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Twin Lakes Spot

1066 Hwy 3A Twin Lakes BC V0H 1K0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Twin Lakes Spot has been inspected 8 times by Interior Health Authority since April 14, 2015. The most recent inspection, on April 24, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on March 14, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 5, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 13, 2020. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 June 28, 2016. 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 2 times across 2 separate inspections, most recently on June 28, 2016. For example: 6 - Does the food 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ensure weather-stripping is installed on outer doorways to prevent potential pest entry.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ensure weather-stripping is installed on outer doorways to prevent potential pest entry.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • 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): Repackaging of foods requires proper labelling so customers know what they are buying and where they purchased it. 2 Corn Starch containers are at a discounted price. They are 10 months past their Best Before date, this should be stated on a sign so customers are aware how far they are out of date.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): All coolers were at the correct temperature, including the food service, except for a cooler in the back storage room. The perishable food was placed in another cooler that was below 4C. One freezer was about -6C and the technician was contacted. He arrived during this inspection and adjusted the temperature colder.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a daily temperature log is required for every cooler that contains perishable food.
    • 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.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Non-food and foods could be stored better. Suggest putting the automotive lubricants together with other stored non-food products.
  8. Monitoring

    2 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

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