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White Lake Organics Ltd.

3832 Pakka Rd Sorrento BC V0E 2W1 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

White Lake Organics Ltd. has been inspected 7 times by Interior Health Authority since August 27, 2013. The most recent inspection, on March 4, 2025, recorded 2 infractions.

2 of 7 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: Food temperature control.

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 once on June 30, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6 times across 3 separate inspections, most recently on March 4, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 November 20, 2023. 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 once on September 19, 2018. 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.

7 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - food safety certificate not available
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Thermometer in the fridge unit was inaccurate. The thermometer in the freezer unit (currently broken) was moved to the fridge unit. Readings on this thermometer reflect my measurements. 2. There are no test strips available on site to assess chlorine sanitizer concentration. The make-up ratio to achieve 200ppm chlorine was reviewed at the time of inspection (1 tsp unscented household bleach to 1 litre of warm water). Please obtain some chlorine test strips to assist with verifying concentrations as needed.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This requirement remains incomplete. Please look to completing this requirement and submitting the document for me to review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • 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?
      • Observation(s): This requirement remains incomplete. Please look to completing this requirement and submitting the document for me to review.
  5. Monitoring

    2 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator has not fully completed the food safety plan. Please complete the plan by the follow-up date.
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator has not fully completed the sanitation plan. Please complete the plan by the follow-up date.
      • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
  6. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of inspection, it was noted that one of the thermometers is providing an inaccurate temperature reading of the cooler. It was shown to have a freezing temperature. Please ensure all thermometers are accurate and in good working order.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  7. Monitoring

    0 infractions

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