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Connect-Lake Country House 6

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

Official record from Interior Health →

Inspection summary

Connect-Lake Country House 6 has been inspected 18 times by Interior Health Authority since August 28, 2013. The most recent inspection, on June 10, 2026, found no infractions.

10 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, 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.

  • 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 5 times across 5 separate inspections, most recently on November 21, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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?

  • 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 August 23, 2022. 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 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 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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Auxiliary fridge shelving and basin in need of attention. Corrective Action: Ensure storage areas for all food products are part of regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  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

    0 infractions

  10. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler was not maintained below 4C. Ensure cooler is maintained at all times below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the low temp dishwasher sanitizer is monitored and documented daily in daily operations log. NOTE : cooler log was maintained daily .
  11. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The white cooler located near the rear of the kitchen was 6C and log reflects high temperature above 4C on several occasions. Lower cooler temp to below 4C immediately. The black cooler located in the front of the kitchen was 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.
  12. Monitoring

    0 infractions

  13. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler temp was 7C and needs to be maintained below 4C at all times. Cooler temps are monitored and documented multiple times daily = excellent
    • 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 was unable to maintain a temp of 71C at the dish level. Ensure rinse temp is above 71C at the dish level.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thermometer in cooler was not accurate as the unit stated -3C where as the temp was 7C. Replace NSF thermometer immediately. NOTE : Overall sanitation and maintenance of facility is very good
  14. Monitoring

    1 infraction

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

    1 infraction

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

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

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