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Wooden Nickel Café

7-10051 Hwy 97 N Lake Country BC V4V 1P6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wooden Nickel Café has been inspected 4 times by Interior Health Authority since August 14, 2024. The most recent inspection, on January 8, 2026, found no infractions.

2 of 4 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: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 May 22, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 22, 2025. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: - Over the counter sandwich cooler in front of the grill was left open, food within the cooler was observed at temperatures of 5C. Corrective Action: - Discussed with operator that the cooler lid is shut when not in use/between orders or that the containers are filled only halfway up and refilled more frequently.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips available on site. Observation: -No QUATs test strips available for surface sanitizer. - Ensure all fridges are stocked with NSF certified thermometers for accurate temperature monitoring. Corrective Action: Obtain appropriate test strips for surface sanitizer.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: - Hand sink at front of house did not have single use paper towels available for hand drying. Corrective Action: - Ensure all sinks are stocked with single use paper towel, liquid hand soap, and handwashing station has access to cold and hot running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available to test low temp dishwasher. Corrective Action: obtain appropriate test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

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