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Lakers Club House

7000 Cummins Rd Vernon BC V1H 1M2 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Lakers Club House has been inspected 5 times by Interior Health Authority since November 5, 2019. The most recent inspection, on April 8, 2026, found no infractions.

3 of 5 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, Pests and Protecting food from contamination.

The last 3 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.

  • 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 June 8, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 8, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 8, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on June 8, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 June 8, 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain test strips that correspond to the sanitizer intended for use. For bleach, find chlorine test strips designed for use in food premises, with a test range of 10-200 ppm. Obtain quaternary ammonia (Quat) test strips if Quat products are used. Sanitizer test strips can be purchased from janitorial or chemical supply companies and online retailers. F2.1B: Probe thermometer is not available. Corrective Action: Obtain an NSF-certified probe thermometer for use onsite. A thermometer with a digital display is recommended for ease of use.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Small gap is visible at bottom left of the rear door. Corrective Action: Seal gap to exclude pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Chemicals for the mechanical dishwasher are not usable. Detergent is viscous and does not enter feed lines. Rinse additive has solidified. Corrective Action: Discard old chemicals. Obtain new detergent and rinse additive. If new chemicals still do not enter the dishwasher during normal use, have the machine repaired or serviced. External gauge for mechanical dishwasher must display 90°C minimum to indicate proper sanitizing action (to equal 71°C at internal surface). Post signage to advise users. F2.3D: Sanitizer is not available for use. Corrective Action: Obtain unscented household bleach or quaternary ammonia (Quat) sanitizer for use on food contact surfaces. Post signage instructing user groups on proper washing and sanitizing procedure. Provide empty spray bottles and/or containers with clean wiping cloths to hold and apply sanitizer solution. Prior to operation, users must prepare sanitizer solution in a spray bottle, or open container with immersed wiping cloths. For chlorine bleach, use 5 mL bleach per litre water to yield a 200 ppm solution. For Quat sanitizer, follow manufacturer instructions for dilution at 200 ppm, or 200-400 ppm. Sanitizer solution in spray bottles must be changed daily. Solution in open containers must be changed every 2 hours, or more often as needed. Wiping cloths are to remain in solution during operation. Soak cloths for 30 seconds to eliminate bacteria between uses.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A(1): Water leaking from line connection at the back of the glass door cooler. Corrective Action: Repair cooler plumbing lines to stop the leakage. Remove excess water from the area. F2.5A(2): Lower racks in the glass-door cooler are not mounted inside the unit. Corrective Action: Re-install brackets (replace brackets where needed) and mount racks inside the cooler. Allow enough space under each rack to enable cleaning of the bottom surface. F2.5B(1): Inadequate sanitation observed: • Food debris in door track and on bottom surfaces inside the glass-door cooler • Small amount of debris under and behind cooking equipment and prep sink Corrective Action: Clean the areas/equipment identified to remove debris. F2.5B(2): Observed water pooling on bottom surface inside the glass-door cooler. Corrective Action: Determine cause of water accumulation inside the unit. Remove water and address the cause to prevent recurrence. F2.5E: Paint cans and other miscellaneous items are kept on the storage rack adjacent to the kitchen, near the glass-door cooler. Corrective Action: Remove items that are not required for food related operations from food preparation and storage areas. Clean and sanitize the rack and use for the storage of chlorine bleach and other kitchen sanitation supplies.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Locate Food Safety Plan for the premises. EHO to provide guidance if a new plan is required.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Locate Sanitation Plan for the premises. EHO to provide guidance if a new plan is required.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips onsite at time of inspection. No NSF certified probe thermometer available onsite at time of inspection. Actions required: • Operator must ensure that there are sanitizer test strips onsite to verify sanitizer concentration used on food contact surfaces. • Operator must keep an NSF certified probe thermometer onsite at all times to allow kitchen users to verify internal cooking temperatures.
      • 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): Dishwasher was not able to reach 82°C after two runs, but caretaker needed to leave so EHO could not continue running to check if dishwasher could reach the required temperature. Actions required: • Operator to send a photo confirmation of dishwasher rinse gauge reaching 82°C/180°F to ensure dishwasher is functioning sufficiently.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.

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