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Twin Lakes Spot

1066 Hwy 3A Kaleden BC V0H 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Twin Lakes Spot has been inspected 11 times by Interior Health Authority since July 11, 2013. The most recent inspection, on April 24, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on June 27, 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 2 times across 2 separate inspections, most recently on April 24, 2026. 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 2 times across 2 separate inspections, most recently on April 24, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 separate inspections, most recently on November 12, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on October 21, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure all coolers holding potentially hazardous foods have accurate (e.g. NSF certified) physical thermometers installed inside them. Chlorine test strips are available on site.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure only unscented bleach is used to make food contact sanitizer solutions. Corrected during inspection. Manual dishwashing. Ensure that chlorine concentration in sanitizer compartment is maintained between 100-200 ppm. Use chlorine test strips to check the concentration. Chlorine sanitizer solution (100-200 ppm) in container for holding wiping cloths was made during inspection. Ensure whenever wiping cloths are not in immediate use they are submerged in sanitizer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Front shelf for pies on display has a soft plastic covering. Install a durable and easily cleanable material (e.g. a hard plastic sneezeguard) for this area or install a commercial display shelf for pies. Ensure cleaning products/chemicals are stored below food contact surfaces in the dish pit area and also off of the floor on cleanable surfaces. Recommend additional ice cream scoops. Staff noted scoops are stored in ice cream containers during service and washed and sanitized at the end of the day.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is operating under a Boil Water Notice. Operator noted UV unit needs replacement part(s). "Drinking Water Public Notifications for Food Premises" document will be provided. Facility is not using tap water as an ingredient or to rinse produce (e.g. for salads) at this time.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are required to monitor the concentration of sanitizers in use. Please ensure thermometers are available in any fridges containing potentially hazardous foods.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator FOODSAFE certificate has expired. Please ensure the operator and in their absence at least one employee on site has valid FOODSAFE or equivalent training.
      • 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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure there is a sanitizing dip after washing and before putting out the dishes to dry.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan needs to be fleshed out so staff know what to do if issues come up. eg if a fridge goes out of temperature staff need instructions as to what to do.
  6. Monitoring

    2 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Ensure when cooking chicken that it reaches 165F.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All food not in its original container must be labelled and dated. Equipment is repaired or replaced as needed.
  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers checked for accuracy.
  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler is still having difficulty keeping temperature during the busy part of the day. Operator states the parts have been ordered and will be installed as soon as the refrigeration company can be there.
  9. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): A daily fridge temperature log is required to be kept.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler is above 4C. Temperature must be 4C or colder.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system is on public notification. Progress is being made to improve the water quality.
  10. Monitoring

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - please ensure you are cooling foods within the food safe time-temp limits; please confirm that putting cooked foods in your freezer will meet the limit of 60°C to 20°C in two hours, and then 20°C to 4°C in another four hours
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - water system on public notification
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please complete a food safety plan that includes all your current menu items
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please complete a sanitation plan that includes all your current menu items
  11. Monitoring

    0 infractions

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