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Adamants Lodge

Adamant Mountains Revelstoke BC · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.8 / 5 (21)

Opening hours

  • Friday8:30 AM–5 PM
  • Monday8:30 AM–5 PM
  • SaturdayClosed
  • SundayClosed
  • Thursday8:30 AM–5 PM
  • Tuesday8:30 AM–5 PM
  • Wednesday8:30 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Adamants Lodge has been inspected 5 times by Interior Health Authority since April 8, 2016. The most recent inspection, on November 21, 2025, found no infractions.

1 of 5 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 8, 2016. For example: 4 - Are proper refrigeration, freezing and thawing 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 April 8, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 2, 2021. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 November 7, 2024. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer tests strips were available. Sanitizer test strips must be available for all sanitizers used to ensure they are being maintained at the correct concentration. Obtain the correct sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The thermometer in the True brand sliding door cooler near the ice machine was inaccurate. Thermometers accurate to 1°C must be in place for all coolers to ensure they are holding food at 4°C or below. Replace this thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Operator was unable to locate operating permit. Ensure the operating permit and valid decal are posted in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in cooler is missing an in-unit thermometer. Please ensure an accurate thermometer is provided in the walk-in cooler. NSF-certified thermometer is recommended. Note: - Noted that warmer temperatures are recorded on the log sheet for sliding door cooler and it appears that no corrective actions are noted/taken. Discussed that if temperatures are measured to be warm i.e. more than 4C or 40F, corrective actions must be taken and should be recorded. Also discussed that since this cooler is frequently opened and closed, it is suggested to set the cooler temperature slightly cooler than at 4C or 40F. A column for corrective actions should be added to the temperature log sheet. Template log sheet to be provided via email. - Also observed some eggs stored at room temperature to be used for baking. Please note that any potentially hazardous foods must not be stored in the danger zone for more than 2 hours.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer solution provided only ~100ppm of Quats (Quaternary Ammonium). This concentration was also measured at the dispenser. Manufacturer's instruction indicates that 150ppm should be provided for food contact surfaces sanitizing. Please adjust the dispenser to ensure 150ppm of Quats is provided. The concentration should be verified with a chemical test strip.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is in place. Discussed with manager that food safety plan requires updates to include all potentially hazardous foods as well as process categories. Please customize the plan as needed to reflect practices/procedures on site. This should include e.g. sous vide cooking (if this method of cooking continues). Guideline for restaurant sous vide cooking safety in BC is being supplied by email.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Wayne Palmer

    My wife and I spent a week here many years ago during summer. The lodge was used as a base for helihiking where each day you would be taken to two different areas for a hike amongst the incredibly picturesque valleys and peaks. Our guides were very knowledgeable and shared their special interests, be it geology, fauna or flora. The lodge itself is very comfortable and the meals outstanding. The week was one of the most enjoyable holidays that we have had and we were very thankful that we had a chance to do it. We were even able to meet up with the renowned Hans Gmoser during our stay.

  • Cesar Garzon

    Beautiful views all around. Not a 5 star because the soap they provide is made for hands only, not a shower gel and can cause breakouts for people with oily or sensitive skin. The food was amazing and the amenities are very nice.

  • Scott Ballingall

    A beautiful remote mountain lodge located at the confluence of three different valleys 39 km in on the Goldstream FSR. The lodge operates in the winter offering heli skiing in the Adamant's range in the comfort of a modern,yet rustic setting with 5 star meals,fully equipped bar,hot tub,games room,all the convenience of home in a remote mountain lodge surrounded by world class skiing and views. exercise room,licensed spa and massage therapists,perfect to keep you limber and feeling ready for the world class Heli skiing that is the centerpiece of the experience. Expert guides with years and years of experience,a full house keeping staff,cooks,maintenance people,friendly and passionate about providing the best experience possible In the summer the lodge maintains a small crew of dedicated personnel that see to making sure it will operate smoothly in the winter months. The views in the summer and fall are incredible and the region is home to some truly unrivaled hiking and climbing but unfortunately a summer program does not as of now,exist at the Lodge. The ski experience is perhaps a little pricey for some tastes but the commitment to providing the absolute best experience possible by the CMH staff and the luxurious lodge and facilities,as well as the unmatched ski experience make up for it.

  • Nils W

    if you get a chance to go - GO!!!

  • Dirk Racine

    Deep and endless powder.

  • Robert Goeres

    My favorite

  • Cliff Hohl
  • Matt Norman
  • Wayne Palmer

    My wife and I spent a week here many years ago during summer. The lodge was used as a base for helihiking where each day you would be taken to two different areas for a hike amongst the incredibly picturesque valleys and peaks. Our guides …

  • Cesar Garzon

    Beautiful views all around. Not a 5 star because the soap they provide is made for hands only, not a shower gel and can cause breakouts for people with oily or sensitive skin. The food was amazing and the amenities are very nice.

  • Scott Ballingall

    A beautiful remote mountain lodge located at the confluence of three different valleys 39 km in on the Goldstream FSR. The lodge operates in the winter offering heli skiing in the Adamant's range in …

  • Nils W

    if you get a chance to go - GO!!!

  • Dirk Racine

    Deep and endless powder.

  • Robert Goeres

    My favorite

  • Cliff Hohl
  • Matt Norman
  • Kenneth Turner
  • Justin Bienert
  • Junior S.
  • Michael Sedenkov
  • Douglas Ashley
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