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See Ya Later Ranch - Bistro

2575 Green Lake Rd Okanagan Falls BC V0H 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

See Ya Later Ranch - Bistro has been inspected 4 times by Interior Health Authority since August 2, 2022. The most recent inspection, on August 26, 2026, found no infractions.

1 of 4 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: Cleaning and sanitizing, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 August 18, 2025. 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 June 20, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 20, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on August 18, 2025. 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 once on August 18, 2025. 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

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please obtain some quat test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was started late and could not heat up to temperature at time of inspection. I left a sticker to run through and take pictures of to verify that the proper temperatures are being reached. Please send this to me at your earliest convenience. Quat dispenser was not dispensing adequate concentrations for sanitation. Please contact the service rep to fix this. Staff must manually mix quat solution and verify with the test strips.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Could not locate at time of inspection. Please ensure the full menu is reflected in the food safety plan and have it printed on site at all times. It is also a good idea to have one single binder with this, the sanitation plan, and copies of staff certificates for FOODSAFE or serving it right, etc in one spot.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Could not locate at time of inspection.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): If the side door to the kitchen is going to be left open for fresh air, a screen door must be purchased and installed to prevent the entry of flies and other pests. A magnetic screen curtain or a swinging screen door is acceptable.
      • 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): Freezer door in the stainless steel upright freezers; the middle one is broken and not functioning properly. This must be addressed to prevent it from completely breaking off or losing a seal which can potentially melt all the food, or completely burn out the freezer.
  4. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - Operator should apply and pay for an Operating Permit.
      • F3.1B Operator must have health approval to operate.

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