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Turtle Bay Pub

2850 Woodsdale Rd Lake Country BC V4V 1Y1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Turtle Bay Pub has been inspected 11 times by Interior Health Authority since January 31, 2013. The most recent inspection, on October 22, 2024, recorded 2 infractions.

5 of 11 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on October 22, 2024. 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 2 times across 2 separate inspections, most recently on January 29, 2024. 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 January 29, 2024. 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 March 24, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 December 9, 2021. 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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No iodine test strips available for glass dishwasher in bar sink area. Iodine sanitizer must be at a concentration of 12.5 - 25 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Shelving units in the walk in cooler and freezer observed to be made out of unfished wood. Corrective Action: Shelving must be made out of materials which are easy to clean, non-absorbent, and non-porous. Shelving units must be replaced.
      • 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.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate test strips for sanitizers. Ex. QUATs test strips for multi-QUAT sanitizer at 200 ppm
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw meat left thawing at room temperature. Discussed proper thawing procedures with kitchen staff. Frozen meat may either be thawed in the cooler at 4°C, thawed under cold running water, or cooked from frozen. Corrective Action: Ensure staff are trained on proper food safety procedures.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - Handwashing station located in the kitchen was being used to store soup in containers. - Handwashing station in the bar did not have paper towels, bar staff observed wiping hands on a towel. Corrective Action: - (Corrected during inspection) Soup was removed from handwashing basin and moved to the cooler during the inspection. Please ensure that handwashing basins are accessible at all times. - Ensure that all handwashing basins are stocked with single use paper towels.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Strainer starting to fray (1 inch). Frayed strainers may create physical choking hazards. Corrective Action: Ensure all equipment is maintained in good working order.
      • 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.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Boxes of vegetables in storage room stored on floor. Corrective Action: Food products must be stored off the floor to protect products from potential pest infestation or contamination. Place products on top of a pallet or shelf above.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate test strips for sanitizers. Ex. QUATs test strips for multi-QUAT sanitizer at 200 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Inform of staff FOODSAFE 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.
  5. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The sandwich cooler across from the griller was measured to be at 7-8°C during rush hour as a result of constant usage.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1.) Accumulation of grease and food debris was observed under the cook line. 2.) No chlorine was detected from the glasswasher in the bar area. (Corrected During Inspection.)
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Packages of beef were found being stored on the floor inside the walk-in cooler.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1.) Tin foil was used as a liner for the cart where the hot soup was being stored. (Corrected during inspection.) 2.) The light covers for the lights inside the walk-in cooler and in the dry storage room were found missing. 3.) Observed several large holes on the wall behind the mechanical dishwasher.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Observed beef being made using Sous Vide cooking procedures.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): DO NOT STORE COOKED CHICKEN WINGS IN UNCOVERED BINS ON THE WALK-IN COOLER FLOOR. DO NOT STORE UNCOVERED SAUCES AND ITEMS AS SUCH ON THE WALK-IN COOLER FLOOR.
      • 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination in storage areas.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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