Skip to content
Loading map…

Williams Lake & District Seniors Activity Centre

176 4 Ave N Williams Lake BC V2G 2C7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Williams Lake & District Seniors Activity Centre has been inspected 5 times by Interior Health Authority since September 21, 2016. The most recent inspection, on April 22, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 April 22, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 1, 2024. 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 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 2 times on September 7, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 7, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips could not be located at the time of inspection. • Ensure test strips are available in the facility to test concentrations of each type of sanitizer solution used (Chlorine and Quaternary Ammonium/QT-10).
      • 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): During inspection an unlabeled spray bottle was observed, and tested to contain QUATS sanitizer solution between 200 and 400 ppm. It is important that all spray bottles in the facility are clearly labelled to prevent mixing of chlorine bleach and quaternary ammonium (i-Clean food contact sanitizer) as this can produce a toxic gas that can be extremely harmful if inhaled. Ensure quaternary ammonium and chlorine bleach cleaning products are kept separately at all times, and not mixed together or used at the same time. • Ensure all spray bottles are clearly labelled.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bleach test strips required for sanitizing solution. Acceptable range is 100-200ppm.
      • 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): F2.5D - Observed unlabeled spray bottle (presumably bleach solution). Please label all bottles containing a chemical or cleaning agent. F2.5G - Observed drinks, sauces, and dry product stored on the ground in food storage room. These items should be stored in an alternate location to allow for proper cleaning and maintenance of the facility.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At time of inspection, all kitchen staff were working on dishwashing and cleaning up. Dedicated hand wash sink was being used to do dishes before loading into the mechanical dishwasher. This sink must always be available in the event someone needs to wash their hands, as it is the only sink supplied with hand soap and paper towel.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - right hand side refrigerator at time of inspection was at 15C. Temperature records were not taken/available in the morning, day before records was recorded as 12C. Refrigerator at time of inspection was holding PHF such as cheese and cooked bakery goods and meringue that were warm to the touch. All PHF are to be discarded as they have been kept at temperatures above 4C for at least 24 hours, increasing the risk of illness causing pathogens present to have proliferated at optimal growth temperatures that are significantly above 4C Monitor refrigerator if settings needs to be readjusted or service is required. Until a temperature of 4C or less can be maintained, do not allow use of fridge for storage of food items and post a sign indicating that refrigerator is not operation.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for bleach sanitizer (can be purchased at local cleaning supply company) • Thermometers required for all coolers/freezers
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Shatterguards or shatterproof bulbs required for kitchen.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Facility to begin logging and recording temperature of coolers/freezers at least 1x daily • Cooling logs required for food items that are cooked/chilled/reheated • Hot holding logs required for soup if held warm > 2 hours.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Begin logging the final rinse temperature on the dishwasher on days that the dishwasher is used (minimum 180F required for heat sanitizing dishwasher final rinse).
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): • Ensure that at least one staff member has FOODSAFE during lunch service. Health Officer to email links.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website