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D Dutchmen Dairy (Large Mobile)

1321 Maier Rd Sicamous BC V0E 2V1 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

D Dutchmen Dairy (Large Mobile) has been inspected 11 times by Interior Health Authority since August 16, 2013. The most recent inspection, on September 2, 2026, found no infractions.

8 of 11 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 5 inspections in a row found no infractions. 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 once on August 16, 2019. 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 once on August 17, 2018. 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 August 18, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 16, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 August 18, 2017. For example: 1 - Does the food 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator had chlorine test strips for pools/hot tubs. This is not suitable for use in assessing your sanitizer level. Some test strips were provided at the time of inspection for use at the event. Please ensure the correct test strips are in place for your next event.
      • 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): Ice cream scoops were proposed to be kept in buckets of warm water with bleach that are replaced frequently. This was discussed with the operator is being unsuitable. Bleach residue would be transferred to food product in this manner. Manual warewashing practice of was reviewed (wash-->rinse-->sanitize with 100-200ppm bleach solution-->airdry). For this event, operator was requested to change scoop and water bucket every 30min, putting the containers and scoops through a full wash and sanitize in between. Operator will need to consider alternative operational methods for future events. Please provide revised considerations in the form of a sanitation plan (see F3.4).
      • F2.3B Manual dishwashing procedure 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please create a sanitation plan that includes all the listed items below. A suitable means to maintain the cleanliness/sanitation of scoops needs to be reviewed. The dipper well and alternative methods guideline is being provided to assist you. Consider instances when you have direct access to potable water supply and sewer vs when you do not.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator did not have chlorine test strips at the time of inspection. At the time of inspection, the sanitizing sink was made to the required concentration of 100-200ppm. A couple of test strips was provided to the operator at the time. Please ensure test strips are always available when in operation.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fluorescent lights are missing shatterguards. Please install.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  8. Monitoring

    2 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Upon return to the mobile unit, the operator had boiled water for use. Plumbing for hot water needs to be resolved.
      • F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Upon return to the mobile unit, the operator had boiled water for use. Plumbing for hot water needs to be resolved.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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