bleach sanitizer was too strong at the time of inspection. Health officer provided direction and instructional poster on how to make up bleach sanitizer, as noted above, test strips will help with monitoring this. Operator adjusted, CDI.
      • 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 following items are due in 1 month, October 6th, 2022: • Cleaning required behind cooking/deep frying station on wall and equipment where grease has built up. • Cleaning under grill area and equipment/shelving where grease or food debris have built up. Ceiling in walk in cooler requires cleaning. • Ensure recycling is removed in a timely fashion so that floors and storage areas are kept free of items and clutter. • Fluorescent lights require shatterproof covers or shatterproof bulbs.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Cooling logs to be kept for items that are cooled in large batches such as rice/pork etc. I will supply cooling logs - you must verify that your procedures work to cool items from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Use a probe thermometer to verify and record results in log sheet. If you use the same method daily, I will not require daily logs but you need to verify the process and document and check it if size changes or methods change. Email Health Officer copy of logs for cooling of rice, deep fried pork once you have completed and verified.
      • 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.

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