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Christina Lake Golf Club Restaurant

230 2nd Ave Christina Lake BC V0H 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Christina Lake Golf Club Restaurant has been inspected 13 times by Interior Health Authority since April 17, 2013. The most recent inspection, on July 15, 2026, recorded 3 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on June 3, 2025. 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 4 times across 4 separate inspections, most recently on July 15, 2026. For example: 7 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 3 times across 3 separate inspections, most recently on July 15, 2026. For example: 7 Are foods 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 2 times across 2 separate inspections, most recently on May 31, 2023. 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 2 times on June 21, 2016. For example: 17 - Are written food handling procedures (Food Safety 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.

13 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed potatoes and onions sitting directly on the floor (potatoes were in cardboard box). Foods must be stored at least 6 inches off the ground to prevent contamination from moisture, pests, etc. Floor is a dirty surface.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed quat sanitizer test strips still in the foil, indicating they were not being used. Test strips must be used to ensure sanitizer is at the correct strength. No test strip was available to check if bar dishwasher was properly dispensing sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Handwashing station(s) in bar area were not equipped with paper towel for hand drying at time of inspection. F2.7E: Observed handwashing sink in kitchen area filled with equipment / dishwashing supplies. This stops staff from washing their hands when they need to, increasing the chance of cross‑contamination. This is a repeat infraction.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): An appropriate QUATS sanitizer measuring between 200-400 ppm was available at the coffee bar and front-house area. A Food Contact Surface Sanitizer was not available in the kitchen area at time of inspection. Use of an appropriate surface sanitizer will kill germs that can make patrons sick. The sanitizer solution should be verified by test strips and re-made every two hours or sooner as needed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The bar and washroom handwashing stations were accessible and adequately supplied. The dedicated handwashing basin in the kitchen was being used to store equipment and was not accessible at outset of inspection. Handwashing stations must be accessible and supplied with hot and cold running water and paper towels at all times. This helps staff wash their hands effectively and stops the spread of germs that can make patrons sick.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Fish fillets were observed to be thawing at room temperature. The kitchen staff stated that they had just been taken out of the freezer. The kitchen staff were asked to place the fish in the refrigerator for proper thawing. Potentially hazardous foods must be properly thawed to prevent the growth of microorganisms and pathogens.
  5. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Chicken breasts were observed to be thawing at room temperature. The kitchen staff stated that they had been thawing for less than an hour. The kitchen staff were asked to place the chicken in the refrigerator for proper thawing. Potentially hazardous foods must be properly thawed to prevent the growth of microorganisms and pathogens.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer is not detected in glass washer in the bar area.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Could not detect any sanitizer in the rinse water of the glass washer. Glass washers must dispense a minimum of 50ppm chlorine or similar approved sanitizer to achieve appropriate sanitization of glassware.
  8. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): (1) High temp dishwasher was not reaching sanitizing temperatures of 71°C - operator will contact the technician and ensure it is operating optimally. Facility should have a dishwasher-safe thermometer to ensure the dishwasher temperature is up to 71°C at the dish before running any dishes through. (2) Glasswasher at the front bar was dispensing 100ppm chlorine, good. Test strips should be used regularly to ensure glasswasher is dispensing chlorine adequately.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): (1) Handwash sink in kitchen was full of items and does not facilitate ease of handwashing. Please keep hand sink clear to encourage staff to wash their hands easily. (2) Front bar area hand sink is lacking paper towel - recommended installing a paper towel mount somewhere near the sink.
  9. Monitoring

    6 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): (1) High temp dishwasher heated up very slowly, took more than 8 rounds of running to reach 70°C - operator will contact the technician and ensure it is operating optimally. Noticed the temperature gauge on the machine is not accurate, facility should have a dishwasher-safe thermometer to ensure the dishwasher temperature is up to 71°C at the dish before running any dishes through. (2) Glasswasher at the front bar was dispensing 100ppm chlorine, good. Test strips should be used regularly to ensure glasswasher is dispensing chlorine adequately.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed open bags of bulk foods (rice, sugar, etc). Please ensure any open bulk food items are in a container with a well-fitted lid to avoid pest attraction.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed bare bulbs over the food prep area in the kitchen. Please ensure there are shatter-proof sleeves over the bulbs in the food prep area to avoid physical contamination in the event that a bulb breaks.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): (1) Front bar handwashing station requires paper towel. (2) Kitchen handwashing station adequate equipped with hot and cold running water, liquid soap, and paper towels - good.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan needs to created for the facility. Template provided.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan needs to be created for the facility. Template provided.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): use a proper utensil for Caesar dressing , cooler drawer meat above salad is contamination risk
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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