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Connect-Lake Country House 2

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

Official record from Interior Health →

Inspection summary

Connect-Lake Country House 2 has been inspected 18 times by Interior Health Authority since August 28, 2013. The most recent inspection, on June 10, 2026, found no infractions.

11 of 18 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 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.

  • 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 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 2 times across 2 separate inspections, most recently on May 21, 2025. 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 13, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 28, 2017. For example: 4 - 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.

18 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Fridge temperature has been measured at 7C, temperature log records indicate several days of increased temperatures. Corrective Action: All dairy, meats, and potentially hazardous foods were removed from the refrigerator at the time of inspection. Operator will have fridge repaired, and a discussion with all kitchen staff on proper procedures in the event of increased temperatures.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a snake being handled in the kitchen. Snake case was placed on the kitchen counter. Animals must not be permitted in the kitchen space. Snakes pose a high risk of salmonella contamination. Animals may be allowed in the common areas such as the living room.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The cooler temp is not being monitored and documented daily. The high temp dishwasher rinse temp is not being monitored and documented daily. Ensure both items are being monitored and documented daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher did not have detergent : ensure detergent level is maintained . High temp dishwasher rinse temp was 76C as measured by a max recording thermometer during the rinse cycle.
  11. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwashing log is required to be monitored and documented on a daily basis which is currently not being performed. NOTE : cooler logs are excellent.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer is used on all contact surfaces. High temp dishwasher was 76C at the dish level as observed by max recording thermometer. Dishwashing log is required to be monitored and documented on a daily basis which is not currently being performed.
  12. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler was 10C and must be maintained below 4C. A thermometer was present however it must be a NSF certified thermometer. All cooler temps are monitored and documented in daily log chart.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse cycle was only able to achieve 67C as verified by max recording thermometer and min 71C is required. Address dishwasher deficiency immediately. Sanitizer is used on all contact surfaces.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): A NSF thermometer is required in the cooler. NOTE : overall a clean and very well operated facility.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): HIGH TEMP DISHWASHER TEMP IS 65C AND MUST BE IMPROVED TO A MIN 71C AT THE DISH LEVEL IMMEDIATELY
  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

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