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Yellowhead Community Services - Dutch Lake Community Centre

209 Dutch Lake Rd Clearwater BC V0E 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Yellowhead Community Services - Dutch Lake Community Centre has been inspected 8 times by Interior Health Authority since March 3, 2017. The most recent inspection, on February 2, 2026, found no infractions.

6 of 8 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 Cleaning and sanitizing.

The last 4 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.

  • 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 March 3, 2017. For example: 3 - Are proper cooling 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 March 3, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 April 1, 2021. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips for sanitizer required. Please provide by date noted above. Photo showing purchased test strips can be provided.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): 1) Ensure thermometer is brought from previous location for next week's service. Soups are cooled in shallow pans. Ice wand available for cooling. Probe thermometer to be brought from previous location. Staff should ensure that the cooling methods employed bring food items from 60 deg C to 20 deg C w/in 2 hours and from 20 deg C to 4 deg C in less than 4 hours.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Clorox chlorinated cleaner provided, however, test strips indicate less than 100-200ppm active sanitizer. Ensure that bleach made up at 200ppm in spray bottle is provided for next week's service. Dishwasher adequately heat sanitizing (wash > 140 deg F, rinse > 180 deg F - gauges) Internal temperature at 75.8 deg C (dishsurface) Sanitizers provided.

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