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L'Isola Bella Bistro

C-3250 Berry Rd Lake Country BC V4V 1Y6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

L'Isola Bella Bistro has been inspected 12 times by Interior Health Authority since August 8, 2013. The most recent inspection, on April 14, 2026, found no infractions.

6 of 12 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on March 6, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 13, 2022. 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 March 6, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from 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 6 times across 3 separate inspections, most recently on April 20, 2017. For example: 1 - Does the operator have a valid operating permit or approval to operate?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure soap and paper towel are always present at the front hand-washing sink for employee use.
  5. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must have valid FOODSAFE certificate. Corrective action: Register and complete FOODSAFE training or equivalent by the follow-up date.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain appropriate sanitizer test strips for surface sanitizer to ensure proper sanitizing concentration. Ex. QUATs based solution, QT-40 test strips measured at 200 ppm (see manufacture ring details). Ex. Bleach based solution, chlorine test strips measured at 100 ppm.
      • 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): Method All-purpose Naturally Derived Surface Cleaner. Cleaner for dirt and grease not a sanitizer. Corrective Action: Use other available sanitizer (QUAT based). Ensure the product has been approved by Health Canada which have a DIN (drug identification number) on the bottle. Obtain appropriate sanitizer test strips to test the solution regularly. All surfaces must be cleaned using the 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. The Method cleaner may be used on surfaces and equipment prior to sanitizing step. Additionally, this cleaner is appropriate for surfaces and equipment not intended for food preparation (guest tables, floor boards, etc.). See attached link for more information about sanitizers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): A new operating permit for greater then 50 seats must be applied for.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Renovated facility in which the kitchen storage area has been remodelled into patron seating. Plans for any building structure alterations must be submitted to Interior Health prior to construction. Storage area in the kitchen has been renovated into seating area for 75 persons. A new walk-in cooler has been added and the domestic coolers have been removed.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan must be submitted.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written sanitation plan must be submitted.
  9. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The sandwich cooler was measured to be at 10°C during rush hour as a result of constant usage.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Several packages of raw meat (eg. lamb) were found being stored above ready-to-eat vegetables.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1.) No temperature log was available for review. 2.) Food safety plan has not been developed
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan has not been developed.
  10. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): ITEMS FOR COOLING MUST BE STORED IN SHALLOW CONTAINERS AND NOT LARGE AMOUNTS IN TALL CONTAINERS AS THE INTERNAL TEMP WOULD TAKE HOURS TO REACH 4C. Note that most items are cooked to order
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The cooler located in the rear right corner of the storage area was 8C and the small bar cooler located in the serving area was 12C Ensure all coolers are below 4C Ensure all coolers are checked and documented daily.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): SANITIZER SPRAY BOTTLE IN THE KITCHEN HAD ZERO SANITIZER PRESENT AS VERIFIED BY TEST STRIPS. The sanitizer spray bottle in the serving area had QUATS present. The high temp dishwasher was 78.5 C which is excellent
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): HANDWASH BASIN LOCATED IN THE KITCHEN DID NOT HAVE A LIQUID SOAP DISPENSER. INSTALL A PERMANENT LIQUID SOAP DISPENSER IMMEDIATELY.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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