Skip to content
Loading map…

Lemon Heaven

253 Sugar Lake Rd Cherryville BC V0E 2G2 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Lemon Heaven has been inspected 5 times by Interior Health Authority since July 10, 2015. The most recent inspection, on June 4, 2026, recorded 1 infraction.

2 of 5 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 more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on June 4, 2026. 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 May 20, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 20, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Damp cloths are used to wipe down surfaces. Sanitizing only occurs at the end of the day. Corrective Action: Keep one or more wiping cloths immersed in a container of sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water). Remove the cloth, wipe surfaces, then return to solution. Do so every 2-4 hours during operation. Replace the solution every 2 hours or when tested below 200 ppm. Alternatively, loose cloths can be saturated with sanitizer from a spray bottle before use, then replaced when heavily soiled or dried out. Using wet cloths is acceptable if sufficient for cleaning (add soap if needed) and is immediately followed by a sanitize step.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Items are sometimes sanitized using hot water only. This method can be unreliable. Corrective Action: Sanitize cleaned items by immersion in 100-200 ppm chlorine solution (2.5-5 mL bleach per litre of water) for ≥10 seconds. Leave to air dry. Larger equipment can be spray-sanitized (200 ppm chlorine) provided all surfaces are thoroughly treated. Replace spray bottle sanitizer daily or when tested below 200 ppm. Continue to maintain a sanitary work flow for manual warewashing. Take reasonable measures to prevent potential contamination or obstruction from the multiple uses of the same sinks (warewashing, hand hygiene, lemon processing).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5D: One spray bottle is labeled as Oxivir Disinfectant, but contains bleach solution. Corrective Action: Provide accurate labels for all spray bottles.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Some sections of the Food Safety Plan are no longer relevant. Corrective Action: Revise the Food Safety Plan. The content must be specific to your operation.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The ice scoop is being left in the ice chest, handle touching the ice.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
  5. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website