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Loon on the Lake Bakery & Cafe

725 Shuswap Ave Chase BC V0E 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Loon on the Lake Bakery & Cafe has been inspected once by Interior Health Authority, on October 17, 2025. The most recent inspection, on October 17, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 once on October 17, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on October 17, 2025. 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.

1 inspection

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Adjust temperature in front of store bar fridge to ensure 4°C can be maintained. • Store room upright, two door fridge to be serviced or replaced with a unit that can reliably keep food temperatures at 4°C or colder. Perishable food items are not to be stored in this unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Refrigerators to be provided with thermometers • Chlorine test strips to be acquired.
      • 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.

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