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Corbett Lake Lodge

10153 Merritt-Princeton Hwy Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Corbett Lake Lodge has been inspected 10 times by Interior Health Authority since July 29, 2013. The most recent inspection, on July 24, 2025, found no infractions.

7 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 9, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on June 9, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 July 6, 2016. For example: 14 - 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 once on July 15, 2019. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) Purchase test strips for the type of kitchen sanitizer being used used; quats sanitizer (Diversey detergent-sanitizer). Staff must test the mixed sanitizer in the spray bottle or wipe cloth pail to ensure that the sanitizer is being mixed to the proper concentration. +++Complete by July 22, 2019+++ b) At the timer of inspection the concentration of quats sanitizer in the spray bottle was greater than 500 ppm; should be used at a concentration of 200 ppm; a concentration greater than 400 ppm needs to be rinsed off of the food preparation surface after sanitizing. follow the manufacturers instructions for mixing on the sanitizer bottle label. +++Correct right away+++ c) Quants test strips can be purchased at ICS Clean Supplies Ltd., 1318 Dalhousie Drive, Kamloops, 250-372-7114,
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The non-functioning light fixture above the food preparation counter requires repair or replacement. b) The lighting intensity above the food preparation areas (e.g. counter, stove/grill) is low; the food code states that the light intensity in these areas should be 540 Lux; testing at the time of inspection showed that the intensity at the grill was approximately 90 Lux and above the counter 300 Lux. Lighting needs to be provided for the stove/grill area, and improved lighting should be considered for above the food preparation counter.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  9. Monitoring

    3 infractions

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): There must be a paper towel dispenser and liquid soap dispenser installed in the kitchen for proper hand washing. It was reported that a separate hand sink (i.e. separate from the dish sinks) will be installed in the kitchen. Please advise Interior health when this is installed.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The chef reports that the food safety plans are being developed. Please advise Interior Health when these are complete.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The chef reports that the sanitation plan is being developed. Please advise Interior Health when the plan is complete.
  10. Monitoring

    0 infractions

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