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McDonald's

3010 11 Ave NE Salmon Arm BC V1E 2S8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's has been inspected 14 times by Interior Health Authority since February 26, 2013. The most recent inspection, on April 24, 2026, found no infractions.

9 of 14 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on March 12, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on February 2, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 March 12, 2019. 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 March 12, 2019. 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 once on February 2, 2017. For example: 3 - Is the premises construction and layout unchanged and in accordance with approved plans?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Poutine cheese curds that were pulled out at 10am (for lunch changeover) were not time-stamped. A period of 1.5 hours had elapsed. Please note that time as a public health control for ambient temperature storage of food will only be permitted if staff comply with all approved standards (eg. time stamping/time tracking, discarding of food upon time expiry).
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff were not observed to be washing hands after the handling of raw meat. As discussed, the blue gloves are not a replacement for proper handwashing. They are just an additional barrier. Hands should always be washed after removing the blue gloves before handling any other surfaces that can result in cross-contamination (eg. tray handles). Practices should be no different from prior to adopting the use of the disposable gloves. Ensure staff access to the handwash station is not impeded by the bun racks as this is clearly a barrier that is resulting in a reduction of hand hygiene on that side of the prep line. If feasible, consideration should be made to re-install a handwash station in that area. Please provide an update on operational/physical changes that will be undertaken onsite to address this deficiency by the indicated date.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. "Clean" grill towel bucket was moderately greasy and dirty. Ensure cleaning processes are adequate in removing all grease and organics from linens and buckets. 2. The ice machine area is moisture laden and is a sanitation issue. Source of moisture may be due to a variety of inputs. Please address problem. 3. Overall improvement in cleaning is necessary -this is especially notable at the coffee stations (both in store and drive thru), underneath and around cooking/line equipment, and in harder to reach areas (corners, floor drains),. The cleanliness of floor under freezer floor pallets was not determined--please ensure routine measures are being undertaken to clean the pallets as well as underneath. Increase frequency of mopping to reduce dirt/mud build-up in the public areas.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  9. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Facility has taken out the dishwasher and installed a 3-compartment sink without prior approval. It is observed that there is insufficient space for air drying sanitized items. Requested that the counter next to the sanitizing sink currently used for food prep to be used for air drying. Also additional shelving should be considered to allow for proper air drying of items. Also discussed that food prep should not occur next to the sanitizing sink. 2. Observed wiping cloths in continuous use not stored in a bucket of sanitizer solution. Discussed that cloth in continuous use must be stored in a bucket of sanitizer solution or only one time use. 3. Please ensure probe thermometer is properly cleaned and sanitizer after each use.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Changes to layout were made without prior approval. Handwashing station in the main area is relocated to beside the 3 compartment sink. Changes were reviewed at the time of inspection and there was no major concern. Note: Reminded manager that any future changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handwashing station at the coffee station/entrance is out of paper towel. 2. Handwashing station by the cashier did not have paper towel in the dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers are missing in muffin cooler and grill side freezer. New thermometers are placed into the coolers at the time of inspection. CDI - Corrected During Inspection.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer in sanitizing sink does not have adequate concentration of Quats (<200ppm). Sanitizer solution is changed at the time of inspection. CDI - Corrected During Inspection
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Paper towel missing at front handwashing station. Paper towel was refilled at time of inspection.
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Sanitizer concentration for used wiping cloths were insufficient. Corrected During Inspection. Ensure sanitizer solution is frequently changed.

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