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Clearwater Elks Lodge #499

72 Taren Dr Clearwater BC V0E 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Clearwater Elks Lodge #499 has been inspected 9 times by Interior Health Authority since November 15, 2013. The most recent inspection, on April 1, 2026, found no infractions.

3 of 9 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: Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 on February 24, 2016. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 February 20, 2015. For example: 2 - Are there handwashing stations available?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 7 times across 4 separate inspections, most recently on April 5, 2023. For example: 3 Are written food handling procedures (Food Safety 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 5, 2023. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Probe thermometer required to ensure internal temperatures of potentially hazardous foods can be assessed. • Some fridges/freezers did not have thermometers. Accurate thermometers must be supplied for each unit that does not have one. • Dishwasher heat test strips required for dishwasher. Health Officer to email links for purchase.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Updated food safety plan to be posted - Health Officer to email posters and resources for facility. • Cooling logs to be kept for bacon/sausage to ensure cooling methods are cooling foods from 60C - 20C in 2 hours and 20C to 4C in 4 hours (or less). Health Officer to email cooling logs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Updated sanitation plan to be posted - Health Officer to email posters and resources for facility.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) 1 thermometer for the fridge is required (fridge containing the butter packets in the room beside the kitchen).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Health Officer to drop off food safety and sanitation plan information to post 2) Please post and record temperature logs for coolers, freezers and any hot holding longer than 2 hours.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) As above, please post the posters.
  5. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Please complete the sanitation plan (blank one in the food safety binder).
  6. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan must be provided. EHO will mail template - please post or keep in a binder in the kitchen. Temperature logs to be kept for event days.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan must be provided for kitchen. EHO will mail template - please post or keep in a binder in the kitchen.
  7. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): No cooking occurring at the time of inspection. Provide a probe thermometer to monitor soups to ensure that they are heated to at least 74 deg C.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Provide thermometers for the freezers. All coolers and freezers at required temperatures. Logs kept for units.
  8. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Provide paper towels at the bar hand wash sink.
      • 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
  9. Monitoring

    0 infractions

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