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The Salty Caramel Kitchen

11407 Okanagan Centre Rd W Lake Country BC V4V 1J6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Salty Caramel Kitchen has been inspected 3 times by Interior Health Authority since May 29, 2019. The most recent inspection, on May 23, 2024, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on March 16, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 16, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 29, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 29, 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back screen door of kitchen does not close properly. Gaps around door which may lead to pest entry. Corrective Action: Replace or repair back screen door to ensure proper closure. Recommend looking into installing fly light for busier summer months, when flies might be worse.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Using spray sanitizer and damp cloth to wipe down steam wand. Corrective Action: Fill bucket with sanitizer. Submerge cloth in bucket for at least 30 seconds between tasks. Test or change sanitizer bucket every 2-4 hours to ensure proper concentration (ex. 200 ppm QUATs or 200 ppm Chlorine Bleach). Note: 200 ppm Chlorine Bleach equals 5 ml of 5.25% Bleach to 1 L of water. 1 dog bowl available on patio. Ensure only dishware designated to animals is used for animals and dishware is not used universally for humans and animals.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler temps must be monitored and documented through out the day in daily operations log. High temp dishwasher rinse temp must be monitored and documented in daily operations log.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Do not leave the kitchen door open as that procedure will allow pests and insects to enter the premise. Install a screen door at the kitchen door entrance to prevent insects and pests from entering kitchen or kitchen door must remain closed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse cycle was unable to reach 71C as measured by a max recording thermometer placed inside of the unit. Adjust incoming hot water temp to a higher temp to allow dishwasher booster heater to work more efficiently.

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