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Connect-Lake Country House 5

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

Official record from Interior Health →

Inspection summary

Connect-Lake Country House 5 has been inspected 19 times by Interior Health Authority since August 28, 2013. The most recent inspection, on June 10, 2026, found no infractions.

11 of 19 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 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 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?

  • 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 3 times across 3 separate inspections, most recently on June 5, 2019. 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 2 times across 2 separate inspections, most recently on January 6, 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.

19 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.
    • F2.3 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store raw ground beef that is thawing above ready to eat products such as carrots and celery. Ensure all raw meat items are stored on the lowest part of the cooler with ready to eat items stored above those items.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Low temp dishwasher rinse sanitizer is required to be monitored and documented in daily operations log. Logs are maintained documenting cooler temps throughout the day however only monitored once daily and twice is required.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher sanitizer level was below the required concentration. Ensure a min 100ppm concentration is present.
  10. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Low temp dishwasher sanitizer is required to be monitored and documented in daily operations log. Cooler is monitored 4X a day = excellent.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher sanitizer was below 100ppm ( dispensing 30ppm ) and needs to addressed immediately. Dishwasher sanitizer must be maintained at a min 100pp.
  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. Low temperature dishwasher bleach sanitizer level was tested and verified to be marginal at 50ppm. Dishwasher is required to operate at 100ppm. Dishwashing log is required to be monitored and documented on a daily basis which is not currently being performed.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Do not store pasta salad in the cooler uncovered with a large spoon in the item. All items in coolers must be covered . Overall food handling practices were very good.
  14. Monitoring

    2 infractions

    • 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
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): One of the two coolers required a NSF thermometer. NOTE : Overall sanitation and maintenance of facility is very good : no other issues noted during inspection
  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): Rinse temp in high temp unit was only 70C after multiple runs. Adjust dishwasher rinse temp to a min 71C. Recommend recording thermometers be used to verify rinse temp on a daily basis.
  16. Monitoring

    1 infraction

    • 14 - 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
  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

  19. Monitoring

    0 infractions

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