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Woodsdale General Store

3191 Woodsdale Rd Lake Country BC V4V 1X7 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Woodsdale General Store has been inspected 9 times by Interior Health Authority since June 11, 2013. The most recent inspection, on October 15, 2025, found no infractions.

5 of 9 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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

  • 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 September 7, 2023. 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 January 28, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 18, 2016. 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 2 times across 2 separate inspections, most recently on September 7, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 7, 2022. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips on premise to monitor sanitizing solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizing solution found at time of inspection. Sanitizer must be kept at the correct concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Food Service Establishment on water system No water sample submitted since 2020. EHO sampled and submitted for bacteriological testing to ensure system is still efficient in making water potable. EHO left extra sample bottle, requisition for, and sampling instructions. Corrective Action: Wait for bacteriological results from sample. If positive, further assessment of the water system will need to be conducted. The Drinking Water Regulation (B.C. Reg 200/2003) states that water systems which have less than 5000 connections must sample their water at least 4 times per month.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No temperature logs available for cold storage equipment holding. Corrective Action: Ensure all cold and hot holding equipment has internal thermometers. See email for temperature log template. Send EHO temperature log when available.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): All staff to be educated on facility's SANITATION PLAN. See email for link.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all cooler and hot holding temps are monitored and documented daily.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Do not store utensils in the handwash basin.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): One coolers was above 4C. Adjust cooler immediately. All other coolers were below 4C Ensure that all coolers that contain hazardous food items are monitored and documented daily.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New owners of facility need to apply for a food premise permit. Food premise permits are not transferable.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
      • Observation(s): New owners of facility need to apply for a food premise permit. Food premise permits are not transferable.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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