Skip to content
Loading map…

The Lake Lounge On Okanagan

230 Queensway Kelowna BC V1Y 6S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Lake Lounge On Okanagan has been inspected 6 times by Interior Health Authority since May 14, 2015. The most recent inspection, on June 24, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 1, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 30, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 May 14, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on June 24, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 4 times across 2 separate inspections, most recently on May 30, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Outstanding: Operator is to install a 3rd compartment sink in place of using the mechanical dishwasher. In the mean time, operator is using single use utensils for service. Large bin for sanitizing step available for use when required.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS sanitizer test strips to be available for use on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator is to install a 3rd compartment sink in place of using the mechanical dishwasher.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observed no hot water in facility. CORRECTIVE ACTION: Ensure hot water is readily available for washing hands and sanitation before seasonal opening date.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A : Observed no QUATS sanitizer test strips to verify required QUATS sanitizer concentration of 200ppm F2.1B: Observed no probe thermometer to verify cooking temperature of proteins cooked on the barbeque. CORRECTIVE ACTION: F2.1A: Ensure QUATS sanitizer test strips are available for all staff to verify QUATS sanitizer concentration. F2.1B: Ensure NSF certified probe probe thermometer are available to verify cooking temperatures of all proteins.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed cluttered facility with tools and materials not related to operation occupying food contact surfaces. CORRECTIVE ACTION: Operator to store incompatible materials and equipment away from food preparation area before proposed seasonal opening date.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Discussed large metal mixing bowls used to serve ready to eat premade potato and pasta salad where product not served on ice or cold temperature controls in place. When temperature control is not adequately in place and time is being used to control Food Safety, service of potentially hazardous foods such as salad should be limited to 2 hours in the Danger Zone and then discarded afterwards. Prior approval from our office is required if proposing to use greater than 2 hours of service for potentially hazardous foods and even with additional controls in place (e.g. pre chilling to 4 C, labelling, documentation, strictly following guidelines, etc.) it would never exceed 4 hours and discarded.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Upright reach in freezer at -5 C with heavy build up of ice and cardboard boxes jamming the door slightly open.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No copy of plan available
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No copy of plan available
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Manually dishwashing in a two compartment sink. Sanitizer is not being use and towel drying dishes.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The dishwasher has been removed from the facility.
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • 13.2 - Facility must be constructed to the specification of the approved plans.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ware washing (two compartment sink) available does not have the capacity to meet the occupancy or seats of the facility
      • 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • 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?

Nearby inspected facilities

Own this business? Add a badge to your website