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Connect-Lake Country House 4

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

Official record from Interior Health →

Inspection summary

Connect-Lake Country House 4 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 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 3 times across 3 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 3 times across 3 separate inspections, most recently on November 21, 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 2 times across 2 separate inspections, most recently on August 23, 2022. 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 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 3 times across 3 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

    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

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Frozen chicken thawing uncovered in fridge. Corrective Action: Cover all foods within the cooler. Thawing raw proteins must be covered to ensure no contamination of other products.
    • 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

    0 infractions

  10. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler temp was 8C. Lower cooler temp immediately to below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer located in the cooler was very inaccurate and was providing unreliable results. Replace thermometer immediately. NOTE : excellent cooler and dishwasher logs were being maintained.
  11. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler temp was 7C and cooler log verifies several days of temperatures 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There is no dishwasher log present. Dishwashing log is required to be monitored and documented on a daily basis which is currently not being performed. NOTE : cooler logs are excellent. Cooler does not have a NSF thermometer however a NSF thermometer was installed during the inspection = 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. Low temperature dishwasher bleach sanitizer level was tested and verified to be marginal at 50ppm. Dishwasher is required to operate at 100ppm. Ensure that dishwasher log is maintained on a daily basis.
  12. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Temperature inside cooler was 6C however thermometer states -1C. Replace inaccurate thermometer immediately. Overall a clean and very well operated facility.
  13. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Do not store raw meat products in the cooler above ready to eat products. NOTE : Overall food handling was very good : items in cooler were covered , labelled and dated
  14. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler was 7C and needs to be maintained at a temp below 4C. Adjust cooler temp immediately. Cooler temps are monitored and documented daily = excellent
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

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