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Cariboo Lodge Pub

1414 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cariboo Lodge Pub has been inspected 6 times by Interior Health Authority since February 5, 2019. The most recent inspection, on August 19, 2026, found no infractions.

2 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, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on April 8, 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 once on November 1, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 1, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on April 8, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 April 8, 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

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer testing strips were available in the pub area, operator stated kitchen has them. As the kitchen requires them for their operations, the pub requires its own chlorine sanitizer testing strips Corrective Actions: • Ensure that sanitizer testing strips are available for the staff in the pub area to use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature chemical glassware washer the chlorine sanitizer measured at 50-100 ppm range chlorine. The unit was observed to be working with wash, rinse, and sanitizer cycle. Corrected During Inspection (CDI): Operator was instructed to reformulate the sanitizer solution in bucket as it was measured at 100 ppm chlorine. This was reformulated and remeasured at 200 ppm this is satisfactory. Proper sanitizing action concentration is critical for sanitizing of food contact surfaces to prevent harmful pathogen growth and cross contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Corrective Actions • No sanitation plan for facility onsite. A template will be provided to be completed. Please email copy for review and approval.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer testing strips were available in the pub area, operator stated kitchen has them. As the kitchen requires them for their operations, the pub requires its own chlorine sanitizer testing strips Corrective Actions: • Ensure that sanitizer testing strips are available for the staff in the pub area to use. • Temporarily continue to use the ones from the kitchen to test dishwasher and food contact surface sanitizer solutions until pub only ones are ordered in.
      • 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): Observed bare wood surfaces on shelving. This surface does not meet the requirements of smooth, durable, easy to clean, non-toxic, and water proof. Corrective Actions: • Ensure that the bare wood services are sealed or painted so that the surface is smooth, durable, easy to clean, non-toxic, and water proof.
      • 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): • Designated hand washing station needs to be stocked with paper towel dispenser nearby for use be staff to practice proper hand hygiene practices. This is the hand washing sink that must be used during operations. Corrective Actions: • Ensure that the hand washing station be stocked with a paper towel dispenser. Use napkins until the dispenser is installed. Additionally also have a soap dispenser available at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Corrective Actions • No sanitation plan for facility onsite. A template will be provided to be completed. Please email copy for review and approval.
      • 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.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glassware dishwasher ( Chlorine sanitizer used), measured at 0ppm, Operator than replaced previous chlorine solution with new solution, re-tested with chlorine test strips and still measured 0ppm. Temporary solution: • Operator must use the Cariboo Lodge Restaurant's (located in the same building) dishwasher, this was tested and measure 100ppm chlorine. • Also can use single serve drinking cups and single serve utensils until repairs are made to glassware washer. Corrective Actions: • Repair or replace the glassware washer so that it is in working condition and chlorine sanitizing solution measures 50-100ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Three chemicals are utilized for glass washing: rinse agent and the sanitizer was available at the time of the inspection, however, the soap container was empty. - Fresh sanitizer solution needs to be in place for sanitizing tables and counters
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please forward opening and closing (cleaning) duties for the records.

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