Puntzi Lake Bakery Cafe
3964 Puntzi Lake Rd Chilanko Forks BC V0L 1H0 · Restaurant - Food Service
Inspection summary
Puntzi Lake Bakery Cafe has been inspected 5 times by Interior Health Authority since June 19, 2019. The most recent inspection, on May 13, 2026, recorded 2 infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on May 13, 2026. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 23, 2022. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
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 2 times across 2 separate inspections, most recently on May 13, 2026. 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.
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips expired. Current chlorine test strips ensure that chlorine concentrations can be monitored accurately and supports effective sanitization of food contact utensils and equipment. • Acquire a new vial of chlorine test strips. Test chlorine bleach sanitizer solutions regularly to ensure food contact utensils and equipment is effectively sanitized.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All food contact utensils and equipment must be subjected to sanitization. This can be completed either by high heat in the mechanical dishwasher or by submerging in a sanitizer solutions at an appropriate concentration. Vinegar is not an approved sanitizer. • Ensure all food contact surfaces, utensils, equipment, dish and glassware is subjected to an appropriate concentration chlorine bleach sanitizer solution before air drying on rubber or metal racks. Facility was originally approved with a residential mechanical dishwasher.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips required for chlorine sanitizer. Please provide photo once test strips have been supplied.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs to be supplied for all coolers/freezers and if hot holding occurs, for any hot holding. Please begin keeping daily logs and email logs to me on date noted above.
- F3.3C Written food handling procedures must identify all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
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