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McDonald's Restaurant

20-9522 Main St Lake Country BC V4V 2L9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant has been inspected 10 times by Interior Health Authority since January 31, 2013. The most recent inspection, on March 24, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 5 times across 5 separate inspections, most recently on March 24, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5 times across 5 separate inspections, most recently on March 26, 2024. 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 3 times across 3 separate inspections, most recently on March 29, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on April 25, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on March 29, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Three light bulbs in the kitchen area were observed without protective coverings. Corrective Action: Install shatterproof covers on all light fixtures to prevent potential contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Ensure that chemical sanitizer buckets are changed more frequently. Observed large amounts of debris in several buckets. Corrective Action: Employee replaced bucket of chemical sanitizer. Ensure that chemical sanitizer is replaced once large amounts of debris observed.
      • 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): Observation: Three uncovered light bulbs within the kitchen area. Corrective Ensure all lights are covered in shatterproof covers.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Eggs stored at room temperature with time marker. Disposed of after 4 hours. During inspection: Eggs found sitting out after 4 hours time marker. Corrective Action: Ensure all time stamps are met and disposed of when intended.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General maintenance occurring during inspection. Lights over food preparation being replaced. Corrective Action: Food preparation must be stopped when overhead maintenance is being conducted. Overhead dust and debris may contaminate food preparation. Surfaces and equipment must be cleaned and sanitized after maintenance or covered if maintenance is not during operating hours.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please advise operating permit is available and posted in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The small cooler that contains the milk bags for dispensing to cups had a temp above 4C. Lower temp immediately to below 4C. NOTE : all other coolers were maintained below 4C. All cooler temps are monitored and documented in daily operations log throughout the day.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer located in the small milk bag cooler was broken and needs to be replaced. NOTE : all other thermometers were proper functioning NSF thermometers. Excellent operations log is maintained that documents all cooler , hot holding ,cooking temps as well as the quats dispenser concentrations and bleach solutions for wiping cloths.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer spray bottle located near the handwash basin had zero sanitizer solution present. Ensure all sanitizer spray bottles have sanitizer and the correct concentration of sanitizer. NOTE : the quats dispenser located at the 3 compartment sink was dispensing a 300ppm quats solution as verified by quats test strips. Bleach solutions used in wiping cloth pails had 200ppm bleach solutions present.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Thermometer located in the small milk bag cooler was broken and needs to be replaced. NOTE : overall operation and cleanliness of facility is very good.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A large container was being stored in the handwash basin which impedes proper handwashing. Ensure that handwash basin is not used for storage of any items and is only used for handwashing.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Food premise permit is not available to be posted : a new copy is required. NOTE : food premise permit is valid however the paper document is not available.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ice scoop was being stored inside an ice machine. Ensure that ice scoops are stored outside of the ice machines in a washable container. NOTE : general sanitization procedures are excellent re sanitizing equipment and surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The floor through out the facility needs cleaning and items for storage to be moved a min 6 inches above the floor to allow for proper cleaning. NOTE : other then the issue listed above the general operation of the facility is very good.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The light cover in the storage room was found missing.
  7. Monitoring

    3 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): The hot holding of a chicken item was held at 57C which is below the required 60C. Most items were above 70C which is excellent and I would suggest monitoring that particular piece of equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The large sanitizing pails with sanitizing cloths located near the grill had zero sanitizer present. Buckets were filled at 9:00 and not monitored thus at 2:00 when the pails were tested there was zero sanitizer present. Ensure sanitizing pails are monitored and changed a min of every 2 hours. The 3 compartment sink had sanitizer in the 3rd compartment however the solution was old and had only 50ppm QUATS solution present and requires 200ppm. After using the sink for sanitizing utensils drain the sink as persons could attempt to sanitize items with old ineffective sanitizer.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin in the kitchen was empty of paper towels. Ensure that paper towel dispenser is always fully supplied and the last person to use the paper towels refills the unit.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Ice scoop was stored in ice machine but was removed immediately upon issue being brought to the operators attention.
  10. Monitoring

    0 infractions

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