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Swan Lake Market & Garden - Ice Cream Parlour

7920 Highland Rd Vernon BC V1B 3W6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Swan Lake Market & Garden - Ice Cream Parlour has been inspected 5 times by Interior Health Authority since October 7, 2021. The most recent inspection, on July 16, 2026, found no infractions.

3 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, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. 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 April 29, 2024. 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 April 29, 2024. 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 October 7, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 29, 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 once on April 29, 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

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require monitoring test strips for both quaternary ammonium and chlorine bleach solutions.
      • 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): Manual cleaning and sanitizing appeared completed for the day. Unknown whether correct sanitizing procedures followed. Note: No sanitizer dispensing unit at this location. *Manual cleaning & sanitizing of utensils, scoops, equipment and pails performed in the warewashing sinks. **Ensure correct procedures are followed as per your Sanitation Plan (i.e. correct sanitizer volume per volume of water in 3rd sink). *Maintain a dishwashing and sanitizer daily monitoring log to confirm correct procedures and sanitizing strengths. EHO provided newly revised templates to be used. *Spray bottle Quat strength was ~400 ppm. Dilute and maintain at 200 ppm for food contact surfaces. Monitor with test strips. *Dipper well for ice cream scoops in operation. Good. **However, cold water rinse is required rather than hot water which can allow bacterial growth.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Several ice cream scoops are due for replacement as they are pitted. This may have been caused by higher than normal sanitizing strengths or wear.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Three staff on shift are not FOODSAFE certified (or equivalent food safety training certification). As a reminder, FOODSAFE (or equivalent approved training) recertification is required every 5 years.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed fly swatters by foo preparation surfaces. At time of inspection few flies observed. Corrective Action: Do not use fly swatters in food preparation and serving areas. Recommend using fly sticky traps in appropriate places, which will not contamination food or food preparation surfaces or utensils. Recommend looking into fly light to reduce flies during hotter months.

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