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Lakeside Bistro

13011 Lakeshore Dr S Summerland BC V0H 1Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lakeside Bistro has been inspected 10 times by Interior Health Authority since January 6, 2014. The most recent inspection, on March 13, 2026, found no infractions.

6 of 10 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 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 2 times across 2 separate inspections, most recently on June 1, 2018. 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 2 times across 2 separate inspections, most recently on June 1, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 2, 2021. 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 3 times across 2 separate inspections, most recently on September 2, 2021. For example: 1 Are proper cooking procedures followed?

  • 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 June 1, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): No probe thermometer available to verify cook temperatures of poultry Obtain probe thermometer and verify poultry is cooked to an internal temperature of 74°C/165°F
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available No probe thermometer available Obtain chlorine test strips that can measure up to at least 200ppm. Test bleach solution at least once daily to ensure a concentration of 200ppm Obtain probe thermometer to monitor cooking processes for raw products (ie. chicken)
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitizer bottle that contained a bleach solution for food contact surfaces was mislabelled for what the bottle contained and what the bottle was used for Ensure all chemical bottles are properly labelled Premise was kept clean and sanitary, equipment and food stored appropriately, and chemicals stored underneath sink away from any food products
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The stand up cooler in the back room is at 10°C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is meeting the required minimum of 71°C on plate surface Staff are unaware that food contact surfaces need to be sanitized on a regular basis with bleach. Bleach must be readily available and not just used at the end of the day.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Overall sanitation is excellent Adequate lighting in the facility, units are covered There is raw wood in the back area with food storage - underneath the sink
  8. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure every cooler is equipped with a thermometer.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure food contact surfaces are being sanitized through out the day. 1/2 tsp bleach to 750ml water. Or you can make up a solution and keep wiping cloths stored in a bucket (1TBSP bleach to 1 gallon of water)
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    1 infraction

    • 12 - Is the contact information the same?
      • Observation(s): Updated accordingly.
  10. Monitoring

    0 infractions

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