Skip to content
Loading map…

Chicken Trailer TLC Foods

120-3155 Reimche Rd Lake Country BC V4V 1V4 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Chicken Trailer TLC Foods has been inspected 14 times by Interior Health Authority since April 8, 2016. The most recent inspection, on September 2, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 July 1, 2022. 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 July 1, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on August 18, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on July 1, 2022. For example: FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 2 times on July 1, 2022. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cold-holding units were elevated at time of inspection due to power failure at the site of the event. A generator was obtained, and corrective actions were taken for PHFs stored at above 4C for greater than 2 hours.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Mobile does not have access to pressurized hot running water. A temporary hand washing station was set up for the purpose of the event.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): See F1.4 comments above. Gloves and hand sanitizer is not an adequate replacement for proper hand washing.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Mobile does not have a potable water tank to supply the hand washing sink, and the mobile does not have warewashing sinks.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Mobile's quats sanitizer test strips are expired and requires replacement.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The mobile does not contain warewashing station. Clean-in-place equipment (e.g. potato cutter) is not cleaned and sanitized at minimum every 2 hours during continuous use.
  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available for dishwashing sanitizer and surface sanitizer. Corrective Action: Test sanitizer solution prior to use to ensure proper concentration. Ex. Bleach solution at 100 ppm (5ml of bleach to 1L of water).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Fry cutter had dried on potato residue from prior event. Operator indicated that a clean one will replace this one shortly as it is removed for cleaning and sanitizing. Please ensure food contact surfaces are cleaned at an appropriate frequency (at least every 4 hours or whenever contamination is suspected). Used food equipment should not be allowed to sit with food residue after the event. Please clean after use to maintain sanitary conditions. I am marking this observation as being corrected during inspection "CDI".
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sink tap/faucet outer casing had broken but is still usable. Smooth flow of water is somewhat restricted by the temporary tie of the line to hold in place. Please repair/replace as soon as possible.
  13. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Heat lamp from one side of the chicken hotholding station had burnt out. Chicken pieces under burnt out lamp were measured at 40°C. Products have not had an extended hold time (<1hr) and are expected to sell quickly, therefore no corrective action was requested other than moving chicken tenders under working heat lamp while burnt out unit is replaced. Please ensure hotholding temperatures are being monitored.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Operators were not aware of trans fats requirements. Trans fat level of certain products could not be evaluated as documentation was not available. Please review the trans fat restriction requirements provided by email and ensure all your products are within regulatory parameters.
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
      • 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  14. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Unit is being maintained as it was recently purchased and not all equipment is in place. Ensure all equipment is in place and functioning correctly prior to any events it participates in.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is preparing the food safety plan.

Nearby inspected facilities

Own this business? Add a badge to your website