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McDonald's Restaurant

1880 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant has been inspected 6 times by Interior Health Authority since August 12, 2019. The most recent inspection, on January 15, 2026, recorded 2 infractions.

2 of 6 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, Food temperature control 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 4 times across 4 separate inspections, most recently on January 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on January 15, 2026. 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 September 13, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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.

6 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - small reach through cooler for cheese, lettuce and burritos was at 8C. The door on opposite side pops open when other is closed. The door seal is deteriorated on the one side. The seals should replaced where deteriorated or not keeping it closed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The staff bathroom toilet is leaking resulting in a puddle along the wall. Repair.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Taylor soft ice cream machine hopper had a scum ring above product. The manager advised me that they have it on a clock for cleaning every 14 days, and otherwise scrape the scum line off periodically. Please clean and sanitize this at least daily. - Ice bin lid, rim and scoop holder in coffee area were all unclean - front service ceiling tiles also unclean, replace these with smooth washable tiles - walk-in freezer's compressor is leaking condensate all over shelf and floor - the entire premises needs a deep clean including 1. behind/under cooking and prep lines; 2. floors under dry storage shelving; 3. floors and walls around 3 compartment sink - 3 compartment sink needs to be resealed to the wall - staff washroom hand sink tap does not shut-off - QUATS sanitizer dispenser was finicky with regards to product dispersal at proper concentration, repair or replace - men's washroom had very poor water pressure at sink
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2D: Carton of eggs sitting out at room temperature for more than 2 hours. Potentially hazardous foods must not be left out at room temperature in order to prevent the growth of harmful microorganisms. Corrective Action: Discard eggs not stored at a temperature of 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Spray bottle specifically labeled for a quaternary sanitizing product contained an unknown solution. All spray bottles must be filled with the designated product listed on the label to ensure chemical cross contamination does not occur. Corrective Action: Ensure all spray bottles are filled with the designated sanitizer solution as per the label on the bottle.
      • 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: Broken eggs were found on the floor of the walk in cooler. Corrective Action: Ensure all food spills are immediately cleaned up. F2.5B: Garbage and debris built up underneath the dry food storage shelves near the back of the facility. Corrective Action: Ensure all garbage is properly discarded and general cleanliness is maintained.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Time/temperature control procedures for poutine cheese curds were not observed at the time of inspection --two packages without time tracking were discarded at the time of inspection. Proper procedures were implemented for new batch. Issue corrected at the time of inspection. Please note that this is a repeat infraction and implementing approved time/temperature control principles needs to be consistently observed for this practice to be allowed at the individual site level.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. A bag of raw chicken was observed to be placed within a RTE meat tray at the cooking station. Management discussed the concern of cross-contamination with the involved staff at the time of inspection. Tray was removed for cleaning and sanitizing. Please continue to observe and correct for operations/activities that could result in the contamination of food. Corrected during inspection. 2. One bucket of wiping cloth sanitizer solution was too dilute. This was corrected to 100ppm chlorine solution at the time of inspection. Please replace solution at the necessary frequency to maintain adequate sanitizer level. Corrected during inspection. 3. Improved cleanliness of dining room tables would be beneficial to overall sanitation --management has assigned designated staff to attend to sanitation considerations related to the dining room. Please continue to take measures necessary to maintain cleanliness, especially during rush periods. This is also an important aspect in terms of appeal to your customers. 4. A need to improve cleaning measures, especially in harder to reach areas of equipment and the premises was discussed. As discussed, please focus on maintaining equipment surfaces and workstations free of organics and residue during service. Deep cleaning of hard to reach areas requires more consistent implementation. Management indicated that the hiring of a private company to do deep cleaning at the end of day is under consideration for near future implementation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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