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Oyama Sunblush

14439 Oyama Rd Lake Country BC V4V 2C7 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

Oyama Sunblush has been inspected 7 times by Interior Health Authority since March 21, 2013. The most recent inspection, on April 8, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 September 4, 2024. For example: 7 Are foods protected from contamination?

  • 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 March 16, 2023. 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 April 8, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 December 7, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 18, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: At time of inspection front door was kept open for increased air circulation, however, there was no mesh screen cover on door to prevent pest entry. Discussed with operator several options such as keeping the doors closed or having a screen door cover to allow for air flow. Corrective Action: Ensure the front door remains closed during operation unless it is fitted with a properly maintained mesh screen or other effective barrier to prevent pest entry while allowing ventilation.
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): an uncovered pie was found cooling on a wire rack beneath shelving with hanging debris. Ensure that all surfaces are regularly cleaned, and that food is properly covered and protected from contamination. Violation marked corrected during inspection as uncovered pie was removed and covered.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure sanitizer test strips are available onsite for surface and dishwasher sanitizers. Ex. Chlorine test strips for bleach solution (100ppm).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observations: • Missing Sanitizer step in dishwashing procedure. • Running low on sanitizer (bleach). • Bleach sanitizer available in spray bottles. Corrective Action: • Ensure sanitizer is readily available for dishwashing procedure and surface sanitizing. • Dishwashing procedure must consist of WASH>RINSE>SANITIZE>AIR DRY. Two-sink method: wash and rinse in first sink, sanitize in second sink. • Ensure sanitizer is always at appropriate sanitizing levels (ex. 100ppm Chlorine Bleach). Ensure sanitizer bottles are tested or changed daily, and dishwashing sanitizer is tested or changed at least every 2 hours. • Ensure all dishware is dried on a non-absorbent surface - do not dry on towels. Only use single-use disposable drying materials if dishware needs to be used immediately after washed and sanitized.
      • 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.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tray of eggs left on shelf at room temperature. Box of butter on shelf at room temperature. Potentially hazardous foods must be stored at a temperature of 4°C or colder. Only have out at room temperature what will be used within 2 hours before placing items back in cooler. If out of cooler for more than 4 hours, products must not be used and must be disposed of. Please ensure all staff aware.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Dented can in storage area. Ensure no dented or damaged cans are used in food production; ensure all staff are aware. Dented or damaged cans may lead to potential Botulism poisoning.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B. Remove towel under drying dishes. Dishes must air dry on cleanable, non-absorbent surface. Ensure all food preparation surfaces, dishware, and equipment are cleaned using the 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. F2.3D. Use bleach solution for surface sanitizer and dishwashing sanitizer. Bleach solution = 5 ml Chlorine Bleach to 1 L of water
      • 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.
  5. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Do not store ingredients in non-food grade containers or containers that are not intended for food storage Overall a very clean and very well operated facility.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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