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McDonald's #1269 Valleyview

1751 Trans Canada Hwy W Kamloops BC V2C 3Z6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's #1269 Valleyview has been inspected 5 times by Interior Health Authority since March 23, 2022. The most recent inspection, on March 9, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing, Pests 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.

  • 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 April 17, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 15, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 17, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 12, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected During Inspection (CDI): The gravy was measured with both IR and probe thermometers and this measured at less than 60°C. (50-53°C range). Due to the time frame at this temperature the gravy was immediately discarded and the container was cleaned and sanitized. It was suspected that the water levels and the temperature setting on the hot holding units were low. Staff were educated and instructed to check the water levels in the hold holding unit as this water evaporates and falls to levels lower than the food item container.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Corrected During Inspection (CDI): The 2 buckets with the chlorine sanitizer solution were observed to be less than 200 ppm chlorine. These were immediately reformulated and new solutions measured at 200 ppm. Proper concentration is critical to ensure adequate sanitizing action to kill potentially harmful pathogens. Facility does have a method of timing and labeling the replacement of solutions. Due to the breakdown of the solution by its use its also needed to be checked to confirm it doesn't need reformulating earlier.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Dust and food debris build up observed under dry storage shelves. These conditions may attract pests into the facility. Corrective action: • Deeply clean the floor under the dry storage shelves. Note: Ensure door to the garbage compactor remains closed to prevent entry of pests into the restaurant.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  4. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Door to the garbage compactor was open to the restaurant on inspection. The room with compactor was not completely shut out to the outside which can allow pest entry. Staff cleared boxes and garbage from entry and shut door during inspection. Ensure door remains closed to prevent any pests from coming in from the garbage compactor room.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Quat sanitizing agent in three compartment sink was reading 400 - 500 ppm and the sanitizer water was bright pink. Staff advised to calibrate sanitizer to 200 ppm and verify with test strips when filling sink with sanitizer. If Quats sanitizer goes above 400 ppm, dishes must be rinsed to remove excess chemical.
      • 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): • Red/pink sauce spilled and dried on floor in dry storage area. Ensure dried spills of sauces are cleaned up off the floor in the dry storage room as this can be a pest attractant.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

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