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Lake Country Seniors Center

B-9830 Bottom Wood Lake Rd Lake Country BC V4V 1S7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lake Country Seniors Center has been inspected 6 times by Interior Health Authority since January 6, 2016. The most recent inspection, on April 2, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on February 23, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 23, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 9, 2023. 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

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available onsite during inspection. Corrective Action: Obtain appropriate sanitizer test strips for surface sanitizer. Ex. Chlorine test strips for Bleach solution at 100 ppm (5ml of 5.25% household bleach to 1L of water).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Start temperature logs for all cooling equipment. Monitor and record the internal temperature of the equipment. Coolers must remain at 4°C (40°F) or colder. If any hot holding of food, ensure product remains at 60°C (140°F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Probe thermometers available. Obtain appropriate sanitizer test strips for surface sanitizers. Ex. Chlorine test strips for bleach solution to check for a concentration of 100-200 ppm (5ml bleach to 1L water). Obtain thermometers for all cooling equipment.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure all cups, plates, and other cookware accessible to volunteers or patrons are washed and sanitized through the mechanical dishwasher. Do not allow dishware to be placed back without cleaning and sanitizing it properly. Use Bleach solution or equivalent for food preparation surfaces. Bleach solution = 5ml bleach to 1L water = 200 ppm. Higher than this concentration would require steps post sanitizing to wipe off residue.
      • F2.3A Mechanical dishwasher/glasswasher 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.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler was not maintained below 4C. Ensure cooler temp is maintained below 4C.
  6. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler was above 4C. Lower cooler temp immediately. Cooler temps need to be monitored and documented daily.

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