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McDonald's Restaurant

155 Hollywood Rd N Kelowna BC V1X 6B4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant has been inspected 8 times by Interior Health Authority since May 6, 2016. The most recent inspection, on January 27, 2026, found no infractions.

3 of 8 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, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 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.

  • 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 4 times across 4 separate inspections, most recently on October 15, 2021. 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 2 times across 2 separate inspections, most recently on October 15, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 15, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on May 21, 2019. 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 March 19, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer in spray bottles in the dishwashing area were below the recommended 200ppm for QUATs. Stickers on the bottles indicated they were past due to be replaced with fresh sanitizer solution. This was corrected during inspection, bottles were emptied and refilled with fresh sanitizer solution.
      • 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): Under counter cooler near front of kitchen area has a broken door. Food was moved to another cold storage unit while awaiting repair.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser at front service area handwash station was not stocked. This was corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer strips (QUATs) is expired.
      • 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): Routine pest management is available. Most recent pest management report shows no pest activity in traps within the premise. No pest or pest droppings noted at the time of inspection. A visit to the child play area and basement area of the premise showed no evidence of rodent droppings or rodent activity at the time of inspection. Back receiving door was open at the time of inspection. This was corrected during inspection.
      • 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): Left hand-sink adjacent to the dryer in the men's washroom is not functional and is in need of repair.
  6. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Holding table with potentially hazardous foods including cut vegetables did not have a timer or sticker to verify when the change over of food had taken place. Operator stated it had been put out 5 minutes ago. Potentially hazardous foods holding out at room temperature have a maximum holding time of two hours and MUST have verification to show when the food was taken out and/or when they need to be discarded.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Peroxide Multi Surface Disinfectant and Cleaner (DIN #02412314) being used as a sanitizer. Operator states a concentration of 2000 to 3000 ppm is used to clean food contact surfaces. Spray bottle tested at the time of inspection indicated the concentration was at the above mentioned range. Label instructions indicate it is recommended for use as a non-food contact surface sanitizer. Unable to verify a) if this chemical is appropriate for use as a sanitizer for food contact surfaces and b) what dilution would be necessary to ensure that it is safe for food contact surfaces. Operator agreed to obtain more information about this product.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wall tiles are missing close to the baseboard adjacent to the three compartment sink in the doorway leading to the back food storage area. This was indicated on the pest control report from March 2017. Light covers or protective sleeves missing from two sets of lights in the kitchen area.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available at time of inspection.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Are now using multiple buckets in different areas for sanitizer. Sani bucket in the coffee area was depleted of sanitizer. It was changed during inspection
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer being used to store cloths has depleted to 0 ppm. Please set up a timing system to ensure they have the proper concentration at all times.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Back door does not have a tight seal.
      • 14.12 - The premises must be protected against entry of pests.

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