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Okanagan Centre Store

11407 Okanagan Centre Rd W Lake Country BC V4V 2J6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Centre Store has been inspected 4 times by Interior Health Authority since July 17, 2019. The most recent inspection, on July 9, 2024, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 12, 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 July 9, 2024. For example: 7 Are foods protected from contamination?

  • 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 July 12, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on June 17, 2021. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 July 9, 2024. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Surfaces are not being properly sanitized. No appropriate food grade sanitizer on site. Immediately stop the use of the product "Counter Clean." Corrective Action: In either a spray bottle or a bucket, mix together 5mL of household bleach for every 1L of water. This will yield a no rinse, food safe chlorine solution between 100 - 200 ppm.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No appropriate test strips on site for sanitizer. Corrective Action: Obtain Chlorine test strips for testing of the food grade sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dish washing methods satisfactory. 2 sinks. 3 sink method done in 2 sinks: WASH and RINSE in first sink, SANITIZE in second sink, AIR DRY on clean sanitized surface. Separate hand sink. Ice cream scoops storage when not in use in room temperature water. No dipper well installed. Corrective Action: Store and handle ice cream scoops in a manner which mitigates the risk of harmful microorganism growth and protects from contamination. Alternatives to Dipper Well for ice cream scoop storage: • Cleaned and sanitized after each use as outlined in the facility’s food safety plan, or • Immediately placed back in the product container after each use without contaminating the scoop or the product. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized, or • Stored and handled using another reasonable process that precludes the growth of harmful microorganisms and protects the product from contamination
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Not assessed. Please inform current FOODSAFE training status of employees. At least one person during all operating hours must have FOODSAFE or equivalent training.
  3. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Food premise fee needs to be addressed.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ice cream scoops must be sanitized every 2 hours or if stored in sanitized the sanitizer must be changed a min of every 2 hours OR when the sanitizer they are stored in becomes visibility soiled.

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