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Winfield Recreation Centre Snack Bar

9830 Bottom Wood Lake Rd Lake Country BC V4V 1S7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Winfield Recreation Centre Snack Bar has been inspected 6 times by Interior Health Authority since September 10, 2013. The most recent inspection, on December 10, 2025, 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, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on March 28, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 28, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 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 3 times across 2 separate inspections, most recently on March 28, 2023. 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 March 28, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Not assessed during inspection. Are there appropriate sanitizer test strips for surface and dishwashing sanitizers? Are there probe thermometers available onsite for food temperature monitoring while processing?
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Not assessed during inspection. Ensure all 4 steps of dishwashing are being followed: WASH > RINSE > SANITIZE > AIR DRY. Two sinks available for dishwashing - wash and rinse in the first sink, sanitize in the second, ensure all utensils are air dried on a non-absorbent surface. If necessary, only use single-use drying materials for drying. Sanitizer available. Ensure sanitizer bottles are tested or changed daily (or when the facility is in use) to ensure proper sanitizer concentration.
      • F2.3B Manual dishwashing procedure 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Not assessed during inspection. Facility not in use during time of inspection. Facility clean and organized. Ensure all food preparation surfaces, equipment, and utensils are cleaned and sanitized appropriately. Send EHO cleaning schedule. Ensure that all cloths that are used for surface wiping are stored in sanitizer solution during use. Test or change sanitizer solution at least every 2 hours or when visibly dirty, to ensure proper sanitizer concentration.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure the food safety plan is current and has been reviewed. Ensure a copy of your written food safety plan is onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure the sanitation plan is current and has been reviewed. Ensure a copy of your written sanitation procedures is onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please inform EHO of staff FOODSAFE level 1 or equivalent training status. Reminder: All FOODSAFE level 1 or equivalent training expires 5 years from the date of issue. At least one person must be onsite at all times of food preparation that has their valid FOODSAFE level 1 or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1.) Light covers were missing for the lights in the side storage area. 2.) Garbage bag was being used as cabinet cover around the handwashing station.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logsheet for the coolers and freezers was not kept up-to-date.
  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The prep cooler located near the deep fryer was 13C and needs to be lowered to 4C immediately. All other coolers are below 4C
  6. Monitoring

    0 infractions

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