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Little Moccasins Learning Centre

228 5 Ave N Williams Lake BC V2G 2G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Little Moccasins Learning Centre has been inspected 6 times by Interior Health Authority since February 6, 2014. The most recent inspection, on January 22, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on January 22, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 22, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on January 13, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on January 22, 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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer strips were expired. • Obtain current test strips for each type of sanitizer in use to check sanitizer concentrations. Analog metal thermometers in refrigerators not reading accurate temperatures. • Replace these thermometers, preferably with ones containing liquid as they tend to be more accurate.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature mechanical dishwasher producing a final rinse temperature of 72.5°C at the dish surface, measured with a DishTemp Thermometer placed inside the dishwasher. Ensure all food contact surfaces continue to be sanitized in the high-temperature mechanical dishwasher. Product currently being used to sanitize food contact surfaces requires a rinse step. If inadequately rinsed, this can lead to chemical contamination of food. • Obtain a Quaternary Ammonium product that does not require a rinse step and put it into use. Train staff on its use and use test strips to verify appropriate concentrations. Consider recording sanitizer concentrations on a sanitizer log, see attached.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, the handwash station was not supplied with liquid soap. • Ensure the handwash station is supplied with liquid soap somehow at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Sanitizer testing strips were on available onsite during inspection. These food contact surface sanitizer solutions must be tested to ensure the concentration is adequate for sanitizing ability and to ensure it is not too high also. If lower concentration (ppm) than the microorganisms are not being killed (biological hazard) and if the concentration is too high than it can contaminate food and become a chemical hazard. Corrective Action. • Please ensure that facility had sanitizer testing strips available onsite for the approved sanitizer that is used. Some quats sanitizer testing strips were provided to operator
      • 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): • [1] Dishwasher was working and measured temperature at 76.9°C • [2] Quats sanitizer is used as food contact surface sanitizer, the product used requires a rinse step and was measured at 500ppm Quats. Corrected During Inspection (CDI): • [2] Operator was instructed to reformulate the solution to be 200 ppm range Quats. The operator had diluted and at time of inspection it measured at 200ppm Quats. Operator was informed that a rinse step must be completed as stated on the instructions for food contact surfaces. Operator was also asked to look into other approved quats products that do not require a rinse step. Operator agreed to contact their cleaning chemical supply company.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips required for neutral disinfectant (quats).
  4. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 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?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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