Bear's Claw Lodge

1492 Hwy 97 N Cache Creek BC V0K 1H0 · Restaurant - Food Service

7 inspections

1. MonitoringOct 22, 2025

   4 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher (low temp) is not operating properly. Lacks sufficient hot water and no sanitizer feeding into machine. *Use of two compartment sink for manual washing in place of dishwasher should only be considered a temporary measure. Ensure dishwasher is serviced so that it is operating as intended with minimum 50 C (120 F) wash temperature and minimum 50ppm chlorine on final rinse cycle.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - Foods stored on floor of walk in cooler and walk in freezer. - Fry cutter and meat slicer need more thorough cleaning and should be cleaned/sanitized after each use. - More frequent and thorough cleaning is needed for high touch areas (e.g. equipment handles, door handles, etc.) to remove soil buildup. - ice wand was stored on floor of walk in cooler. As the ice wand is a food contact surface, it must be stored in a sanitary location.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan is needed for facility.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan is needed for facility.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
2. MonitoringFeb 22, 2024

   9 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): • Rodent droppings observed below the shelves of the dry storage unit. Open bags of dry goods stored in the same area. There is a risk of food contamination as rodent droppings can carry disease-causing bacteria and viruses. Corrective Action: • Transfer all open bags of dry goods into pest proof containers.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • No chemical sanitizer test strips were found at the time of inspection. Corrective Action: • Ensure that chemical sanitizer test strips (e.g., chlorine or QUAT) are available on-site and accessible to staff.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): • (1) Rodent droppings observed throughout the facility. Areas include, but are not limited to, under the dry storage shelves, along the walls by the cook-line, in exposed wall in which the grease trap is located, on the bottom shelves at the service counter, on the window till by the rear chest freezer, etc. • (2) Excessive food debris and grease build-up observed throughout the facility. Areas include under the cook-line, the interior and exterior of the under-counter coolers in the prep area, under the dry storage shelves, etc. • (3) Openings observed in the walls (where the grease trap is located) that allow the entry of pests into the facility. Corrective Actions: • (1) Clean and sanitize all areas in which rodent droppings were observed. Monitor new activities. • (2) Deep clean all food debris and grease in the above noted areas to eliminate food source for pests. • (3) Seal the access to the grease trap (currently there is a piece of wood resting against the wall). *** Remove all baited rodent traps from inside the facility.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • (1) The low temperature mechanical dishwasher was not in working order at the time of inspection (Note: two compartment sink available on-site). • (2) The sanitizer dispenser (QUAT) was also not in working order. • (3) A sanitizer solution was not prepared and ready to be used at the time of inspection (Note: bleach available on-site). Corrective Action: • (1) Repair or replace the low temperature dishwasher and ensure that a minimum of 50 ppm of chlorine sanitizer is present on the dish surface in the final rinse cycle. In the meantime, ensure adequate manual dishwashing and sanitizing in the 2-compartment sink. Use a minimum of 100 ppm chlorine concentration in the sanitizing step. (Note: The Interior Health 2-compartment sink manual dishwashing poster was provided to the chef at the time of inspection to assist in staff training). • (2) Repair or replace the sanitizer if QUAT is the sanitizer used. Alternatively, ensure adequate supply of bleach. • (3) Ensure a sanitizer solution is prepared and available for staff use (e.g., chlorine @100 ppm concentration or QUAT @200 ppm concentration).
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • (1) REPEAT INFRACTION: Significant scaling and biofilm build-up observed inside the ice machine. • (2) Meat residue observed on the exterior blade of the meat slicer. • (3) Significant potato residue observed on the French fry cutter. • (4) Significant biofilm formed on the inside cap of the soda drink dispenser. ** All above conditions can create an environment for pathogens (disease-causing micro-organisms) to grow and cause illness of consumers. Corrective Actions: • (1) Turn off the ice machine, discard all the ice, deep clean/sanitize the interior of the unit. Ensure routine cleaning of the unit to prevent future build-up. • (2) Obtain the manufacturer guide on the proper dismantling of the meat slicer and ensure thorough cleaning/ sanitizer of all food contact surfaces. • (3) Deep clean the blades and handle of the French fry cutter. Ensure routine cleaning of the unit to prevent future build-up. • (4) Soak the soda drink dispenser cap in a bleach solution daily to prevent biofilm formation. ** Note: Unpleasant odor observed that may be due to the plumbing of the lobby washrooms or grease trap in the kitchen. Please ensure a qualified technician assesses the source of the odor.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • REPEAT INFRACTION: Observed some shelves in the dry storage area near the walk in cooler that were peeling paint exposing the bare wood. Bare wood is not an approved surface for food contact surfaces as it can absorb moisture and lead to conditions that foster pathogen growth. Corrective Actions • Please have these shelves re-painted or sealed (non-toxic and safe for food surfaces)
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • (1) No paper towel available in the dispenser at the handwashing station. The dispenser at the 2-compartment sink was supplied with paper towels; however, not in close proximity. • (2) Utensils observed inside the handwashing sink. Corrective Actions: • (1) Ensure paper towel is available in the dispenser by the handwashing sink. • (2) The handwashing sink must ONLY be dedicated to handwashing (not manual dishwashing).
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • No food safety plan was observed on-site. No temperature logs maintained. Corrective Action: • Revise the old food safety plan and ensure daily logging of the cooler and freezer temperatures on the template provided at the time of inspection. Email the log for March 2024 to the EHO for review.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • No sanitation plan was observed on-site. No sanitizer log maintained. Corrective Action: • Revise the old sanitation plan and ensure that adequate routine cleaning/sanitizing tasks are outlined for staff to follow. Ensure daily logging of the sanitizer concentrations on the template provided at the time of inspection. Email the log for March 2024 to the EHO for review.
3. MonitoringSep 14, 2022

   3 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): • Observed RTE and produce below raw meat items. The raw meat items still in containers with lids or clear covers. Corrected During Inspection (CDI): • RTE (still in covered containers ) were moved to be above the raw meat items. The produce was also was moved to be above the food items. This was now satisfactory. The operator was educated on the importance of having the raw meats placed in lower shelves to reduce the possibility of cross contamination of ready to eat (RTE) food items and produce.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Observed scaling or debris build up on the inside of ice machine. Scale build up can create an environment for pathogens to grow if not controlled. Corrective Actions: • Please clean and sanitize the ice machine.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • Observed some shelves in the dry storage area near the walk in cooler that were peeling paint exposing the bare wood. bare wood is not an approved surface for food contact surfaces as it can absorb moisture and lead to conditions that foster pathogen growth. Corrective Actions • Please have these shelves re-painted or sealed (non-toxic and safe for food surfaces)
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
4. MonitoringMar 4, 2022

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Low temperature mechanical dishwasher (chlorine sanitizer used), was tested and 0 ppm chlorine measured after sanitizing cycle. Priming of dishwasher lines was manually done be staff, chlorine was observed to be injecting/pumping into dishwasher. After another cycle, 0 ppm chlorine was observed again. Possible issue with calibration for amount of chlorine dispensed or damage to chlorine lines suspected by operator. Corrective Actions Required: 1) Operator will repair or replace dishwasher, so that it is in good working condition and sanitizing cycle is working, measured chlorine sanitizer concentration must read 100 ppm. 2) Use the 3 compartment sinks for wash, rinse, and sanitizing as a temporary solution. Can also switch to single use dishware and single use utensils until dishwasher is functioning.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hand wash sink by dish wash area is not supplied with paper towel and soap in a dispenser. Please have paper towels and soap in a dispenser in hand sink areas to promote proper employee hand hygiene.
5. MonitoringApr 15, 2021

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Multiple kitchen floor tiles are cracked and can no longer be effectively cleaned and sanitized. Please replace these as soon as possible.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hand wash sink by dish wash area is not supplied with paper towel in a dispenser. Please have paper towels in dispenser in hand sink areas to promote proper employee hand hygiene.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
6. MonitoringDec 4, 2019

   5 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Shell egg was observed in the deli cooler container containing sliced, raw mushrooms.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): [1] Calibrated thermometers not available in all refrigeration units at the time of inspection. Please make sure that each cooling equipment has a calibrated thermometer available in them and placed at the warmest part of the fridge near the door visible to all staff so that discrepancy/break-down can be noted in a timely manner. [2] A calibration log should be kept to ensure all calibrated thermometers are accurate and reliable.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): [1] Moist wiping cloths were observed on various surfaces. Please ensure that wiping cloths are always stored in a sufficient concentration of sanitizer solution between uses. [2] Cell phones were observed on food preparation surfaces. Cell phones should be stored away from food prep areas at all times to prevent from cross-contamination. Please provide storage space for personal items for staff and ensure all staff understand that proper hand washing must be in place after breaks before returning to the food prep area. [3] Ice scoop must be stored in a sanitary manner at all times. [4] Ladles were observed being stored next to the handwash station in a manner that allows for contamination/splashing. [5] Utensils were observed set out on tables with business-end exposed to contamination. Please find a solution for protecting the business-end of utensils at all times. E.g. completely cover with napkin or provide utensils after customer is seated
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food Safety Plan not available on site to be accessible to all staff members. Please submit a copy of this Plan to the inspector by 24-Dec-2019 for approval and ensure that Plan is available on site at all times.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation Plan not available on site to be accessible to all staff members. Please submit a copy of this Plan to the inspector by 24-Dec-2019 for approval and ensure that Plan is available on site at all times.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
7. MonitoringFeb 27, 2018

   1 infraction

   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): Food was being left out to cool in a deep container-product was at an internal temperature of 50C-55C. Operator immediately identified concern and had placed products into shallow containers and began using an ice bath - thank you. (Corrected During Inspection)
     • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
     • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.