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Siwash Lake Wilderness Resort

280 Egan Bonaparte FSR 70 Mile House BC V0K 2K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Siwash Lake Wilderness Resort has been inspected 5 times by Interior Health Authority since July 30, 2014. The most recent inspection, on May 20, 2026, found no infractions.

1 of 5 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 Food temperature control.

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 June 24, 2022. 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 August 16, 2016. For example: 7 - Is the premises free from a pest infestation?

  • 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 July 30, 2014. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 23, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 July 23, 2024. 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

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available onsite to monitor sanitizer level for utensil washing. Measuring instructions are at the sink and sanitizer concentration was verified as acceptable during inspection. No dishwasher temperature monitoring is being done. Details on maximum registering thermometer and single use temp sticks will be provided to the operator.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate has expired; requires updating.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Pool chlorine test strips were used to assess sanitizer chlorine concentrations. These pool chlorine testing strips do not measure to the appropriate chorine levels used to assess sanitizing power. Corrective Action: • Please purchase the correct chlorine sanitizer test strips, examples will be provided in email.
      • 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): Chlorine was measured to be 300ppm at time of inspection. This is too high of a concentration and can pose a chemical hazard Corrected During Inspection (CDI): • Operator reformulated to 200ppm, operator adjusted mixture amounts and notified staff of change.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Openings (doors and windows) need to be enclosed with protective mesh to control fly population. If sticky ribbons are used, please keep them away from food.
      • 7.1 - The premises must be maintained free of pests.
  5. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The temperature of the fridge in the kitchen was >4°C. This was adjusted for, ensure the temperature is maintained at 4°C or less.
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