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Viva Mexicana

117-9685 Hwy 97 Lake Country BC V4V 1P5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Viva Mexicana has been inspected 6 times by Interior Health Authority since November 22, 2021. The most recent inspection, on August 25, 2026, found no infractions.

3 of 6 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 18, 2024. 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 once on October 4, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 22, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 18, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on October 4, 2023. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Three compartment sink being used for ware washing. Ensure the following dishwashing procedures are followed: WASH > RINSE > SANITIZE > AIR DRY Observation: QUATs sanitizer tested at 100 - 150 ppm at the time of inspection. Corrective Action: Contact the company dispensing the chemicals to raise the QUATs concentration to 200 - 400 ppm. Please also obtain test strips to test the chemical concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff at time of inspection had valid food safe level 1 certifications at the time of inspection. Operator is to ensure at least one staff member on duty holds a valid food safe certification.
      • 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available at time of inspection. Corrective action: Obtain QUATs sanitizer test strips (i.e. QT-40) and ensure that sanitizer concentration does not exceed 200ppm.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Back hand wash station had a missing cap for the cold water, rendering it unusable. The facility must have both hot and cold running water to ensure employee hand hygiene is adequate. Corrective action: Fix the faucet handles to ensure that the back hand wash station is able to supply both hot and cold running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure internal thermometers in all cooling equipment available (prep-line cooler and sliding door cooler). Start daily records of temperature controls throughout facility, including all coolers, freezers, hot holding equipment, and dishwasher (when available). Temperature check 2-3 times daily (recommend at opening and after lunch/dinner rushes) to ensure proper temperature controls met and held. Record the internal temperatures using internal thermometers and probes. Ensure proper sanitizer test strips available and used to check all sanitizer solutions. Ex. 200 ppm QUATs solution.
      • 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): Current dishwashing steps: sanitize, wash, rinse, air dry. Corrective Action: Ensure the following dishwashing procedures: WASH > RINSE > SANITIZE > AIR DRY Wash to remove all food debris. Rinse off soap and suds. Sanitize in appropriate solution for at least 2 minutes. Air dry in a clean place. [See attached documentation]
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Insufficient wiping cloth storage. Corrective Action: Store and submerge wiping cloths in buckets filled with sanitizer solution for at least 30 seconds between tasks. Sanitizer solution includes QUATs solution at a concentration of 200 ppm (or equivalent). Test or change sanitizer solution every 2 hours or when visibly dirty to ensure concentration of solution.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.

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