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The Little Cariboo

E-280 3 Ave N Williams Lake BC V2G 4T5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Little Cariboo has been inspected 4 times by Interior Health Authority since October 25, 2023. The most recent inspection, on September 15, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on September 15, 2026. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on October 21, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 15, 2026. 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 21, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 21, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, a box of potatoes and a bag of onions were observed stored directly on the floor. Food must be stored at least 15 cm (6 inches) above the floor to prevent potential contamination and allow for effective cleaning of the floor. The operator was advised to store food on suitable shelving or other elevated surfaces.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D At the time of inspection, the chlorine sanitizer concentration was measured at 0 ppm. Staff were advised to prepare and maintain the sanitizer solution at the required concentration of 200 ppm. Ensure to use 1 mL of bleach per 1 L of water when preparing the sanitizer solution, and to verify the concentration regularly using an appropriate test strip.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the cutting board surface was observed to be marred with visible cuts and grooves. Damaged surfaces can be difficult to effectively clean and sanitize and may provide areas where food debris and microorganisms can accumulate. The operator was advised to either have the cutting board resurfaced or replace it to ensure the surface can be effectively cleaned and sanitized.
      • 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.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed one crate of graded eggs was stored at room temperature. Staff discarded eggs at time of inspection. Ensure eggs are kept refrigerated.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed 2 crates of unclean farm eggs were stored at room temperature. No record of receipts or confirmation of approval supplier was provided, and eggs were discarded by the staff at time of inspection.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Expired quats test strips observed. Ensure quats test strips within expiry date are accessible to staff. F2.1B Missing thermometer in two upright coolers located in front of the kitchen. Temperature logs were not maintained. Ensure to monitor temperature of all coolers and freezers operational on site and record it on a log sheet.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 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. Staff was advised to use a chlorine solution (1 teaspoon bleach / 1L of water) or manually prepare quats solution @ 200 ppm to sanitize food contact surfaces until the quats sanitizer dispenser is fixed. F2.3D Noted staff use non-food safe disinfectant in the kitchen to sanitize food contact surfaces. Ensure a food safe sanitizer solution (i.e., chlorine or quats @200ppm) is being used to sanitize food contact surfaces.
      • 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 Food debris and spillage observed in under-counter cooler and upright coolers. Ensure coolers are maintained in a sanitary condition. F2.5K Observed ice cream scoop is stored in a container filled with water. This may result in cross-contamination. Operator stated usually two ice cream flavors are served and was instructed to store the scoop in a clean container inside the freezer. Please follow one of these measures to store the scoop in a sanitary manner: • Installation of dipper well that has continuously running cold water during the premises operating hours and at a rate of flow that will provide sufficient rinsing of the scoop. • Cleaned and sanitized after each use as outlined in the facility’s food safety plan. • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 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): Outstanding infraction: No paper towel available at hand wash sink. Paper towel dispenser observed empty at time of inspection. Staff was using napkins as an interim measure for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Outstanding Infraction: Unable to locate Sanitation plan. Operator to provide a photo of plans.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips expired April 15, 2024. Test strips still had tinfoil packaging on. Please order new test strips and ensure they are used to measure the concentration of the chemical sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed used wiping cloth sitting on counter. These cloths must be stored in a sanitizing solution to prevent cloth from becoming a breeding ground for harmful bacteria.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel available at hand wash sink. Additionally, at time of inspection both sinks in the premise were being used to do dishes. A dedicated handwashing sink must be properly supplied and accessible at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Unable to locate Sanitation plan. Operator to provide a photo of plans.
      • 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.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for dishwasher (domestic installed when facility opened - child care facility assumption). Health Officer supplied a few test strips, however, operator will need to order to test on routine basis. Provide photo showing test strip results and Health Officer will advise as to which ones to purchase. Once purchased, provide a photo showing they have been received.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wall in process of being refinished in the dishwasher/sink room. Provide photo once completed. • Note: roller door is to be provided for the dishwash room/chem room to prevent entry.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash station at front preparation area was out of paper towel - corrected during inspection. • Double sink in wash up/storage room is equipped with liquid soap and paper towel - note, when food preparation is occurring in back room, staff keep door open to access the equipped double sink. If door is kept closed, no food preparation can occur in this back room. Alternately, food preparation occurs at front area (minimal food preparation).
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit to be posted - corrected during inspection.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

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