Bobbie Burns Lodge Restaurant
Vowell Creek Forest Service Rd Golden BC V0A 1H0 · Restaurant - Food Service
Inspection summary
Bobbie Burns Lodge Restaurant has been inspected 6 times by Interior Health Authority since August 9, 2013. The most recent inspection, on August 27, 2026, found no infractions.
3 of 6 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
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.
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 February 24, 2016. For example:
8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on February 24, 2016. For example:
4 - Are proper refrigeration, freezing and thawing procedures followed?
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 once on February 24, 2016. For example:
9 - Are foods handled in a sanitary manner and protected from contamination?
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 February 24, 2016. For example:
6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
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 once on August 12, 2025. 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.
6 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired test strips for the Sink and Surface Sanitizer were in use in the kitchen. Employee noted they would locate other test strips as an order was recently done and confirm that they are not expired and put them in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Walk-in cooler measured at 7-8C at the time of inspection - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Ensure that refrigeration units can maintain a temperature at or below 4C. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. There was no working, accurate internal thermometer for the walk-in cooler at the time of inspection - CDI Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Current surface water system uses filtration (1 micron abs) and UV (NSF 55B) for treatment. Bacteriological water sampling is acceptable. Have discussed implementing a chlorination system. See associated water system report.
- 6.2 - Water supplied to the facility must be potable.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was no approved sanitizer at an acceptable concentration available for workers to use at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Note: If you wish to use wiping cloths, ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Verify concentrations of sanitizer with test strips. Refresh solutions as needed. 2. There was food debris build-up in the hard-to-reach areas of the meat slicer - CDI Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. 3. Cutting boards need to be replaced as they had noticeable grooves at the time of inspection - CDI Replace any cutting boards that show signs of wear and tare. Any board with noticeable grooves must be replaced as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. Dishwasher final sanitizing rinse temperature reached at least 72C at the time of inspection.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Rodenticides were being used in the kitchen by the dishwashing and handsink areas - CDI Do not use or store ANY rodenticides and/or pesticides in the premises. If you find any droppings: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affects areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): A sanitizer solution was prepared and wiping cloths are being stored in this container.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?