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Williams Lake Seniors Village

1455 Western Ave Williams Lake BC V2G 5N1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Williams Lake Seniors Village has been inspected 3 times by Interior Health Authority since October 8, 2019. The most recent inspection, on January 13, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 January 13, 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 January 13, 2026. 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 once on January 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on October 25, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 8, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chilcotin Way servery fridge measuring temperatures above 4°C. • Adjust fridge temperature and monitor closely. Repair or replace unit if necessary.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration in sanitizer buckets measured at 150 ppm, below the 200-300 ppm required for adequate sanitization of food contact surfaces. • Prepare new sanitizer solution for the cloths in the red buckets more frequently during each day shift (every 2 hours). Mechanical dishwasher unable to consistently maintain appropriate sanitizing temperature. • Arrange for servicing of the high temperature mechanical dishwasher to ensure it is effectively sanitizing dishes, glassware, food contact utensils and equipment. During inspection, the counter punch can-opener noted to have some buildup of food debris. • Add this to your regular cleaning schedule.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The main handwashing station in the kitchen supplies water that is very hot. Employees should be encouraged to wash their hands for at least 20 seconds. The current water temperature prohibits this 20 second wash. This is an important part of infection prevention and control to prevent the outbreak of communicable disease. • Repair the handwashing station so that it supplies warm water and facilitates a 20 second handwash. Once repaired, inform all kitchen staff on handwashing procedures, emphasizing a 20 second wash that includes soaping and rinsing all parts of the hands thoroughly.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During inspection, the high temperature dishwasher had a temperature reading of 64°C-65°C at the plate level during the sanitizing cycle, this was measured using a EHOs thermometer. This temperature is too low for proper sanitizing power. The sanitizing temperature at plate level should be at least 71°C - 74°C or hotter for adequate sanitizing ability. Corrective Action • Ensure that the temperature at the sanitizing cycle is at least 71°C. Unit must be repaired or replaced to be in working order and capable of achieving sanitizing temperatures (at least 71°C to 74°C). Use the dishwasher safe maximum temperature reading thermometer to test and measure this. Contact EHO once in working order for verification. Temporary solution • Agreed by operator to have dishes and utensils washed and rinsed in the machine, then theses items will be submerged in the 3 compartment sinks with the approved sanitizer for at least 30 seconds . The items will than be air dried. • Additionally, the operator was instructed to also change over to single use disposable where possible. Operator stated for care patients this will be the procedure. • Operator stated that facility has procedures in place in case this issue occurs.
      • 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): • Light cover missing in the back kitchen area line was observed, these lights can shatter and possibly contaminate food and the kitchen surfaces with chemical and physical hazards. Corrective Actions: • Please have this light with shatterproof covers or change to shatterproof lights.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Rodeo Servery: New caulking is required for the countertop by Oct 23, 2019. Cariboo Trail Servery: Above counter cupboards require resurfacing by Dec 9, 2019. All Serveries: Where the dishwashers were removed flooring must be resurfaced and coving installed by Dec 9, 2019.

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