VisionQuest Recovery Society
7185 Tunkwa Lake Rd Logan Lake BC V0K 1W0 · Institutional - Food Service
Inspection summary
VisionQuest Recovery Society has been inspected 9 times by Interior Health Authority since August 11, 2015. The most recent inspection, on October 14, 2026, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.
The last 2 inspections in a row found no infractions. 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.
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 October 5, 2023. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 2 times across 2 separate inspections, most recently on September 27, 2016. For example:
Are there handwashing stations available and properly supplied?
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 once on October 22, 2024. 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 October 22, 2024. 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 5 times across 3 separate inspections, most recently on October 22, 2024. For example:
4 Are written sanitation procedures (Sanitation Plan) current and available on site?
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
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • REPEAT INFRACTION: No chlorine sanitizer test strips available on-site. Corrective Action: • Purchase chlorine sanitizer test strips to monitor the concentration of the sanitizer solution (min 100 ppm).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Rodent droppings observed on the lower shelves of the dry storage unit. Rodents can carry disease causing bacteria and viruses, which may result in consumer illness if food/food contact surfaces are contaminated. • (2) Missing ceiling tile in the dry storage room. This is a potential point of entry for rodents. Corrective Actions: • (1) Deep clean and sanitize the entire dry storage unit. Continue storing open dry goods inside pest proof containers. Monitor for new activities. • (2) Install the missing ceiling tile. Fill and seal any gaps in walls/around plumbing fixtures in the kitchen to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Accumulation of food debris observed on the metal racks inside the walk-in cooler. These conditions can promote bacterial growth and contaminate food. • (2) Fluorescent lights in the dry storage room did not have shatterproof covers. Corrective Actions: • (1) Deep clean and sanitize the racks inside the walk-in cooler. Schedule routine cleaning procedures to prevent build up of debris. • (2) Install shatterproof covers/sleeves on/under the noted lights.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • (1) REPEAT INFRACTION: Insufficient lighting in the food prep area. • (2) The fire suppression system is overdue for a cleaning/maintenance by a professional. Last cleaning done in 2022. • (3) As noted in F2.3, the high-temperature mechanical dishwasher could not secrete chemicals. Manual dishwashing and mechanical sanitizing procedures were conducted at the time of inspection. Although this is sufficient, it is labor intensive. Corrective Actions: • (1) Install additional lights in the kitchen to allow for sanitary operations. • (2) Schedule cleaning services of the fire suppression system. Please ensure cleanings are scheduled at the frequency noted on the decal (every 6 months). Grease accumulation can result in a fire and/or poor air quality in the kitchen. • (3) Repair the mechanical dishwasher to ensure wash, rinse, sanitize cycle.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • No Sanitation Plan on-site. A template plan was provided to the head chef at the time of inspection. Please email the EHO a completed copy for review. Sanitation logs to be maintained for the dishwasher and chemical sanitizer solution on the template provided at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine test strips required if you will be using a bleach/water sanitizer solution for food contact surfaces
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • food grade sanitizer to be used in food preparation area.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was not reaching 82 c in the rinse cycle. Staff to use the sinks for immersion of dishware/utensils in 100 ppm bleach solution after washing in the dishwasher.
- F2.3A Mechanical dishwasher/glasswasher 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?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Ensure that lights that are burned out are replaced. Kitchen lighting was quite dark. 2. Walk in freezer seal is in need of replacement. Door is frozen so it can't be closed properly 3. Temperature gauge on the dishwasher is not working. This makes it difficult for staff to monitor if it is reaching required temperatures. Since it has not been serviced since the premise opened, a service should be a arranged.
- Are there handwashing stations available and properly supplied?
- Observation(s): The hand sink in the washroom needs liquid soap and paper towels. Posted hand wash sign on the hand sink located by side entrance to kitchen.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Manager thinks there may be a food plan in the office. If it is located it should be in the kitchen. If it cannot be located then one must be done. Daily temperatures and records must be maintained. Template was provided.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 12 - Is the contact information the same?
- Observation(s): Operator has changed, file to be updated. Please send name and any other information regarding the new contact.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Remove rug from the floor in the dishwasher area and provide a non slip washable mat as necessary 2. To prevent access to rodents, seal open walls (ie. where plumbing was accessed) and use steel wool for any other openings. Ensure other access points in the building are sealed 3.
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Designated handsink located near the side entrance was not functioning. This sink should have hot and cold running water as well as liquid soap and single use towels Front hand sink near the food service line (outside main kitchen) also needs soap and paper towels.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 12 - Is the contact information the same?