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Silver Lake Forest Education Centre

4225 Silver Lake Resort Rd Peachland BC V0H 1X2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Silver Lake Forest Education Centre has been inspected 6 times by Interior Health Authority since July 31, 2013. The most recent inspection, on July 7, 2026, found no infractions.

3 of 6 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, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on June 5, 2025. 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 June 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 9, 2016. For example: 7 - Is the premises free from a pest infestation?

  • 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 2 times on August 9, 2016. For example: 17 - 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 June 5, 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed QUAT test strips on-site to be expired. Please obtain new QUAT test strips and send a photo to the EHO once they have been obtained. 2) No chlorine test strips were available on-site for the mechanical dishwasher. Please obtain chlorine test strips and send a photo to the EHO once they have been obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed that the low-temperature mechanical dishwasher was not maintaining adequate bleach concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) According to the service sticker on the ventilation hood, the last servicing was in 2019. The operator is to ensure a contract is in place with a professional company to service the ventilation hood at least once per year. Please notify the EHO once servicing has been scheduled. 2) Discussed that chipped or cracked cooking utensils can harbour harmful bacteria and become difficult to clean, so they must be discarded.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
  4. Monitoring

    4 infractions

    • 7 - Is the premises free from a pest infestation?
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please formalize a daily, weekly and monthly sanitation plan for the Silver Lake Lodge commercial kitchen facilities.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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