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McDonald's Restaurant

1555 Banks Rd Kelowna BC V1X 7Y8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant has been inspected 8 times by Interior Health Authority since February 23, 2015. The most recent inspection, on August 5, 2026, found no infractions.

4 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The last 4 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.

  • 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 September 16, 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 September 16, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 6, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on December 8, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 23, 2015. For example: 2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?

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

    0 infractions

  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator was not able to present sanitizer test strips for spray bottle during time of inspection
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood cannot be proven to be professionally cleaned during time of inspection as no evidence of last cleaning date on the sticker on ventilation hood
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station paper dispenser does not function properly so single use paper is placed on the side
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Food Permit not posted in a conspicuous location
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The thermometer installed inside the the under counter refrigerator in the food preparation area showed the temperature of 12°C during this inspection. The temperatures for this refrigerator are not monitored and recorded by the operator. The health officer reviewed the temperature requirements with the operator during this inspection. Take immediate corrective actions and contact the health officer by Feb. 7, 2019.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The plastic ice scoop is broken. The operator took immediate corrective actions during this inspection. b) Some used wiping cloths are not stored in the sanitizing solution bucket. One of the sanitizing solution bucket for storing wiping cloth does not have any sanitizing solution detected. The operator took immediate corrective actions during this inspection. c) The door seal for the under counter refrigerator has accumulated debris. Take corrective actions and contact the health officer by Feb. 13, 2019. d) The food spigots for the juice beverage dispensing unit have accumulated stains. Take corrective actions and contact the health officer by Feb. 13, 2019. e) The food spigots for the ice cream topping dispensing unit have accumulated stains. Take corrective actions and contact the health officer by Feb. 13, 2019. f) The containers storing single use paper containers under the French fries holding unit have accumulated stains. Take corrective actions and contact the health officer by Feb. 13, 2019. g) The operator said that a local maintenance person cleans the several food equipments in the food premises. Ensure that the maintenance person follows the manufacturer's instructions for cleaning and sanitizing the food equipments. Keep a copy of the manuals in this food premises for reference.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  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): a) The chemical sanitizing solution provided by the operator is measured over 400 parts per million (ppm) QUAT. The recommended level posted in the food premises is 200 ppm. Using chemical solution over the recommended concentration may lead to chemical contamination when food handling. The operator agrees to correct this immediately. Regular monitoring of the concentration is recommended. b) The chemical sanitizing solution storing the wiping clothes does not have any sanitizing concentration detected using the test strip provided by the operator. Wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Frequent monitoring of the concentration is recommended.
      • 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.
  8. Monitoring

    1 infraction

    • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): *Some chemicals were stored with foods in the food storage area and it was corrected during inspection (CDI).

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