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BC Housing Burns Lake

149 Highway 16, Burns Lake, V0J 1E0 · Restaurant

Official record from Northern Health →

Inspection summary

BC Housing Burns Lake has been inspected 3 times by Northern Health Authority since October 2, 2024. The most recent inspection, on June 20, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 June 20, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 October 2, 2024. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 October 2, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 10, 2025. For example: 105 - Repeat Remote Inspection

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The automatic shut-off feature for the dishwasher was not-working at the time of inspection. The average recorded temperature was 67.3°C. The dishwasher was not in use.*High temperature automatic dishwasher must provide a sanitizing rinse at 71°C or more to sanitize dishes.
      • Corrective Action: Staff to ensure dishwasher is working properly and able to reach atleast 71°C to ensure proper sanitization of the dishes.
  2. Follow-Up Inspection

    1 infraction

    • 105 - Repeat Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 10-02-2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  3. Initial Inspection

    3 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted on 02-10-2024. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration units were lacking working thermometers. (Public Health Significance) - All refrigeration units should be equipped with working calibrated thermometers in order to monitor appropriate food storage temperatures which potentially aids for the food items from entering the temperature danger zone. Food items when stored in the temperature danger zone for more than 2 hours can cause growth of illness causing pathogens that can result in food-borne illness.
      • Corrective Action: Ensure that all refrigetation units are equipped with working thermometers.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station was not set-up adequately with single-use paper towels and liquid soap. (Public Health Significance) - Handwashing station stations should always be adequately supplied wand maintained with hot and cold running water, liquid soap a and drying equipment/paper towels as handwashing is an effective means to prevent contamination of food that may cause food-borne illness.
      • Corrective Action: Ensure that handwashing station is adequately set-up with liquid soap and single use paper towels.
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