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Lake Country Radio Cafe

B-10356 Bottom Wood Lake Rd Lake Country BC V4V 1T9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lake Country Radio Cafe has been inspected 4 times by Interior Health Authority since April 9, 2024. The most recent inspection, on April 1, 2026, recorded 1 infraction.

1 of 4 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: Protecting food from contamination 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 2 times across 2 separate inspections, most recently on April 17, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 17, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 April 9, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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 April 1, 2026. 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Several refrigerators throughout facility missing NSF thermometers. Corrective Action: Ensure all refrigerating units are stocked with NSF thermometers for temperature monitoring.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cardboard boxes being used under dry goods in the dry storage area. Discussed with operator previously that carboard boxes would be acceptable if replaced frequently (i.e., when visibly dirtied). Cardboard boxes visibly stained and have not been replaced since the previous inspection. Corrective Action: Remove cardboard boxes and place dry goods directly on shelves. Shelving will require regular cleaning.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator has not paid the 2024/2025 IH permit fees, operator operating without a valid operating permit. Corrective Action: Pay the 2024/2025 permit fee by either calling IH, paying in person, or paying through the online IH portal.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): No chemical sanitizer available on site. Operator using Sodium Hydroxide (dishwashing detergent) as a sanitizer. Corrective Action: Infraction corrected during inspection as the operator obtained a 5% Chlorine Bleach for food contact surface sanitizer, a 200 ppm solution was made. Sanitizer solution to be made at the start of each day and used on all food contact surfaces.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer or sanitizer test strips available on site. Corrective Action: Obtain Chlorine test strips for chlorine 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): High temperature dishwasher measured at 140F (60C) at the plate level. In order to effectively sanitize food contact surfaces, the high temperature dishwasher must reach 160F (71C) at the plate level or 82C at the manifold. Corrective Action: Infraction was corrected during inspection as the temperature was re-tested after 1 hour and was reaching above 180F at the plate level. Temperature gauges on dishwasher are inaccurate, dishwasher also leaks water after every run. Operator contacted dishwasher repair company.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cardboard boxes used to cover shelving units in the dry storage area. Ensure that either cardboard boxes are replaced daily to prevent attracting pests and to maintain a clean and sanitary dry storage space, or, switch to metal shelves to help facilitate cleaning.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.

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