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Winfield Chinese Restaurant

8-11852 Hwy 97 Lake Country BC V4V 1E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Winfield Chinese Restaurant has been inspected 10 times by Interior Health Authority since September 10, 2013. The most recent inspection, on May 15, 2025, recorded 2 infractions.

3 of 10 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 9 times across 6 separate inspections, most recently on May 15, 2025. For example: 7 Are foods protected from contamination?

  • 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 May 15, 2025. For example: 4 Are proper 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 once on January 24, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on October 6, 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 2 times across 2 separate inspections, most recently on October 6, 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.

10 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Uncovered food observed in walk-in cooler. Storing food uncovered may lead to physical/biological contamination of food. Corrective Action: Ensure that all food in the walk-in cooler is wrapped in plastic wrap or container lid to ensure no contamination of food while stored.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observation: - Frozen raw chicken observed being defrosted at room temperature. Corrective Action: - As chicken was still frozen, it was placed into the walk in cooler to continue defrosting. Discussed proper defrosting procedures with operator. Chicken may be defrosted either in the walk in cooler overnight, under cold running water, or cooked from frozen. Storing raw chicken at room temperature is not a food safe method of defrosting food.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncovered food in walk-in cooler. Uncovered bins stored on top of other uncovered food bins, where the bottom of the top container was touching the the bottom container's food. Corrective Action: Ensure that all food in the walk-in cooler is wrapped in plastic wrap or container lid to ensure no contamination of food while stored.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Surface wiping cloths not properly stored. Corrective Action: Ensure sanitary storage of surface wiping cloths while in operation. Fill buckets with sanitizer solution (ex. 200 ppm QUATS or 200 ppm Chlorine Bleach). Submerge cloths in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution buckets every 2 hours or when visibly dirty to ensure proper concentrations.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw and cooked meat placed above vegetables. Corrective Action: Place raw meat below any cooked meat, vegetable or starch in case any juices were to leak it would not contaminate the product below.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on site for the monitoring of chlorine concentration. Corrective action: Obtain chlorine test strips
      • 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 to send FOODSAFE or equivalent training certificate to EHO. FOODSAFE is required for operators of food service establishments. Failure to obtain certificate may result in a ticket being issued. Corrective action: The operator and employee to obtain your FOODSAAFE certificate by the follow-up date.
      • 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.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw and cooked meat placed above vegetables. Corrective Action: Place raw meat below any cooked meat, vegetable or starch in case any juices were to leak it would not contaminate the product below.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops stored in bulk bins. Corrective Action: Store all scoops outside of containers. All scoops and sifters should be on the regular cleaning schedule (daily, or every other day if not in use). Metal can being used to scoop rice. Corrective Action: Use scoop which has a handle (one point of hand contact). Use scoop which is easy to clean, appropriate for kitchen use, and does not have the potential to rust. Close rice bag/container after use. Product in walk-in cooler covered with cloths. Cloths are absorbent and can easily spread microorganisms if used multiple times for different tasks. Corrective Action: Cover product with plastic wrap or container lids. Do not use cloths for covering product.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates expire every 5 years from the date of issue. Operator to send FOODSAFE or equivalent training certificate to EHO to verify expiry date. FOODSAFE course recertification required if current certification is expired. See attached links.
      • 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.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sliding door cooler on prep-line measured above 4°C. Corrective Action: Adjust cooler to ensure all food products stored within are at 4°C or below. Read internal thermometer to ensure accurate reading. Monitor and record daily temperature checks of all cooling and hot holding equipment, including the dishwasher to ensure operating properly.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncovered food in sliding door prep-line cooler and walk in cooler. Uncovered bins stored on top of other uncovered food bins, where the bottom of the top container was touching the the bottom container's food. Corrective Action: Cover all food in cooler/walk in with plastic wrap or container lid to ensure no contamination of food while stored.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Surface wiping cloth storage. Corrective Action: Ensure sanitary storage of surface wiping cloths while in operation. Fill buckets with sanitizer solution (ex. 200 ppm QUATS or 200 ppm Chlorine Bleach). Submerge cloths in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution buckets every 2 hours or when visibly dirty to ensure proper concentrations.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Do not cool deep fried items such as fish in cardboard boxes at room temp. All items must be stored in washable containers and if an absorbent material is used paper towels are acceptable. Items must be moved into coolers a max 2 hrs after items have been cooked.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer pail in the kitchen had zero sanitizer present. Ensure sanitizer is present and measures 100ppm bleach or 200ppm quats solution. NOTE : high temp dishwasher was above 71C at the dish level.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Do not store raw meats above ready to eat foods. Do not store large amounts of rice at room temp. NOTE : overall food handling procedures are satisfactory
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Do not store deep fried fish in cardboard boxes after deep frying . Must be stored in washable containers at all times.

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