Skip to content
Loading map…

Lac La Hache Bakery

4836 Hamilton Road Lac la Hache BC V0K 1T1 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Lac La Hache Bakery has been inspected 6 times by Interior Health Authority since September 3, 2013. The most recent inspection, on June 17, 2026, found no infractions.

4 of 6 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, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 9, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 9, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 12, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 12, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: This facility is not equipped with a three compartment handwashing sink. Please investigate options for the installation of a two or three compartment sink. F2.3: The facility has a cleaning facility who does a deep clean with bleach in the afternoon, following all baking.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Facility was never required to have a handwashing sink separate from the bathroom and equipment washing sink. Please investigate options for an additional sink or an alteration of the current dishwashing sink from a one compartment sink to a two compartment sink. F2.7: Ensure the bathroom and equipment washing sinks are fully stocked with liquid soap in a dispenser and a single use hand drying product.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer testing strips available onsite. Corrective Actions • Please have sanitizer test strips available onsite for use and regularly test sanitizer solutions for appropriate strength.
      • 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): • Operator must have a food surface sanitizer ready and using on food contact surfaces and for clean in place procedures. This ensure that harmful pathogens killed to prevent foodborne illness risk • Operator must use sanitizer testing strips to test food surface sanitizer strength to verify it has appropriate sanitizing action. Corrective Actions: • Please ensure that sanitizer solution is always available for sanitizing of food contact surfaces, clean in place equipment and for warewashing
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • [1] Multiple walls in food preparation and handling area are damaged and worn out, this does not provide for an surface that is smooth, durable, easy to clean, and impervious to moisture. This does not allow for easy and adequate cleaning and sanitizing, this can possibly led to pathogen growth and increase risk of cross contamination events. • [2] Lighting in the food processing areas (nearby the baked food item and prep area) there were multiple lighting fixtures with shatterproof covers or shatterproof lights • [3] Surfaces in the bread/dough prep room were also observed with damaged walls and with surfaces not meeting the surface requirements. Corrective Actions: • [1] Please have walls with holes, gaps, exposed wood or drywall, and other surface deficiencies repaired or replaced so to meet the conditions of a surface that is smooth, durable, easy to clean, and non-toxic, and impervious to moisture • [2] Please have shatterproof lights or shatterproof covers/sleeves place on lights. • [3] Please have the surfaces repaired or replaced to meet the smooth, durable, easy to clean, and non-toxic, and impervious to moisture requirement conditions.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Facility does not have a designated handwashing station, operator stated they either use washroom hand sink or the use the single compartment sink use for warewashing as the hand sink also. • Cloth towel was observed near the single compartment sink indicate this is likely a hand drying or possible utensil drying towel, towels such as this are not allow to be used as these pose a serious cross contamination risk of harmful pathogens. Corrected During Inspection, operator was instructed to remove this from use and instead use the paper towel on a rack. Operator had removed towel from use. Corrective Actions: • For the time being please continue to use this single compartment as a hand sink also but have a cleaning and sanitizing step in between uses, this means when using for warewashing this sink will need to be clean and sanitized before using. Also this handsink is required to have hand soap, single serve drying product, and adequate hot + cold water and water pressure.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website