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Overlander Pub

1118 Lakeview Cres Williams Lake BC V2G 1A3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Overlander Pub has been inspected 5 times by Interior Health Authority since February 8, 2019. The most recent inspection, on October 22, 2025, found no infractions.

1 of 5 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 November 25, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 25, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on October 25, 2023. 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 once on November 25, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 October 25, 2023. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: At time of inspection, mechanical dishwasher was not dispensing sodium hydroxide sanitizer solution as intended. This was due to the sanitizer bottle being empty. Dishwasher should be routinely tested to ensure it is dispensing sanitizer at the correct concentration. Corrected During Inspection. F2.3D: No sanitizing solution was available, indicating that no food contact surfaces were being properly cleaned and sanitized. Corrected During Inspection.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5B: Wood shelving is chipping / peeling in walk-in cooler F2.5C: Soiled / dried wiping cloths sitting on counter. These must be stored in sanitizer solution to prevent bacterial growth / recontamination of items being cleaned.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are not being done for cold holding / hot holding equipment to ensure proper temperatures are being met and maintained. Temperature logs required for coolers, freezers and hot holding of items such as gravies, soups, etc. Observe and record 1x daily minimum.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Garlic butter was being left out at room temperature. Garlic butter using fresh garlic must be stored at 4°C or below to prevent the growth of pathogens. Keep the garlic butter in the fridge.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were available for the chlorine sanitizer. Test strips must be available for all sanitizers used on site to ensure they are being used at the correct concentrations. Obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Hot holding unit with sneeze guard required for buffet style service.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Sneeze guard required on both sides of buffet serving line.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.

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