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Blue Heron Villa

100-9509 Main St Lake Country BC V4V 2N3 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Blue Heron Villa has been inspected 10 times by Interior Health Authority since August 21, 2013. The most recent inspection, on December 11, 2024, found no infractions.

5 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 February 7, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 22, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 2, 2016. For example: 2 - Are proper hot holding procedures followed?

  • 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 February 7, 2023. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • 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): Dented can found in pantry. Corrective Action: Ensure no dented, damaged, or bulging cans are used on the premises. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Bacteria may lead to foodborne illness.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure sanitizer buckets for cloths are tested or changed at least every 2 hours to ensure sanitizer is at proper concentration (ppm).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Flour scoop stored in bin. Corrective Action: Ensure bulk food bin scoops are stored outside of the bin. Ensure one point of contact on the scoop to ensure no food contamination from hand contact. Ensure scoops are cleaned after use.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
  6. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Lower freezer temp to -18C or colder. Freezer temperature was as warm as -6C and normal temp is -10C. NOTE : all coolers were below 4C and monitored and documented twice daily = excellent Items are thawed in the cooler.
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): SANITIZER DISPENSING UNIT MUST BE TESTED AND VERIFIED BY TEST STRIPS PRIOR TO EACH USE TO ENSURE A PROPER CONCENTRATION OF SANITIZER IS BEING DISPENSED High temp dishwasher is 78C = excellent High temp dishwashing temps are documented daily = excellent Sanitrizer is spray bottles is present as verified by QUATS test strips
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Items on display to the clients ie. cupcakes , must be covered to prevent handling and contamination by non-food handlers Dented cans must be discarded
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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