McDonald's Restaurant
799 Victoria St Trail BC V1R 3T1 · Restaurant - Food Service
Inspection summary
McDonald's Restaurant has been inspected 10 times by Interior Health Authority since July 19, 2013. The most recent inspection, on September 16, 2026, recorded 1 infraction.
6 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: Cleaning and sanitizing 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.
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 2 times across 2 separate inspections, most recently on September 16, 2026. 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 2 times across 2 separate inspections, most recently on October 17, 2017. For example:
4 - Are foods handled in a sanitary manner and protected from 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.
10 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed no chlorine/bleach sanitizer in towel bucket near dishwashing area. Employees remade solution immediately. CDI.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some bagged and boxed food in the walk in freezer are stored on the floor.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The ice scoop is left in the ice machine. The handle is potentially contaminated and should not be in contact with the ice.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Chemical dishwasher was found to have 0 ppm chlorine sanitizer. Manager replaced empty sanitizer solution with a new bottle and subsequent chlorine sanitizer concentration was found to be 100 ppm during the final rinse. Ensure that the dishwasher is maintaining at least 50 ppm chlorine sanitizer throughout the operational day.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
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