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Mackie Lake House

7804 Kidston Rd Coldstream BC V1B 1S2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mackie Lake House has been inspected 6 times by Interior Health Authority since July 10, 2019. The most recent inspection, on August 19, 2026, found no infractions.

1 of 6 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 July 29, 2025. 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 2 times across 2 separate inspections, most recently on July 18, 2024. 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 July 29, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 separate inspections, most recently on July 29, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 November 16, 2021. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: There is no independent monitoring equipment for the mechanical dishwasher. The exterior display is unreliable. Corrective Action: Provide an NSF-certified waterproof digital probe thermometer with a max/min memory function to verify the interior temperature of the dishwasher sanitizing rinse cycle, which must reach 71°C (160°F) or hotter. One broken thermometer and set of expired chlorine test strips were discarded, good.
      • 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: There is a gap under one door to the veranda. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors. Patch or replace any significantly damaged door or window screens.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some utensils are in poor condition (spatulas). Corrective Action: Discard the affected items. F2.5K(1): Knife blocks are used for utensil storage. The slots cannot be properly cleaned. Corrective Action: Store clean knives and other utensils in washable containers (e.g. hard plastic) or on mounted knife racks. F2.5K(2): Observed loose paper towel rolls stored on the floor. Corrective Action: Keep paper towel on a clean surface elevated at least 15 cm (6 in) above the floor.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sections of the Sanitation Plan are out of date. Corrective Action: Revise the Plan. Declare the current mechanical dishwasher, update other sections as needed.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The detergent container for the mechanical dishwasher is empty. There is only a small quantity of rinse aid. Corrective Action: Provide new detergent and rinse aid for the dishwasher. Monitor the chemical levels regularly. Ensure sanitizer solution for surfaces is maintained at 200 ppm chlorine residual. Replace the spray bottle solution daily or before each event.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5A: Two wooden spoons are in poor condition. Corrective Action: Discard the damaged spoons. F2.5G: Ice is stored in an uncovered container in the undercounter freezer. Corrective Action: Keep ice covered to prevent contamination. F2.5J: The Ceiling light fixtures contain some uncovered glass bulbs. Corrective Action: Install exterior covers or tube guard sleeves for the unprotected bulbs, or replace them with shatterproof bulbs.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4B: There are inconsistent directions for sanitizer dilution in the Sanitation Plan. Corrective Action: Specify the correct dilution ratio of 5 mL bleach per L water to produce sanitizer solution at 200 ppm chlorine residual for surface sanitizing. Remove incorrect procedures. Ensure any sections related to the dishwashing process are complete and accurate.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the under-counter freezer has a separated column. Corrective Action: Discard the broken thermometer. Obtain a new NSF-certified freezer thermometer for the unit. The refrigerator thermometer, stored on a nearby shelf, was returned to the two-door upright cooler at the time of inspection. Ensure thermometers remain inside coolers and freezers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. The EHO will provide a template.
  5. 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: Hot water temperature at ware washing sink measured at 41°C maximum. This temperature is insufficient for proper washing and rinsing of dishware and equipment. Corrective Action: Increase and maintain hot water temperature at a minimum of 45°C. F2.3D: Proper sanitizer solution is not available. Quaternary ammonia (Quat) disinfectant expired in 2018. Corrective Action: Safely discard expired Quat disinfectant. Obtain 5.25% unscented household bleach for use as a sanitizer. When food preparation is occurring, prepare and maintain a 200 ppm chlorine solution (5 mL or 1 teaspoon bleach per litre of water) in a spray bottle and/or open container with immersed wiping cloths. Change spray bottle solution daily. Change solution in wiping cloth bin every 2 hours or more often as needed (see question F2.5).
      • F2.3B Manual dishwashing procedure 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): F2.5J: Two light fixtures do not have protective covers. Corrective Action: Install shatterproof covers or shatterproof bulbs in both light fixtures to prevent glass contamination in the event of bulb breakage. Note: If wiping cloths will be used during food prep, prepare sanitizer solution at 200 ppm chlorine for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F(1): Absorbent cloth mats being used for air drying dishes and equipment. This material is not suitable for food premises. Corrective Action: Remove cloth mats from the premises. F2.6F(2): Observed carpet floor mat near the handwashing station. Corrective Action: Remove absorbent floor mat from the premises.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Install NSF thermometers in the stand-up cooler and freezer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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