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McDonald's Landing Plaza

5301 25 Ave Vernon BC V1T 1T5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Landing Plaza has been inspected 15 times by Interior Health Authority since December 3, 2012. The most recent inspection, on September 21, 2026, recorded 2 infractions.

6 of 15 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: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on September 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on September 21, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 29, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 once on February 20, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 20, 2018. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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.

15 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): During inspection, the rear receiving door was left open for refuse disposal. *Ensure the blower fan is operating to help prevent insect entry. Alternatively, install a slider screen door. *Check the bottom left portion of the door sweep is sealed as there is wear starting (a sliver of daylight showing).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Silicone seal along ware washing sink and splash guard edge was re-caulked but worn out again. Watch for ice build-up near compressor fans in walk-in freezer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 (1). Test strips were available for quaternary ammonia but had expired. No test strips for hydrogen peroxide. (2). Missing thermometer in the walk-in freezer Corrective action (1). Sanitizer test strips must be available for each sanitizer used. (2). A NSF thermometer is required for the walk-in freezer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 (1). Mold was observed on the wall above the ware washing sink. (2). Walk-in freezer had accumulated ice around the piping of the compressor fan and around the frame of the entry door. Corrective action (1). Clean the walls and around the caulking to remove any mold. (2). Freezer requires defrosting and inspection of piping to check for suspected leakage on the piping leading to the compressor fan.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B (1): Scoop found in the ice machine located at front of the store, with the handle stored directly in the ice, which creates a cross contamination hazard. Corrective Action: Store all ice scoops in clean containers outside of the ice machine. Clean and sanitize the scoops and their storage containers daily.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips not available onsite. Corrective Action: Acquire chlorine test strips to ensure that the sanitizer used for food contact surfaces is reaching the required 200 ppm concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2C: Observed a high population of house flies crawling on the walls and across equipment at the front entry to the kitchen. Additionally, this area contained large amounts of spilt sugar on the counters and other liquids surrounding the blender, which may be attracting flies. Corrective Action: Take adequate measures to reduce the fly population: • Clean the premises • Promptly wash and sanitize spills • Ensure food is covered and stored properly • Utilize pest control products in a safe manner (e.g. fly ribbon, light trap)
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F3.3B: Visible debris and garbage observed on racks containing cleaned and sanitized items by the manual dish washing sink in the back. Corrective Action: Re-wash and sanitize all items containing visible debris in order to avoid cross contamination. F2.3D (1): Quaternary ammonia (Quats) sanitizer located in spray bottles was measured at a concentration lower than the required 200 ppm residual. Corrective Action: Discard the weak solution and dispense a new sanitizer mixture at 200 ppm. After re-filling the bottles check the concentration with test strips to verify the solution reaches the required 200 ppm concentration. F2.3D (2): Buckets of bleach sanitizer containing large numbers of cloths were measured at a concentration lower than the required 200 ppm residual. Corrective Action: Discard the weak solution and create a new sanitizer mixture that reaches the required 200 ppm concentration. After the new mixture is created use test strips to verify the concentration. Additionally, decrease the number of cloths stored in each bucket and ensure the solution is changed frequently.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5B: Observed a staff member spilling large amounts of ice on the floor when moving ice from the back machine to the front of the store. Corrective Action: Ensure all staff members are moving food throughout the premises in a way that is safe and does not create a possible slip hazard. F2.5K: Inadequate cleaning in some locations: • Egg cooking station • Underneath equipment • Garbage underneath equipment and on sanitized dishes • Food spills Corrective Action: Clean and maintain the areas and equipment mentioned above.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B Accurate NSF certified thermometer required in walk-in freezer (appears to be missing). ACTIONS REQUIRED: • Operator to obtain accurate NSF certified cold holding thermometer and email/text photos to EHO clearly showing the accurate proper temperature for the freezer and the NSF logo for infraction resolution.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B Daylight was visible under back exterior door (door to dumpster), which could allow the entry of pests. ACTIONS REQUIRED: • Operator to install a new door sweep on the back exterior door and email/text photo(s) to EHO clearly showing no daylight visible under the door for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C Buckets (3) of "clean" wiping cloths in chlorine sanitizer were observed to be past their allotted replacement time stickers at the time of inspection. Facility uses wiping cloth once per task then places cloth in "dirty" bucket for laundering - "one and done". ACTIONS REQUIRED: • Operator to refresh chlorine sanitizer solution in the buckets of wiping cloths and verify minimum 200 ppm chlorine concentration. CORRECTED DURING INSPECTION - ISSUE RESOLVED
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit to Operate not posted in an area that the public can see. Operator was able to find the valid 2021/2022 fiscal decal at the time of inspection, however the actual paper Permit to Operate could not be located. ACTIONS REQUIRED: • Operator to find paper Permit to Operate and affix valid 2021/2022 fiscal decal to the Permit to Operate. If the paper Permit to Operate can not be located, then a replacement Permit can be purchased from the Vernon Health Centre - call 250-549-5714.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  8. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Dessert cooler was 6C and is required to be maintained below 4C. Lower temp immediately to below 4C. NOTE : all other coolers were maintained below 4C. Cooler temps are monitored and documented frequently throughout the day in daily operations log.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed food handler wash hands however soap was not used during procedure prior to further food handling. Spoke to manager re observation and content issue will be addressed. NOTE : several food handlers were observed performing an exceptional task of proper handwashing techniques.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thermometers were present in all coolers however all thermometers are required to be NSF certified. Replace all thermometers with NSF certified units. NOTE : overall operation and cleanliness of facility is very good and no other concerns noted.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing pails with wiping cloths located in the rear and front of the kitchen had zero sanitizer present. Ensure all sanitizing pails have 200ppm bleach solution present. The quats unit was dispensing 200ppm solution and the dispenser is monitored and documented on a daily basis in the daily log = excellent.
  11. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The rear storage area needs cleaning of the floor under the large shelving units. NOTE : overall facility is very clean and very well operated
  12. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer container located in the front customer service area had zero sanitizer present. Ensure all sanitizer containers have sanitizer present. Sanitizer was replaced during inspection.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): During the inspection a milkshake was being stored in the ice machine. DO NOT store items in the ice machine other than ice The milkshake was removed from the ice machine
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is a substantial water leak near the 3 compartment sink and ice machine which creates a safety hazard Repair leak immediately
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): Floor in rear storage area of facility and walk in coolers needs attention ; which was addressed during inspection.
  15. Monitoring

    0 infractions

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