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McDonald's

3240 Smith Dr Armstrong BC V0E 1B0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's has been inspected 9 times by Interior Health Authority since April 18, 2013. The most recent inspection, on March 19, 2026, found no infractions.

5 of 9 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 and Protecting food from contamination.

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 May 9, 2023. 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 April 18, 2013. For example: 2 - Are foods protected from contamination and/or cross contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 18, 2013. For example: 1 - Are dishes, utensils and equipment maintained in good condition?

  • 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 once on April 10, 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - hydrogen peroxide spray sanitizer was at 500ppm (good), BUT test paper range too high with lowest increment of 2350ppm - chlorine sanitizer (rag bucket) at 200 ppm, test paper good - QUATS sanitizer (manual dishwashing sanitizer) was at 400ppm, test paper good
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D - QUAT sanitizer used for manual dishwashing measured at ~500ppm during the inspection. QUAT sanitizer must be maintained at 200ppm. High concentration of QUAT may lead to chemical contamination of food contact surfaces. Dilute sanitizer to 200ppm, contact chemical supply company to adjust dispenser
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): The sanitizer bucket concentration was tested and determined to be less than 50 ppm chlorine. The sanitizing solution was re-made at the time of inspection and the concentration was tested at 100 ppm - as per instructions on the package. Sanitizer used was Kay sanitizer. Manager specified food contact surfaces were first sprayed with a sanitizer bottle before being wiped down with the cloths.
  9. Monitoring

    2 infractions

    • 13.1 - Are dishes, utensils and equipment maintained in good condition?
      • Observation(s): At the time of the inspection, there was no sanitizer present in the sanitize sink. Spoke to manager on shift about having sanitizer being changed more often - it was mentioned that it is changed every hour, please also ensure the water is changed as necessary(ex. if the water is visibly dirty). Water was drained at time of inspection
    • 13.2 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): 2 containers of muffins were found uncovered under the convection oven. All foods should be covered to protect from contamination
      • 2 Observations, Low Severity of Consequences : Food must be protected from contamination.

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