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Starbucks #20831

3-11850 Oceola Rd Lake Country BC V4V 1E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Starbucks #20831 has been inspected 11 times by Interior Health Authority since November 25, 2016. The most recent inspection, on May 21, 2026, found no infractions.

6 of 11 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 and Food temperature control.

The last 6 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on March 27, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 18, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 March 27, 2019. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the quats dispenser concentrations are documented in the daily operations log. Quats dispenser is monitored daily with test strips however ensure that the concentrations are documented in daily operations log. NOTE : High temp dishwasher rinse temp is monitored and documented in daily operations log as well as all cooler temps.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The quats sanitizer containers used to wipe the steam wand contained less than 200ppm quats solution. Recommend a larger container be used to store the wiping cloths in as the current containers are very small and would contain a small amount of solution which would be diluted very rapidly. The large sanitizer pails contained 200ppm quats solution as verified by quats test strips. NOTE the high temp dishwasher rinse temp was 76C as verified by a max recording thermometer placed inside of the unit.
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Panini freezer was only -12C and needs to be maintained below -18C. Address freezer temp immediately. All other coolers are maintained below 4C. Detailed cooler logs are maintained on a daily basis.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse temp was 75C as verified by max recording thermometer. Ensure high temp dishwasher rinse temp is monitored and documented on a daily basis. Quats dispenser can only dispense 200ppm solution when water is mixed warm thus ensure when dispensing that water is not dispensed cold. Ensure that quats dispenser is monitored and documented on a daily basis.
  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer trays used for the steam wands had less than 200ppm quats solution as verified by test strips. The large sanitizer pail located in the front area had less than 200ppm quats solution present as verified by test strips. Ensure all sanitizer containers have 200ppm quats solution present which can be accomplished by changing the solutions more frequently. Quats dispenser was dispensing 200ppm solution as verified by test strips.
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure high temp dishwasher temp is monitored and documented on a daily basis.
  11. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser was dispensing zero sanitizer as verified by test strips. The 3 compartment sink was used to sanitize utensils and zero sanitizer was present. The large red sanitizer pails were filled from the dispenser and zero sanitizer was present in the sanitizing pails. The small sanitizer containers with wiping cloths on the counter tops were filled from the sanitizer dispenser and zero sanitizer was present. ENSURE QUATS SANITIZER DISPENSER IS MONITORED AND DOCUMENTED ON A DAILY BASIS TO ENSURE THE DISPERSER IS FUNCTIONING CORRECTLY. The high temp dishwasher rinse cycle was tested at the dish level with a recording thermometer and reached a temp of 75C = excellent. ENSURE DISHWASHER RINSE CYCLE IS MONITORED AND DOCUMENTED ON A DAILY BASIS TO ENSURE THE DISHWASHER IS FUNCTIONING CORRECTLY.

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