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McDonald's Restaurant

1938 Kane Rd Kelowna BC V1V 2J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant has been inspected 7 times by Interior Health Authority since October 15, 2013. The most recent inspection, on July 7, 2025, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 July 7, 2025. 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 November 5, 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 22, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 23, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 February 22, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Several coolers and freezers were observed to be missing internal thermometers (e.g., on-line cooler, on-line freezer, grill freezer). Operator is to provide an NSF-certified thermometer for each unit. EHO recommended using thermometers that can be mounted to the side or hung from a shelf to prevent misplacement.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As noted in previous inspection reports, the worn concrete flooring at the back of the kitchen, around the warewashing sink and storage area, does not meet industry standards for being smooth, durable, and easily cleanable. Additionally, the galvanized coating on the metal floors inside the walk-in freezer and walk-in cooler is worn, and the underlying metal is rusting. Please confirm the timeline for the planned restaurant/kitchen renovations, which must include resurfacing the noted flooring deficiencies.
  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): As previously noted, the worn concrete floor in the back of the kitchen around warewashing sink and storage area does not meet industry standards (smooth, durable, easily cleaned). Galvanized coatings on the metal floor surface inside the walk-in freezer and walk-in refrigerator are also worn off and the metal floor surface is rusted. Please confirm timelines for the indicated restaurant/kitchen renovation that will need to include resurfacing of the worn floors as noted.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Concrete floor in the back of the kitchen around warewashing sink and storage area does not meet industry standards (smooth, durable, easily cleaned). The floor in this area was slick and greasy at the time of inspection, also noted water pooling around the warewashing sink. Discussed with the district manager having the floor refinished as indicated in previous inspections. Walk-in freezer near the back drive through window displayed a build up of food particles and debris during the time of inspection. Regularly scheduled cleaning should be conducted to maintain a clean sanitary facility and equipment. Unsanitary storage areas and equipment can attract pests and may lead to foodborne illness through cross contamination. Freezer between the grill and fryers was not operational and missing a door during the inspection. District manager has informed that they are currently waiting on parts for repairs. Ensuring this cooler is repaired will help prevent overload of walk-in cooler/freezer which may help with maintaining sanitary conditions in the walk-in units.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): During inspection handsinks were being used as storage space for sanitizer and degreaser spray bottles, the back of kitchen handsink was also obstructed by sanitizer buckets and a bread tray. Designated handwashing stations must not be obstructed or used for other purposes in order to facilitate frequent handwashing. Good hand hygiene is essential to preventing the transmission of communicable diseases.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed floors and some equipment/storage shelving in the back of restaurant not being maintained in a sanitary condition (ie. underneath storage shelving/3-compartment sink in the back area of the restaurant, inside the walk-in refrigerator & walk-in freezer, storage shelving, etc). The concrete floor in the back of restaurant (ie. in-front/underneath the 3-compartment sink and through the back storage area is worn and no longer finished to meet required finishing standards (smooth, durable, easily cleanable, non-slip, impervious and able to withstand regular wet washing).
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some refrigerator thermometers missing or broken. Shelving inside refrigerator beside manager desk is rusted/flaking paint and visibly dirty.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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