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Ooo LaLa!! Crepes! White

1325 Cedar St Okanagan Falls BC V0H 1R0 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Ooo LaLa!! Crepes! White has been inspected 7 times by Interior Health Authority since July 9, 2018. The most recent inspection, on June 29, 2026, found no infractions.

5 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.

The last 5 inspections in a row found no infractions. 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 once on July 9, 2018. For example: 7 Are foods protected from contamination?

  • 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 July 9, 2018. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 2, 2019. 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

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 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.
  7. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): 1. Sewer line was permanently connected into mobile at the time of inspection. Potable water line is only connected on an as needed/fill basis - CDI Disconnect the sewer line. Do not create a permanent connection as sewerage backflow could occur and contaminate your mobile. Operator wishes to install backflow prevention devices and will only use line on an 'as needed/discharge basis.' 2. Discussed potable water filling procedures. As discussed: - Disinfect the source port with a bleach or alcohol solution. - Allow the water to run - Disinfect the potable water hose connection - Allow the water to run through the hose - Disinfect the mobile connection port, and then fill. Potable water tank: 30 gal/113.6 L Waste tank: 75 gal/284 L
      • F1.4B Water supplied to the facility must be potable.
      • F1.4C Sewage backup: The operator must ensure that all food on the premises is free from contamination.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Foods were not stacked in a manner that would prevent contamination from occurring - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.

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