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Cultus Lake Marina

50 Sunnyside Blvd, Cultus Lake · Restaurant

Inspection summary

Cultus Lake Marina has been inspected 8 times by Fraser Health Authority since August 14, 2018. The most recent inspection, on September 13, 2026, found no infractions.

7 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 5 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 once on August 4, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Fraser 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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Utensils were not sanitized after being washed. Surfaces not wiped with correct concentration of sanitizer. Lack of sanitation step allows harmful microorganisms to survive on the surface of utensils and surfaceseven after being rinsed and washed.
      • Corrective Action(s): Operator told to uteilze the three-compartment sink manual dishwashing method: scrape, wash at 45°C. rinse at 45°C, sanitize for 30 seconds at 45°C using 100-200ppm bleach (Chlorine solution), and lastly air dry. Operator also told to use 100-200ppm bleach for wiping down surfaces.
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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