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Boathouse Restaurant

3400 Dunn Lake Rd Clearwater BC V0E 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boathouse Restaurant has been inspected 4 times by Interior Health Authority since May 23, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on September 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 1, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5 times across 2 separate inspections, most recently on June 2, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 1, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3Athe mech dishwasher failed again after June 12th; Operator and staff have resorted to manually washing, rinsing and sanitizing the dishes ( two compartment sink available by dish wash area).
      • 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): F2.5A malfunctioning HT dishwasher needs repair F2.5B gasket seal for WI cooler door needs to be replaced
      • 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.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temp control units (eg, coolers and freezers must be supplied with thermometers) IR gun therm is nice to have as a supplement ( to measure surface temperatures of foods)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Moyer Diebel HT machine was checked 5x but observed dish level temp produced by machine ( MAX) was only 66°C Operator must train staff on the Corrective Action(s) for failing to meet the Critical Limit for hot water sanitizing in the kitchen ( ie., all utensils /food contact surfaces washed in the HT machine must be manually sanitized by complete immersion in a chemical sanitizer with adequate concentration of Quat ammonia or sodium hypochlorite). Sanitizing step must be followed by Air drying.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Beverage Air freezer @10°F ( daily temp log states it keeps temp at14°F)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fan guard in the walk in cooler needs to be wiped clean to remove buildup of mould/mildew Exhaust fan/hood in cooking area is overdue for prof. servicing ( decal states next service due on May 20, 2026. Knife rack ( outside panel ) has splashed on food ( due to its proximity to garbage bin) + blade of one of the knives inside knife rack was un- clean Gasket seal for walk in cooler has a tear which needs to be replaced to ensure cold air does not escape from ref unit.
      • 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.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Two freezers were added in the back room- no plan approval was sought for this alteration in the floor plan
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  3. Monitoring

    4 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Beverage Air freezer was observing maintaining the air and foods at -14°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Air supply diffuser ( vent grille) attached to the plenum overhead the kitchen prep area has surfaces that are coated with dust. These surfaces must be cleaned regularly to prevent dust contamination of exposed food below. Stacked dishes and bowls must be relocated away from this area to keep them in clean and sanitized condition.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Incomplete set of food handling procedures-EHO requests to see the FSPs for Hamburger, cooked vegetables ( mushrooms, brussels sprouts) and for a no-cook item ( e.g., salad)
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Incomplete-Part 2 (cleaning and sanitizing requirements chart) must include the grease filters and surrounding surfaces for the exhaust canopy, Robot coupe
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must procure Quat ammonia test strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Holes on the wall ( where the espresso machine will be located ) must be sealed and made smooth to ensure surfaces are impervious to moisture; Light cover for 1 set of light fixtures in the food prep line (kitchen) must be replaced; Exhaust canopy needs to be serviced (TVS sticker states next service was due on April 6, 2024.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New Owner needs a new Permit to Operate ( posted one was for the previous owner/owner contact-ALPINE Holdings Ltd-Wolfgang HINZ) Please submit a completed Food Premises App Form ( 2023 App form states Morgan Chatry is the owner contact)
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No FSP submitted. EHO requests to review the FSPlans or HACCP plans for the ff menu items: NY steak, Mglazed salmon, Lcreole chicken, Cprawnlinguine, mush. risotto, fish'n chips; Caesar salad, Lchilli Calamari, Classic Prosciutto melon EHO showed Chef ( Sean Chaudier) the path to get to "Writing a Food Safety Plan" from the Interior Health website.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): only MSDS was shown to EHO; EHO showed Chef (Sean C) the path to access the "Writing a Sanitation Plan" resource from the Interior Health website.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): In addition to staff, Owner/Operator is also required to hold a valid FOODSAFE Certificate. Please submit a copy of the FS1 Cert. for the Owner contact/Operator for Boathouse Restaurant ( Pawan Sandhu or Morgan Chatry)
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

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