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Cultus Lake Pub

3696 Columbia Valley Hwy, Cultus Lake · Restaurant

Official record from Fraser Health →

Inspection summary

Cultus Lake Pub has been inspected 14 times by Fraser Health Authority since March 27, 2018. The most recent inspection, on September 20, 2026, recorded 1 infraction.

6 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 6 times across 5 separate inspections, most recently on September 20, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on September 6, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 21, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 17, 2020. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 21, 2025. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. The bar Chlorine dishwasher was measured at 0ppm. The sanitizer container was empty.
      • 2. The staff was unaware of when to use food contact surface sanitizer and hot to make one. The staff poured dishwasher Chlorine sanitizer and mixed with water, which bleached the test strips (when asked to make one).
      • Corrective Action(s): 1. Ensure the Chlorine dishwasher is being able to maintain 100ppm Chlorine. Check the supply levels daily.
      • 2. Ensure a food contact surface sanitizer is readily available during operation & not only at the end of the day.
      • Demonstrated how to make one for Chlorine sanitizer.
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The stand-up cooler next to the scale was measured at 5.3°C (ambient air).
      • Corrective Action(s): Ensure all coolers are at 4°C or below to prevent perishable foods in the danger zone.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on-Site had valid food safety training.
      • Corrective Action(s): Ensure at least 1 staff on-site has valid food safety training. To be corrected within 2 weeks.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed bar area hand washing sink missing paper towel.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap to allow for proper hand hygiene.
      • Corrected during Inspection - staff paper towel placed at hand sink. Dispenser to be put in place.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed food not required for food premises/staff personal food stored onsite in food premises coolers and fridges.
      • Corrective Action(s): Ensure that personal food items are stored in designated areas and adequately labelled to ensure not used for food service or place in designated staff coolers. Operator removed Jars for personal use from kitchen coolers/fridges.
      • Correct by: Immediately.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine near doorway to bar is found to have some mold growth. Lack of cleaning allows for growth of harmful fungi that can contaminate ice.
      • Corrective Action(s): Operator told to clean ice maching. To be corrected by 21-Jul-2020.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar's hand washing station does not have access to paper towels. Prevents efficient handwashing process by employee which could lead to contaminatio of foods being handled.
      • Corrective Action(s): Place paper towel holder by the bar's sink.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in backroom with freezers (potatoes and sacks of rice), found on floor. Apples in bar's walk-in cooler found on floor. Food on floor allows for easy contamination from debris and pests which can easily chew into packaging.
      • Corrective Action(s): Operator is told to move foods onto shelf or elevate foods by at least 6 inches off the ground. To be Corrected by 21-Jul-2020.
      • Violation Score:
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher at 0ppm Chlorine
      • Corrective Action(s): Have dishwasher serviced and repaired so it maintains 50ppm Chlorine at dish. Run all glasses through the dishwasher in the kitchen for now.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s): Have glasswasher serviced and repaired to provide 50ppm Chlorine. To be corrected by 28-Aug-2019.
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine has mildew growth inside. This is an ongoing issue and will result in a violation ticket next inspection
      • Corrective Action(s): Clean and sanitize ice machine regularly and inspect machine for signs of mildew
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several bags of frozen chicken wings defrosting on top of freezer.
      • Corrective Action(s): Defrosting must never be done at room temperature. Place items in the cooler, under constant cold running water or in the microwave to defrost.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is leaking a large amount of water with each cycle.
      • Corrective Action(s): Have dishwasher repaired so it is not leaking on the floor
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mildew build up on the inside
      • Corrective Action(s): Ensure that cleaning the inside of the ice machine has been added to the cleaning schedule
      • 1) Empty ice machine
      • 2) scrub with soap and water
      • 3) spray with bleach sanitizer
      • 4) allow to refill
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glasswasher at 0-10ppm Chlorine,
      • Corrective Action(s): Adjust glasswasher so it is at 50ppm Chlorine
      • In the meantime all glasses must be sanitized in the dishwasher in the kitchen
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not wash hands before starting to prepare food in the kitchen
      • Corrective Action(s): Ensure all staff are aware of when to wash their hands
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring throughout kitchen and bar area has been removed due to pipe burst several months ago, Currently it is rough concrete that cannot be cleaned and food has already soaked into it.
      • Corrective Action(s): Flooring that is smooth, impervious and easily cleanable must be installed by April 30/18
      • Violation Score: 5
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Temperature logs are being maintained for a couple fridges and freezers but not all.
      • Corrective Action(s): Ensure all fridges and freezers have temperature log sheets and that they are monitored daily.
      • Violation Score: 1

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