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McLeese Lake Recreation Commission Hall

6300 Forglen Rd Mcleese Lake BC V0L 1P0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

McLeese Lake Recreation Commission Hall has been inspected 7 times by Interior Health Authority since April 15, 2015. The most recent inspection, on February 5, 2026, found no infractions.

4 of 7 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, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on May 3, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 3, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 23, 2018. For example: 2 - Is the premises free from a pest infestation?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 15, 2015. For example: 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

  • 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 May 3, 2023. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The refrigeration unit was not at 4C . Check with a thermometer that can be calibrated to ensure food temperatures
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Shelving units in storage area must be 15 cm (6 inches) above floor and they must be washable surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Mice infestation evident throughout the premises. Traps to be set and checked regularly. All dishes and utensils must be cleaned and sanitized using 200 ppm bleach solution. All cupboards and drawers are to be emptied, washed and sanitized with 200 ppm bleach solution. All linen is to be laundered.
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): At least one person must have a Food Safe Certificate.

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