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Cilantro on the Lake

1 Emerald Lake Rd Field BC V0A 1G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cilantro on the Lake has been inspected 12 times by Interior Health Authority since September 2, 2015. The most recent inspection, on July 7, 2026, recorded 2 infractions.

3 of 12 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 Cleaning and sanitizing.

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.

  • 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 July 7, 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 3 times across 3 separate inspections, most recently on July 7, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on May 25, 2018. 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 September 2, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 4 times across 3 separate inspections, most recently on May 15, 2019. 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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas of the kitchen require cleaning. Ensure to clean shelving and drawers. Under and behind equipment and shelves. Ventilation hood is soiled and requires cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser in kitchen was empty. To help facilitate proper handwashing paper towel from a dispenser should be provided. During time of inspection paper towel dispenser was filled.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  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): 1. Panini press is soiled and requires cleaning. 2. Wall, ceiling, and ventilation hood have accumulation of dust and require cleaning. 3. Some of the shelves in the walk-in cooler are rusted and require require repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive. 4. Flooring in the walk-in cooler requires cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Pick-up window area requires a thorough cleaning and sanitizing.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide chlorine test strips capable of testing sanitizing levels in the mechanical dishwasher.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility to remain on Boil Water Notice indefinitely as the lake water turbidity frequently goes above 1 NTU. This was a decision made by Parks Canada since Interior Health does not have jurisdiction for this water system.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility did not have chemical test strips available for chlorine and quaternary ammonium (quat) sanitizer at the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Fans in the walk-in cooler was accumulating dust and should be wiped down to prevent the contamination of food. 2. Wooden counter underneath the meat slicer requires re-finishing. Chipping paint or unfinished wood surfaces hinders the ability to effectively clean the shelves and can physically contaminate food product if chipping. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. 3. Back door into the kitchen requires a new door sweep to prevent the entry of pests.
  9. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility has been on a long term Water Quality Advisory due to source water quality and has recently upgraded to a Boil Water Notice due to increased turbidity. This water system is regulated and operated by Parks Canada and does not fall under Interior Health's jurisdiction. Water treatment is currently being installed.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chemical test strips for sanitizers were not available at the time of inspection. Please obtain chlorine test strips for the dishwashers and quaternary ammonium (quat- QAC) test strips for the food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Observed soiled cloths being re-used continuously to sanitize food contact surfaces. If using cloths continuously throughout the day, the cloths must be stored within a sanitizer solution to prevent pathogen growth. Buckets of quaternary ammonium (quat) or bleach sanitizer (200 ppm) may be used for these reusable cloths. When using spray bottles, a new cloth must be used every single time the sanitizer is used to keep the cloths clean and free of debris/pathogens. 2. "Comet" was being used for cleaning food contact surfaces and high touch surfaces. This "Comet" is a bleach based product with a chlorine concentration over 200 ppm. The concentration of this product is too strong to use on food contact surfaces as it will leave a chemical residual. Manufacturer instructions for this product state that it must be rinsed off when used on food contact surfaces. Please use a quaternary ammonium (quat) or bleach sanitizer (200 ppm) instead. 3. Observed an employee washing dishes in the 2-compartment sink in the kitchen and wiping the dish clean with a cloth. This sink should not be used for washing dishes unless they are too large to fit into the dishwasher. Since this sink is only 2-compartments it does not allow for the 3-compartment wash, rinse, sanitize method to be utilized easily. It did not appear that these dishes were being sanitized at the time of inspection. Dishes are also required to be air-dried instead of wiped clean to avoid the accidental contamination of dishes with a soiled cloth. 4. The low-temperature sanitizing dishwasher was out of sanitizer at the time of inspection. It appeared that the dishwasher had been run without sanitizer for a few cycles as there was air in the sanitizer line. This sanitizer must be monitored frequently as this dishwasher does not adequately function without it. Corrected during inspection. 5. Observed knives soiled with food debris being stored between counters and on a metal knife strip. These areas may only be used for clean knives as they are not easily accessible, smooth or easily cleanable.
      • F2.3C Clean in place warewashing procedures 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): Handwashing sink in the employee washroom was not functioning at the time of inspection. This sink must be repaired immediately. Hands must be washed by employees when leaving the washroom and upon re-entry into the kitchen.
  10. Monitoring

    1 infraction

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system currently on a Boil Water Notice. Water in the kitchen must be from a potable water source or can be boiled for a minimum of 1 minute.
  11. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The high temperature dishwasher was not reaching the required temperature at time of inspection. This was corrected and the dishwasher was working appropriately before I departed. Foods covered and dated. Ensure you obtain Quats and chlorine test strips. One of the Quats spray bottles was only at approx. 50ppm and is required to be at 200ppm, the bottles should be tested regularly. Chlorine test strips are required if the dishwasher is not in operation and you need to use the 3-compartment sink dishwashing method.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. No light in the walk in cooler. 2. The back door was left open at time of inspection. This can allow for the entry of pests. 3. More thorough cleaning is required in hard to reach areas. Ensure all equipment/utensils that are not regularly used are removed from the premises.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
      • 14.12 - The premises must be protected against entry of pests.
  12. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler temperatures 7°C. Ensure all coolers are able to maintain ≤4°C at all times. Other coolers acceptable
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottles measured 0 ppm & 100-150 ppm. The Quats sanitizer must always be 200 ppm for proper sanitizing. These are re-filled at the main lodge - ensure the solution is changed 2x/week. Obtain Quats test strips and test the sanitizer daily to ensure 200 ppm. High temperature dishwasher 82°C
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Wooden butcher block has grooves in it. This makes it difficult to properly sanitize. Ensure it is replaced or resurfaced. 2. Cutting boards are covered in soot. Ensure you are using different cutting boards for food contact. 3. More cleaning is required in hard to reach areas (under counters/shelves, etc)
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure a paper towel dispenser and liquid hand soap is mounted by the hand sink. The hand sink in the kitchen should be used for handwashing and not the bathroom.

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