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Country Squire Retirement Villa

9705 87 St Osoyoos BC V0H 1V2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Country Squire Retirement Villa has been inspected 12 times by Interior Health Authority since March 8, 2013. The most recent inspection, on December 11, 2025, recorded 1 infraction.

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

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 3 times across 3 separate inspections, most recently on December 4, 2024. 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 October 8, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 8, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 8, 2019. 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 once on February 28, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer was observed in the kitchen, but quats chemical test strips could not be located at time of inspection. Please let me know when these are on site and I will resolve this.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): no sanitizer made up at time of inspection. In process of switching from bleach to quats sanitizer. dispenser was hooked up and just needed procedural instructions for cook to start implementing
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): walk in fridge is reading between 5-6C. this needs to be adjusted so temperatures remain 4C or below. please have maintenance or technician take a look at this
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): once bags of food are open they need to be in pest proof containers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): knives are being stored between the knife holder and the wall. this is not a sanitary place to be storing these as its not easily cleanable. sanitizer solution was not made or in use. sanitizer solution must be made up prior to start of any food preparation to sanitize all surfaces before food prep
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): deep freezers have a large accumulation of ice build up, these need to be defrosted animals must be kept out of the premises. dog water and food bowl must be moved out and door to kitchen kept closed to ensure dog is not in the kitchen.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was not prepared; wiping cloth container not in place at time of inspection. Sanitation plan does not contain chemical agent concentrations and procedures to prepare them. Staff are unaware of what the final rinse temperature of the dishwasher must be and are not monitoring it; this daily monitoring step needs to be included in the sanitation plan. The final rinse temperature of the dishwasher was found to be satisfactory; however, the dishwasher is leaking into a pail on the floor. Some items are being washed in the food prep sink; this practise should be discontinued to prevent cross contamination of food and in order for proper sanitizing.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.2 - Is the contact information the same?
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Chef does not use this sink because she says it is difficult for her to access. It is blocked on one side by a large chest freezer and on the other side by pony wall. Instead she uses the food prep sink which is not advised plus it is not supplied with a soap and paper towel dispenser.
  9. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is to be created and followed.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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