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Cathedral Lakes Lodge

Ashnola Road Cathedral Lake Park BC · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cathedral Lakes Lodge has been inspected 5 times by Interior Health Authority since June 26, 2013. The most recent inspection, on June 11, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 June 11, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 28, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 June 11, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 25, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 4 times across 3 separate inspections, most recently on June 11, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

5 inspections

  1. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility currently on Boil Water Notice (BWN). Work with small water system team to get off BWN. Treatment includes multistage filters, a UV system, and chlorine treatment. No recent bacteriological sampling results available. Unclear on if regular chlorine monitoring occurs. Operator noted there is high sediment from spring run-off at this time. Filters are being changed out around once a month due to high sediment. Filters were leaking during inspection at gaskets. BWN written above main kitchen sink. Specific BWN signage that includes more info/steps will be provided. Ensure this signage is available at ALL sinks. Document for food premises operating on BWN will be provided. Operator is planning to install an ice machine on the premises. NOTE: Ice from these machines cannot be consumed while on BWN. Find alternatives such as using commercial bagged ice. Operator noted that one septic field has been impacted by root intrusion and that wastewater is now being redirected to another septic field. Operator noted that a P.Eng is involved with the repair of the septic system. Operator to send correspondence to area EHO confirming that the current septic system can be used without causing a health hazard (e.g. sewage reaching the surface). Further follow-up to occur.
      • F1.4B Water supplied to the facility must be potable.
      • F1.4F Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Need chlorine test strips to measure the concentration of the sanitizer in use. Thermometers are available in cooling units.
      • 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): Mechanical dishwasher does not automatically draw liquid detergent or liquid sanitizer. Staff manually add detergent to the dishwasher then staff manually sanitize (100-200 ppm chlorine solution) dishware in a sink compartment after it is run through the dishwasher. At this time wash, rinse, and sanitize steps can still be achieved with the current setup however this is not ideal especially as the facility gets busier in season. Operator noted they would repair the dishwasher so that it can automatically dispense liquid detergent rather than manually adding it. Ensure the mechanical dishwasher is repaired so that it can provide BOTH adequate washing and sanitizing action. Please have this completed by next month. Chlorine sanitizer in spray bottle measured much greater than 200 ppm. Spraying food contact surfaces with greater than 200 ppm requires a potable water rinse step. Solution changed to 200 ppm. Ensure the bottle label notes the sanitizer concentration.
      • 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): Small amount of food debris on meat slicer. Please thoroughly clean slicer prior to putting it away for storage. Operator knows how to clean slicer safely. Temperature gauge for dishwasher is missing. Please get this repaired. One ice cube tray was stored in the same chest freezer as raw meat. There is no cook step for ice cubes and the outside of raw meat packaging may carry pathogens. Do not store these in the same freezer. In general the facility is on BWN so unless ice cubes are from commercially bottled water sources they cannot be used at this time.
      • 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.
  2. Monitoring

    7 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - water treatment system operational; please sample the water for testing to ensure your treatment system is working properly and providing reasonably safe water.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure sanitizer is being used on food contact and common touch surfaces in dining area
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please seal/paint bare wood of downstairs prep table - please seal/box-out ceiling services in downstairs prep area - please install a means to ensure tank for downstairs hand sink does not become a source of contamination (e.g., install float activation switch for pump)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - dishwasher not installed at time of inspection- operator intends to install for this season
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please install protective paper towel dispensers at all hand sinks
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - food safety training of main food handlers to be confirmed
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  3. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - walk-in cooler reading 8C - must be able to reliably hold foods at 4C - please ensure all your coolers are powered at all times for the season
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - drinking water treatment system is not working and has not been in use this season; currently hauling commercially sourced 19L jugs of potable water. Food facility requires a connection to a source of potable water; please have treatment system operating properly for start-up next season.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - dishwasher not working; please have it operational for start-up next season; as it appears a high-temp unit does not work with your facility, you may wish to look into a low-temp chemical dishwasher - need sink in bakery area downstairs - downstairs floor needs re-painting, including walk-in floor - please ensure dry goods are stored in their original packaging inside the bins or switch to food-grade containers for these ingredients/foods
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - need dispensed soap and paper towel at all hand sinks
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - please confirm FoodSafe certification of main food handlers
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  4. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): No sanitizer being used for manual dishwashing. Vinegar is not an appropriate sanitizer. Bleach to be used in the ratio of 1 TBSP per gallon of water for sanitizing dishes.
  5. Monitoring

    0 infractions

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