Skip to content
Loading map…

Lake City Casinos Vernon

4900 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lake City Casinos Vernon has been inspected 7 times by Interior Health Authority since September 23, 2016. The most recent inspection, on June 11, 2026, found no infractions.

2 of 7 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: Protecting food from contamination, Food temperature control 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 4 times across 4 separate inspections, most recently on July 31, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 10, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 September 23, 2016. For example: 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 2 times across 2 separate inspections, most recently on August 10, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 2 times across 2 separate inspections, most recently on January 30, 2025. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the sanitizer dispenser is tested and documented in daily operations log. Ensure the low temp dishwasher sanitizer is tested and recorded in daily operations log. All coolers and hot holding temps are monitored and documented in daily operations log.
  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): Overall operation of facility is very good however attention to cleaning under equipment is necessary.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the sanitizer concentrations and high temp dishwasher rinse temps are monitored and documented in daily log. All cooer temps are monitored and documented daily.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floors need cleaning under equipment especially the line area. Other than the above noted comment the overall operation is very good.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): As discussed, ensure the north west cook-line cooler (first right start of cook-line) is augmented with ice under inserts to maintain 4° C, especially during busy periods and use smaller portions to be turned over every 2 hours. Otherwise, have a qualified professional check temperature is maintained at 4° C or less. Monitor more frequently. Provide EHO with update on status of unit. All other coolers and freezers temperatures good. Logs maintained. Begin temperature monitoring logs of cold serve in the new Buffet.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bar hand sink was being used to temporarily hold a tray of drink condiments.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Items discussed for repair and/or replacement: *Dough Mixer base should be stainless steel *Janitor mop sink requires new silicone seal along wall panel and sink edge. *The Bar glass washer is leaking water. If not repairable, replace.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    4 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures of equipment good except the one line-condiment cooler requires repair. If augmented with ice does not maintain 4 ° C or less, no longer use until repaired. *Return to monitoring Temperature Logs of all equipment.
    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure Quat sanitizer strength is 200 ppm for food contact surfaces. Noted about 400 ppm out of the dilution dispenser (at mop/janitor station) which is higher than required. This dispenser may require re-calibration. Monitor strength with test strips between service maintenance.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure knives stored in a proper knife rack.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ice scoop holder will be repaired. HVAC vents require cleaning, in particular the dry storage room.

Nearby inspected facilities

Own this business? Add a badge to your website