The Lakeview
14729 Hwy 3A Gray Creek BC V0B 1S0 · Restaurant - Food Service
Inspection summary
The Lakeview has been inspected 9 times by Interior Health Authority since August 16, 2013. The most recent inspection, on July 29, 2026, recorded 1 infraction.
5 of 9 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: Food temperature control and Food source, labelling and allergens.
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.
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 July 31, 2018. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on July 16, 2024. For example:
6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 29, 2026. For example:
1 Does the operator have a valid operating permit or approval to operate?
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.
9 inspections
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): New owners are required to submit an application for permit to operate a food service establishment and/or approval to operate a food store.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): The Wildseed Sourdough Bakery in Crawford Bay is not yet approved by Interior Health to manufacture and sell food.
- F1.6A All foods on the premises must be from an approved source.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Glass cooler near entrance was found to be 11°C. Cooler was not on a defrost cycle. This is a repeat deficiency with this cooler. All potentially hazardous foods were moved to a working cooler capable of maintaining 4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): One freezer not operating at cold enough temperature. Unit taken out of operation.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions
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