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Norman's Diner

403-11850 Oceola Rd Lake Country BC V4V 2T5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Norman's Diner has been inspected 6 times by Interior Health Authority since November 8, 2021. The most recent inspection, on May 8, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 May 7, 2024. 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 May 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 7, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 7, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 16, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observations: QUATs based sanitizer stored in a spray bottle was tested and found to be below 200 ppm. Corrective Action: Ensure QUAT sanitizer is tested at the start of the shift to ensure sanitizer concentration levels are between 200 - 400 ppm.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was left open. Exterior openings of the premises must be protected against the entry of pests. Ensure that the back door remains closed at all times.
      • 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): F2.5B - Accumulation of food and debris was observed under and around equipment in the kitchen. Food, dust and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5K - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap was available for the handwashing sink near the deep fryers. Handwashing sinks must be supplied with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Supply handwashing sink with liquid soap in a dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observations: - The handle of the flour scoop was stored directly in the flour. Corrective Action: - Violation was corrected during the inspection. Employee removed scoop from flour, washed and sanitized the scoop. Scoop must be stored outside of the flour container.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observations: No QUATs sanitizer test strips available on site. Corrective Action: Obtain appropriate sanitizer test strips for QUATs based sanitizer (i.e., QT-10, QT-40, QT-44)
      • 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): Observations: - QUATs based sanitizer stored in a spray bottle was tested and found to be below 150 ppm. QUATs sanitizer was also tested directly out of the dispenser and was found to be less than 150 ppm. Corrective Actions: - Immediately raise QUATs sanitizer levels to be between 200 - 400 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observations: - Kitchen handsink was obstructed. - Kitchen handsink did not have paper towels
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: No Employees at the time of inspection had a valid FoodSafe level 1 or equivalent. Corrective Action: Please ensure employees are Food Safe certified. Once employees have successfully completed Food Safe level 1 or equivalent, please email a copy to EHO.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed only test strips for surface sanitizer. Corrective Action: Ensure facility is equipped with test strips for all sanitizers used [Chlorine strips for chemical dishwasher, QUATs strips for food preparation surface sanitizer, hydrogen peroxide strips, etc.]
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Using QUATs sanitizer spray bottle and changing dry wiping cloths every 1/2 hour. Corrective Action: Fill bucket with 200 ppm QUATs sanitizer. Submerge wiping cloths in between tasks in sanitizer solution. Test or change sanitizer solution every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.

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