Skip to content
Loading map…

Connect-Lake Country House 3

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

Official record from Interior Health →

Inspection summary

Connect-Lake Country House 3 has been inspected 18 times by Interior Health Authority since August 28, 2013. The most recent inspection, on June 10, 2026, found no infractions.

9 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: Food temperature control, Pests 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.

  • 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 3 times across 3 separate inspections, most recently on May 21, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 14, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 14, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on May 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 September 28, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Light is visible at the bottom of the door, which may create a potential entry point for pests. Corrective Action: Install a floor sweep on the exterior door to effectively seal the gap and prevent pest intrusion.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: The freezer seal is compromised, preventing proper closure. Corrective Action: Replace the freezer gasket to ensure a secure and effective seal.
      • 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.
  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

    0 infractions

  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwashing sanitizer level and cooler temps logs must be maintained daily.
  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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler temp was 6C. Ensure cooler maintains a temp below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in cooler states a temp of -4C however the temp was 6C which is a difference of 10C. Replace thermometer immediately with a unit that functions accurately. High temp dishwasher rinse temp need to be monitored and documented on a daily basis in operations log. NOTE : cooler logs are monitored and documented on a daily basis in the kitchen. NOTE : the cooler located in the rec room used for storage for House 3 was not being monitored and documented on a daily basis.
  11. Monitoring

    1 infraction

    • 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.
  12. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): An accurate NSF thermometer is required in the cooler. Overall a clean and very well operated facility.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): COOLER TEMP IS 9C AND NEEDS TO BE LOWERED TO 4C IMMEDIATELY Cooler temps are documented daily
  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website