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Summerland Yacht Club

13209 Lakeshore Dr S Summerland BC V0H 1Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Summerland Yacht Club has been inspected 7 times by Interior Health Authority since April 11, 2014. The most recent inspection, on September 18, 2026, found no infractions.

3 of 7 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 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.

  • 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 2 times across 2 separate inspections, most recently on May 3, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 27, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 7, 2018. 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 6 times across 3 separate inspections, most recently on May 3, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 August 7, 2018. For example: 6 Are the FOODSAFE training requirements being met?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must purchase chlorine test strips from a ZEP store located in Penticton. These test strips must be used to measure the chlorine (i.e. bleach) sanitizing solution concentration, including the dishwasher's sanitizing cycle.
  4. Monitoring

    3 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Thawing chicken on counter top, products still frozen at time of inspection Thawing potentially hazardous foods must occur in a cooler at or below 4°C, under cold running water or if thawing occurs right before cooking, a microwave can be used then food product is to be cooked immediately
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Issue carried over: No food safety plan available Develop food safety plan and have available onsite, resources sent via email
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Issue carried over: No sanitation plan available Develop sanitation plan and have available onsite, resources sent via email
  5. Monitoring

    3 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels available in bar area, only reusable towel Discontinue use of reusable towel for drying hands, use a single use paper product
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan available Develop food safety plan and have available onsite, resources sent via email
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available Develop sanitation plan and have available onsite, resources sent via email
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Beverage/dairy product refrigerator located at the bar was measured at 7.4 degree Celsius with a thermometer probe
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available on site Thermometers were missing in 4 of the refrigerators
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was measured at 35.1 degree Celsius at the time of inspection. The main kitchen operator was not on site during the inspection and the dishwasher might not have been turned on or set up properly.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator on site was unaware of the food safety plan. Operator stated that she will check with the main kitchen operator when he is on duty
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator on site was unaware of the sanitation plan. Operator stated that she will check with the main kitchen operator when he is on duty
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Food safe certificates provided by the operator on site expired in July 31 2018
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

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