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McDonald's Restaurant #22109

3100 Lakeshore Rd Kelowna BC V1W 3T1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonald's Restaurant #22109 has been inspected 8 times by Interior Health Authority since October 24, 2013. The most recent inspection, on March 11, 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 October 31, 2024. 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 2 times across 2 separate inspections, most recently on July 5, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 on July 5, 2021. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 26, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 9, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - handwashing station at the front has been converted to equipment washing. only one handwashing sink is available in the back. additional handwashing sink is required to be installed in the front to be easily accessible to employees.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Minor level of fly infestation observed. Pests control currently in progress.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The fridge at the front of the kitchen (near the lobby) was measured at 58°F. and the under counter fridge on the line, measured at 12°C (54°F). Refrigeration units must be able to hold food at 4°C (40°F) or colder to prevent growth of illness causing pathogens. The operator was informed of the temperature control issues and replaced one of the thermometers. The operator was also told that the units need to be adjusted to the correct temperature, and maintained in working order.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Upon arrival to the facility, the walk-in fridge door was kept open and several stacks of potentially hazardous food was sitting at ambient temperature. The operator stated the food had been sitting out of the walk-in fridge for 20 minutes, which was measured at 8°C. During the inspection the delivery arrived and was off-loaded into the parking lot, where drive-thru business remained open. Potentially hazardous food product was sorted into milk crates that were sitting on the ground in the parking lot. Milk crates were dated after being sorted and product that was not being sorted/dated continued to sit at an outdoor temperature of approximately 30°C. It was observed at one point that there was no staff outside with the food, leaving it unprotected and exposed to the general public and environment. After observing this receiving practice for 30 minutes outside of the facility, the rest of the food was brought inside from the parking lot. The food that was brought out of the walk-in fridge, was observed sitting at ambient temperature for 50 minutes of the inspection. This practice may be a result of the facility being not sufficient size to support the amount of product required for operation. These receiving practices pose a high risk of contamination of the potentially hazardous food resulting from temperature and time abuse and milk crates with food product sitting on the cement ground of the parking lot. In addition, there is the potential for vandalism of the product. Receiving practices must be streamlined to ensure that potentially hazardous foods are kept at 4°C/40°F or less while ensuring the product is not exposed to any potential of being physically contaminated by the environment (e.g. dirt on boxes). Please contact the EHO when this plan is developed. An acceptable plan for receiving is required for food service establishments to operate.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed several areas of the restaurant not being maintained in an sanitary manner, • Front cashier counter had food and dirt buildup around cash tills and debit terminals • Smoothie machine had spilled food product on the outside of jugs and on machine itself • Syrup pump holder had syrup spilled onto sides and containers • Ice cream station had fudge spilled on holder, ice cream dispenser had food product on walls of machine • Gaskets of the cold holding units on the line had food buildup • The prep table in the back room was kept in an unclean state • The fridge in the back room had spilled food inside, with dirt and grease buildup on the outside (handle and door) • Washing machine had food product spilled on it • Floors were not being cleaned thoroughly, as food and dirt buildup was evident along the walls, in the corners and behind equipment. The unsanitary condition of the facility poses an increased risk of contamination of food product and can attract pests. The facility must immediately address the unsanitary condition.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed a 3 compartment sink used for dishwashing with a lack of space for proper air drying following the dishwashing procedure. Facility needs adequate space for air drying to allow the appropriate contact time to to allow proper sanitizing and complete the sanitizing step. Operator was informed of this concern and stated he would look into methods to allow more adequate air drying space.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  5. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): New freezer needs a thermometer to monitor temperature.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The food preparing area and the cleaning area needs to have a detailed cleaning. Additional cleaning, and through cleaning is needed around equipment, ledges of coolers, inside of coolers, etc..,.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Provide additional shelves for storage for items stored in the storage bin. Keep items off the floor. Missing light cover to be replaced in food preparation area.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels in dispenser.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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