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McDonald's Restaurant

2120 Harvey Ave Kelowna BC V1Y 6G8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant has been inspected 10 times by Interior Health Authority since June 25, 2013. The most recent inspection, on October 1, 2026, found no infractions.

3 of 10 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 Food temperature control.

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 3 times across 3 separate inspections, most recently on January 3, 2023. 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 3 times across 3 separate inspections, most recently on January 29, 2020. 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 2 times across 2 separate inspections, most recently on January 3, 2023. 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 May 21, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 January 3, 2023. For example: 1 Are proper cooking 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Beef burger final cook temperature measurements (4:1 beef patties) were observed at less than the critical limit specified in the McDonald's food safety plan at the time of inspection (FSP indicated a required beef burger cooking temperature of ≥71deg.C (≥161deg.F)). Temperature logs from earlier in the day also showed that time adjustments were required in order to obtain adequate cook temperatures for the thicker patties (4:1 patties). Please follow-up on corrective actions, including equipment servicing and more frequent temperature verification, to ensure that beef burgers patties are cooked in accordance with the temperature standards specified in the McDonalds FSP.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Time stamping of some PHF food items stored at ambient temperatures either had not been completed or did not match holding times specified in the McDonald's FSP. The kitchen food labeling machine required a date/time reset at the time of inspection in order to enable properly generated time stamps for continued storage of PHF at ambient temperatures - corrected.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a build up of off smelling ice cream/milk solids on top of the front ice cream/combo machine; a build up of milk solids was also observed inside of this ice cream machine in the top storage wells indicating that additional/more frequent cleaning may be required. Please ensure additional cleaning of the front ice cream machine to prevent the build-up of of ice cream/milk solids within and on-top of the machine.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cheese left at room temperature under the main grill line counter were missing time markings to identify holding times.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed, there are areas of kitchen require improvements in general sanitation, including, floors and shelving in the walk-in refrigerator, walk-in freezer and garbage compactor area. Observed contamination from the garbage compactor on non-food supplies/chemical containers stored in the back garbage compactor area.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Walk-in refrigerator observed with a build-up of filth on floor and under shelving. Back garbage compactor area requires cleaning and re-organizing, specifically, storage of non-food related supplies are getting splattered by liquid from the compactor. It is noted that food items (ie. buns) are no longer stored within this room.
  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer was observed within buckets used to store cleaning cloths and used to sanitize kitchen equipment. Additional supplies to change/re-mix bucket solutions with the specified sanitizer were not available at the time of inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - The "trash compactor" room also being used to store boxes containing clean cups, as well as, extra chemical/cleaning supplies was not observed being maintained in a manner that meets minimum sanitation and some supply boxes were observed being stored on the floor within this room. - Raw wood storage shelving within this room was also observed visibly soiled and in a condition that does not meet minimum standards.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, hand wash sink in food prep area was full of dishes and not readily accessible for staff hand washing. Please ensure hand wash sinks are free of dishes and clutter and available for hand washing at all times.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Clean dish area has some debris. Please ensure dish area for air drying and storage of sanitized dishes is clean and sanitized. Glass cleaner/Multi-surface sanitizer should not be used until manufacturing specifications/instructions can be found. Please use Quat sanitizer for the time being.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Container of smoothie and ice scoop was found in drinking ice in ice maker. Please ensure that no food items or containers are stored in drinking ice. Please store ice scoop in a designated holder or clean bucket and not in drinking ice.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
  9. Monitoring

    2 infractions

    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): At the time of inspection, empty burger boxes, coffee cup lids, and debris were on the floor around the dry storage area. Staff cleaned the items off the floor and discarded them. Please ensure that dry storage area floor is swept as regularly required or after staff leave a mess to avoid attracting pests.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Ice scoop was left inside the ice machine at the time of inspection. Staff stored the scoop in ice scoop container located above the ice machine. Please have the scoop stored in a clean storage unit when not in use.
  10. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Paper towel was not available. This was corrected at the time of inspection

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