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McDonald Avenue Child Care

520 McDonald Ave Kamloops BC V2B 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald Avenue Child Care has been inspected 8 times by Interior Health Authority since November 25, 2013. The most recent inspection, on December 3, 2025, recorded 2 infractions.

4 of 8 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 December 3, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on June 11, 2024. 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 once on May 31, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times across 2 separate inspections, most recently on December 3, 2025. 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.

8 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Danby fridge/freezer combo is not maintaining temperature. Fridge temperature measured 7.5°C and freezer measured -1.0°C. Items were moved to a working unit and this unit will not be used unless temperatures can be maintained.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine test strips expired • Recommend digital probe thermometer for monitoring processes Corrective Actions: • Acquire new chlorine test strips and monitor expiry date moving forward.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips not available. Acquire test strips to monitor the concentration of chlorine sanitizer solution used in spray bottles and for dishwashing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Potentially hazardous foods (i.e., cheese, milk, sausages, etc.) stored in the cooler at the back of the primary kitchen had internal temperatures of ~10°C. These food products are capable of supporting the growth of bacteria and viruses at temperatures >4°C. CORRECTED DURING INSPECTION: • All potentially hazardous foods were relocated to coolers inside other rooms and maintained at temperatures ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The chlorine sanitizer bottle in the primary kitchen was empty at the time of inspection. CORRECTED DURING INSPECTION: • New bleach bottle was brought from another room and a sanitizer solution of 100 ppm concentration was prepared by the staff. Note: All other rooms had chlorine sanitizer bottles. Please ensure they are kept at concentrations of 100-200 ppm (1/2 teaspoon of bleach per 1 L of water). High temperature mechanical dishwasher reached 84°C on the plate surface in the final rinse cycle.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • The primary cooler in the kitchen was unable to store food at ≤4°C. This is a critical piece of equipment. Corrective Action: • Please repair the unit and monitor closely to ensure it is able to maintain potentially hazardous food at ≤4°C.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 G&K Jar of oats in the pantry to be stored off the floor -Please provide shelving to keep food or food contact surfaces at least 6" above floor level and to facilitate the sweeping and mopping of the floor
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Sterilite Roughneck plastic bin is being used as a storage container for rice. Operator must ensure all food contact surfaces are made from materials that are food-grade.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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