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McDonalds - Williams Lake

1324 Broadway St Williams Lake BC V2G 4N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McDonalds - Williams Lake has been inspected 3 times by Interior Health Authority since October 24, 2023. The most recent inspection, on October 22, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 3 separate inspections, most recently on October 22, 2025. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on October 22, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 17, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 17, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed several potentially hazardous foods held at room temperature missing stickers and/or updated timers to indicate when they must be discarded. Please ensure proper procedures are in place for all potentially hazardous items held at room temperature.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Observed raw shell eggs stored above shredded lettuce. Ready-to-eat foods and raw fruits and vegetables under refrigerated storage should not be stored below raw meat, poultry and fish products. 2) Observed the ice scoop stored with the handle directly in the ice. Ice scoops must be stored to prevent contact between the handle and the ice.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing station across from the three-compartment sink to be obstructed by boxes. Handwashing stations must be kept accessible and unobstructed at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Operator explained that as per McDonalds policy, cheese slices need to be "tempered" before use. This effectively means leaving the cheese out at ambient temperatures for extended periods of time. At time of inspection (~1:00pm) cheese slices had sticker indicating they were approved for use until ~7:00pm that night. Cheese is a potentially hazardous food, and can not be left at room temperature for >2 hours.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Scoops found in the ice machine located at the front of the store, with the handles stored directly in the ice, which creates a cross contamination hazard. Corrective Action: Store all ice scoops in clean containers outside of the ice machine or in designated holders where the scoops can be kept free of contamination. Clean and sanitize the scoops and their storage containers daily. F1.7C: Tomatoes being soaked / rinsed in three compartment sink, next to an overflowing sanitizing bath. Any splashing of chemical would create a chemical contamination hazard. Corrective Action: Dedicate another sink to be used for rinsing produce.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quaternary Ammonium test strips were not recording accurate readings (believe they had been damaged in some way). Instructed operator to replace immediately.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing solution holding wiping cloths observed completely depleted of bleach sanitizer. Employee corrected immediately.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Sticky fly trap at the front of the facility was hanging over areas where food preparation was being conducted. Corrective Action: Move the sticky fly trap to a new location where it is not hanging over any food preparation, food storage, clean equipment, and areas where ready-to-eat foods are being processed. Ensure all fly traps are placed in an area where fly carcasses will not contaminate food items. F1.7B: Scoops found in the ice machine located at the front of the store, with the handles stored directly in the ice, which creates a cross contamination hazard. Corrective Action: Store all ice scoops in clean containers outside of the ice machine or in designated holders where the scoops can be kept free of contamination. Clean and sanitize the scoops and their storage containers daily.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Low temperature dishwasher was not producing any chlorine. Corrective Action: Repair the dishwasher or have it serviced to ensure it is producing a minimum of 50 ppm of chlorine residual at all times in order to adequately sanitize all food contact items. Use test strips to ensure the dishwasher is maintaining the required concentration. F2.3B: Sanitized items located on the racks near the drive through window have visible debris on them. Corrective Action: Re-clean and sanitize all items containing visible debris in order to avoid cross contamination.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cleaning is required in the following areas: • Underneath equipment • In and around the racks near the drive through window holding extra equipment • Hard to reach corners • In and around the soft ice cream machine Corrective Action: Adequately clean and sanitize the areas listed above.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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