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Crooked Lake Resort

2225 6700 Forest Service Rd Horsefly BC V0L 1L0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Crooked Lake Resort has been inspected 2 times by Interior Health Authority since July 29, 2024. The most recent inspection, on March 5, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene.

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 July 29, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on March 5, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 29, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on March 5, 2026. 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.

2 inspections

  1. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is on a boil water notice (BWN). Working with drinking water officer to get potable water. 'Do Not Drink' signs posted at all sinks and taps. Bottled water used for drinking water supply.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, chlorine bleach sanitizer solution in spray bottles at appropriate concentration, however, the facility does not have chlorine test strips. These are important to ensure effective sanitization of food contact surfaces. • Acquire chlorine test strips for the facility.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is on a boil water notice (BWN). Working with drinking water officer to get potable water.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There are no test strips available to routinely test for the correct chemical concentration. This is necessary to ensure proper sanitation. Please purchase.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Discussed with operator - wood surfaces in several areas of the kitchen peeling and cracking, making it difficult to clean and can harbor bacteria and other contaminants. Wood’s porous nature can provide a habitat for bacteria to grow. This condition is not conducive to maintaining a sanitary environment. All floors, walls, and ceilings must be constructed with intact, tight, and easily cleanable materials to maintain cleanliness and prevent the buildup of dirt and grime. Please look to upgrade facility in the future, especially if nature of food service expands.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please put paper towel in dispenser / paper towel holder.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator FOODSAFE expired this year. In the process of recertification.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
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