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Williams Lake Handimart

998 McKinnon Rd Williams Lake BC V2G 2K3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Williams Lake Handimart has been inspected 6 times by Interior Health Authority since October 22, 2018. The most recent inspection, on September 17, 2026, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene 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.

  • 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 September 17, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 22, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on October 22, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): During inspection, staff was observed using hand sanitizer instead of washing hands with soap and potable running water. Staff was wearing half-finger gloves and advised that the gloves could not be removed. Proper hand hygiene practices were discussed with the operator. Corrective Action: Staff must wash hands thoroughly with soap and potable running water at the designated handwashing sink as required. Gloves must be removed or replaced as necessary to allow for proper handwashing. Hand sanitizer must not be used as a substitute for proper handwashing.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed creamers were stored in a container over frozen water and internal temperature of a creamers were measured around 9.3 -10.5 °C. Operator stated creamers were kept outside since opening of the facility and were discarded. Ensure creamers used for coffee serving are stored in a cooler maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Noted staff do not wash hands before preparing ice cream cones/cups. Ensure staff wash their hands thoroughly prior to food preparation.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Preparation and service of ice cream cones/cups require submission of food service application along with supporting documents. No food service application was submitted for health approval. Submit the application package to [email protected]
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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