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Ming's Palace

12 Oliver St Williams Lake BC V2G 1L7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ming's Palace has been inspected 5 times by Interior Health Authority since October 24, 2023. The most recent inspection, on October 9, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 7 times across 4 separate inspections, most recently on October 9, 2026. For example: 7 Are foods protected from contamination?

  • 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 October 21, 2025. 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 2 times across 2 separate inspections, most recently on October 21, 2025. 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 once on October 21, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 2 separate inspections, most recently on October 9, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, a container of beef was observed uncovered beneath the three-compartment sink. During discussion, the operator transferred the potentially hazardous food (PHF) to the refrigeration unit. Food must be covered and stored in a sanitary manner to protect it from potential contamination from sink activities, splashes, cleaning residues, and other environmental contaminants. Ensure that all food is stored in clean, covered, food-grade containers and maintained at 4°C or below to prevent contamination and support food safety.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. At the time of inspection, the dishwasher was not operational. The operator reported that a replacement dishwasher had been ordered and advised that manual warewashing procedures were being followed in the interim. The operator was advised to notify the Health Unit once the replacement dishwasher has been installed and is operational. 2. Food debris was observed accumulated along the edges of the gas stoves. Thoroughly clean the equipment to remove food residues and maintain sanitary conditions. Regular cleaning is necessary to prevent the accumulation of debris that may attract pests. 3. The floor beneath and behind the equipment requires thorough cleaning. Accumulations of oil and grime were observed behind the equipment. Clean the affected areas to remove grease and soil buildup and maintain the premises in a sanitary condition. Ensure these areas are included in the facility's routine cleaning schedule.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bins of cooked rice and pork were being left out at room temperature, unattended, and on the floor at time of inspection.
      • 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): F1.7A: -A bowl of flour and spices used for breading was observed to have a piece of steel wool inside it. Operator was alerted to this and it was removed from the food. Operator discarded the steel wool used for dishwashing to prevent future physical contamination. F1.7B: A container of cut vegetables were observed being stored under a bin of cut raw meat in the kitchen fridge. Operator rearranged the meat and vegetables to prevent contamination of ready to eat food. Operator was instructed to ensure ready to eat food is stored above and separately from raw meat.
      • 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): There was no sanitizer solution available at time of inspection. Operator made a new solution but indicated they add soap to the sanitizer solution. Operator was instructed to discontinue adding soap to the solution and to keep a sanitizer solution available at all times during operation.
      • 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): F2.5G: Open bags of flour were observed being stored under the handwashing sink. Operator relocated these during inspection. F2.5K: -Open food storage bins were being stored on the floor in the rear of the kitchen. Operator moved these and was instructed to discontinue storing bins on floor -Operator was observed cutting raw meat in the clean side of the dishwashing area. Operator stated this area would be cleaned after use and prior to washing dishes. Operator was asked to use an alternate area for handling raw meat and to keep dishwashing and raw meat preparation separate.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink was observed to have a mop and cleaning tools in it during initial inspection. Operator moved these and was instructed to ensure handwashing sink remain unobstructed and exclusively used for handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure a daily temperature log is kept for all refrigeration units
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure written cleaning procedures are maintained for the facility.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D: Sanitizer solution not available at the time of the inspection. Corrective Action: Mix sanitizer solution as soon as the facility opens and ensure all food contact surfaces are being sanitized multiple times throughout the day.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix sanitizer solution and ensure the concentration reaches 200ppm at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7: The following issues were observed: • Raw meat product sitting on the floor underneath the handwashing sink, sink water dripping into product was noted. • Breading station for breading different products was on the floor. Corrective Action: Ensure no food is being prepared, thawed, or stored on the floor.
      • 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): F2.5A: Large wood table used for food preparation. Corrective Action: Acquire a new table or re-seal the surface of the table. In the meantime, use cutting boards and ensure no food is being prepared directly on the surface. F2.5C: Wiping cloths being used throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5E: Carboard located throughout the facility. Corrective Action: remove all carboard from the kitchen. F2.5G: Foods in fridges and coolers were uncovered. Corrective Action: cover all food in the fridges and coolers.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Handwashing sink was not accessible at the time of inspection. Corrective Action: Ensure the handwashing sink is available at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer testing strips were available onsite at time of inspection. Some strips provided to operator until order can come in. Corrective Action: • Order chlorine sanitizer testing strips for use onsite at facility. These are required to ensure the food contact surface sanitizer is at the adequate concentration for sanitizing action.
      • 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): • Low temperature dishwasher was first measured with 0 ppm chlorine. It was observed that the chlorine bottle was empty. A new bottle was added. • Ensure that food contact surface sanitizer measures at 200 ppm chlorine. Use the sanitizer test strips to verify. Corrected During inspection: • Operator added and attached new bleach sanitizer solution bottle to the dishwasher during the cycle and than primed the lines. A new cycle was run and the chlorine measured 100ppm range chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.

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