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Bugaboo Lodge Restaurant

Bugaboo Creek Forest Service Rd Brisco BC V0A 1B0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bugaboo Lodge Restaurant has been inspected 7 times by Interior Health Authority since September 27, 2013. The most recent inspection, on July 30, 2026, found no infractions.

4 of 7 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, Protecting food from contamination 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.

  • 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 August 20, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on July 25, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from 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 3, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 25, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on February 3, 2016. For example: 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not achieving satisfactory temperature for sanitizing. Prior to inspection, employees have implemented manual dish sanitizing and ordered parts for repair. Staff will provide verification to EHO that the dishwasher has been repaired once new parts are installed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ceiling light bulbs in the dry storage were exposed due to a missing protective light covers. Protective light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Gap observed between the door and floor in the receiving area. Please ensure the gap is adequately sealed to prevent the entry of pests.
      • F3.4L - The premises must be protected against entry of pests.
  5. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Refrigeration units were missing internal thermometers at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Reminder: Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 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): 1. There was no sanitizer at an acceptable concentration available for workers to use at the time of inspection. Ensure that workers have easy and immediate access to sanitizer at all times. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Purchase the appropriate test strips to verify the concentration of solutions. Refresh solutions as needed. 2. There was a build-up of food debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. 3. There was a small buildup of debris in the beverage gun holder in the bar area. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. Final sanitizing rinse temperature of the dishwasher was >72C at the plate at the time of inspection.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Rodenticides/pesticides were being used in the basement/drystorage area. Do not use or store ANY rodenticides and/or pesticides in the food premises.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cutting boards were showing signs of wear and tear. There were noticeable worn groves in some of the boards, which cannot be properly cleaned and sanitized. Replace any worn cutting boards that cannot be cleaned and sanitized properly. 2. There was a noticeable gap between the door and the floor in the garbage area. Seal the gap (ie: install a door sweep) to prevent the entry of pests into the facility.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • 14.12 - The premises must be protected against entry of pests.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The temperature of the final sanitizing rinse of the dishwasher was not being recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least TWICE DAILY. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record the temperature.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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