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Connect-Lake Country House 1

11438 Bottom Wood Lake Rd Lake Country BC V4V 1V4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Connect-Lake Country House 1 has been inspected 17 times by Interior Health Authority since July 17, 2014. The most recent inspection, on June 10, 2026, found no infractions.

11 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 4 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.

  • 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 May 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 May 31, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 31, 2018. For example: 7 Are foods protected from contamination?

  • 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 once on January 26, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 4 times across 4 separate inspections, most recently on May 13, 2024. 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.

17 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available for the QUATs sanitizer being used on the premises. Obtain appropriate test strips for the QUATs sanitizer, email EHO a photo of the sanitizer test strips once obtained.
      • 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): QUATs based sanitizer not maintained between 200 - 400 ppm. Sanitizer solution needs to be raised. In addition, no QUATs sanitizer test strips available on site to ensure that adequate sanitizer concentration is maintained.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  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): Air drying dishes on tea towel. Dish towels are absorbent and can harbour bacteria. Corrective Action: Obtain additional wash racks for drying OR obtain metal or plastic drying rack. FOODSAFE sanitizer wipes for surface wiping. Use sanitizer sprays more often. Ensure surfaces are cleaned following the 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. Follow this procedure prior to, and after kitchen use, and when changing tasks such as preparing raw protein to cutting vegetables.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): High temp dishwasher rinse temperature is required to be monitored and documented in daily operations log. Excellent logs are maintained documenting cooler temps throughout the day.
  10. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily monitoring and documenting of the high temp dishwasher rinse temp is required. Very detailed cooler logs are maintained on a daily basis. NOTE : the cooler located in the rec room used for storage for House 1 was not being monitored and documented on a daily basis.
  11. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler was 6C and cooler log verifies that cooler has operated for several days above 4C. Lower cooler temp immediately to below 4C. All cooler temps are monitored and documented in daily log chart = excellent. There were no hot holding procedures being performed at the time of inspection. Ensure all hot holding of items is above 60C.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw ground beef is stored lower in the cooler however it should be stored on the lowest shelf and in a container large enough to contain any drippings from the meat being thawed. NOTE : other then the above comment overall food handling practices are excellent. Items in coolers are covered, labelled and dated.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There is no dishwashing log on site. Dishwashing log is required to be monitored and documented on a daily basis which is currently not being performed. NOTE : cooler logs are excellent.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thermometer in cooler was reading -10C whereas the temp was 3C. Overall a very clean and very well operated facility.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

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