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The Laughing Loon Restaurant

A-1730 Broadway Ave S Williams Lake BC V2G 2W4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Laughing Loon Restaurant has been inspected 8 times by Interior Health Authority since December 1, 2014. The most recent inspection, on September 11, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on October 22, 2025. 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 3 times across 3 separate inspections, most recently on October 22, 2025. 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 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?

  • 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 December 17, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 22, 2025. For example: 2 Are proper pest control measures in place on the premises?

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

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed two prep coolers were not working and operator was using buckets filled with ice to lower cooler temperature. Coolers temperature were measured around 8-9 °C. Internal temperature of tomatoes was measured at 6.7 °C and meat at 8.0 °C. Operator stated food was stored in prep coolers within last hour and was transferred to other coolers maintained below 4 °C. Do not store perishable food items in the broken prep cooler until the temperature is maintained below 4 °C.
      • 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): Noted quats sanitizer was being used to sanitize food contact surfaces and no quats test strips were observed to measure sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rear exit door was opened at time of inspection and gap was observed under the rear exit door. Ensure the door is kept closed at all times. Repair/replace the weather strip under the door and ensure a full seal when the door is closed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C Food residue observed on the hard-to-reach areas of the meat-slicer. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan. F2.3D Sanitizer bottle was measured at 0 ppm quats concentration. Sanitizer dispenser appeared to be not working. Repair/replace the sanitizer dispenser and ensure quats sanitizer concentration is measured at 200 ppm. Use a chlorine solution (1 teaspoon bleach / 1L of water) or manually prepare quats solution @ 200 ppm to sanitize food contact surfaces. Chlorine sanitizer was measured at 50 ppm in the final rinse cycle of low temperature dishwasher. Ensure sanitizer concentration is being monitored and recorded on a log sheet.
      • F2.3C Clean in place warewashing procedures 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): Repeat infraction: Unlabeled bottles observed in the kitchen and staff was not certain of sanitizer bottle. Ensure all bottles are properly labeled.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. 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: Mechanical dishwasher replaced again recently from a chemical to a high heat. Manifold on the dishwasher indicates it is reaching ~185°F, however, when tested during the inspection the machine was only capable of reaching temperatures of ~135°F. Machine will need to be serviced / tested. Corrective Action: Instructed operator to switch to using a sanitizing bath until dishwasher can reach sanitizing temperature.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5C: Observed soiled/dried wiping cloths on counters. Wiping cloths must be stored in sanitizing solution when not in use. F2.5D: Observed unlabeled bottle which appeared to contain sanitizing solution - please label.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Repeat infraction: At time of inspection, employees using dish soap to wash hands - dish soap bottle was not stored near the hand sink. Soap should be in a dispenser and located near the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips for Ostro San chemical sanitizer (Quaternary Ammonium product).
      • 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): Mechanical dishwasher was recently replaced. The premise used to be equipped with a high heat dishwasher, and has now switched to a chemical dishwasher for sanitizing action. At time of inspection, no bleach was found to be dispensed, therefore dishes are not being adequately cleaned.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5G - Some single-use items and dry food product (flour) found stored on the ground in dry storage area. All food should be stored off the ground to allow for proper cleaning and maintenance of the facility. Food stored on the floor is more susceptible to contamination (bacteria, dust, moisture) and pests. F2.5K - Plastic bowl found buried in dry product. Scoops should have a handle, and ideally be stored outside of product to prevent contamination.
      • 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): At time of inspection, employees using dish soap to wash hands - dish soap bottle was not stored near the hand sink. Soap should be in a dispenser and located near the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At time of inspection, some confusion around where the facilities sanitation plan was located. Once this is found / created please send me a copy.
      • 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.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips required for sanitizer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Glassware washer currently not working, glassware currently washed/sanitized in kitchen dishwasher. Please advise when glassware washer has been repaired. Low severity - glassware adequately cleaned and sanitized in kitchen dishwasher.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Logs are required for cooling and hot holding. Health Officer to email template. Please begin once received and email a copy to Health Officer showing temperature being monitored at least daily.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Logs should be kept at least 1x daily for the dishwasher. Health Officer to email logs, please begin at least 1x daily logging and email copy as above.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep table opposite the grill is too warm at 10°C, must be ≤4°C. Remove all potentially hazardous food items until prep table can be repaired.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): CO2 cylinders must be secured to the wall, not free standing. Also, water and electrical access in floor is a tripping hazard.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

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