Eagle Lake - Water Improvement Program
Since 2009, drinking water from Eagle Lake has been treated with state-of-the-art membrane filtration technology which provides protection against waterborne diseases and the possible impacts of turbidity, while reducing the amount of chlorine used. The treatment process includes pH adjustment to the naturally acidic source waters.
The Eagle Lake Development Plan recognized that water is a valuable commodity. The Eagle Lake water source was developed to help the municipality manage increasing costs of treated water, reduce reliance on GVRD water, and increase the amount of water supplied by Eagle Lake.
Funding of this $15.5 million water treatment plant was approved by Council in 2006, and the capital cost was offset by a $3 million contribution from senior governments.
Water Quality 
Chlorine Treatment
Our drinking water is currently treated with chlorine. This system disinfects the water of bacteria but cannot remove giardia, cryptosporidium, viruses, or turbidity.
Turbidity is a measure of water clarity and is influenced by the suspension in water of fine particles such as sediment and organic matter. Turbidity in the water supply can result in tap water that appears cloudy or discoloured. Sediment is most often transported into drinking water reservoirs by run-off caused by rainfall, and is most common during the fall and winter months.
Microorganisms can "hide" amongst the particles found in turbid water, and during turbidity events, additional chlorine must be added to ensure adequate disinfection.
Membrane Filtration
Membrane filtration technology removes fine particles and micro organisms by filtering the water. It removes 99.99% of viruses, 99.9% of giardia cysts, and 99% of cryptosporidium oocysts. The turbidity of treated water is less than 0.1 NTU, compared to the current “optimum” level of 1.0 NTU.
Filtered water also has a significantly reduced amount of disinfection byproducts – caused by the breakdown of chlorine reacting with organics in the water – such as trihalomethanes and haloacetic acids, because far less chlorine will be used. The water is clear and the taste improved.
Additional Documents