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Dee Lake Wilderness Resort

10250 Dee Lake Rd Lake Country BC V4V 1T5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Dee Lake Wilderness Resort has been inspected 3 times by Interior Health Authority since July 10, 2019. The most recent inspection, on June 19, 2025, found no infractions.

1 of 3 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: Food temperature control, Pests and Cleaning and sanitizing.

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 once on July 10, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 10, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 10, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 29, 2022. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 10, 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Infraction from Previous Inspection report July 10, 2019: F1.4B Facility is on a long term boil water notice (BWN). Signage is posted in the office, in every cabin, and on the website. Guests are reminded of the BWN during check-in and are directed to where they can obtain potable water (bottled). ACTIONS REQUIRED: • Facility will be working with the local drinking water Environmental Health Officer (EHO) over the next 3-5 years to remove the BWN. See attached email regarding contact information for the facility drinking water officer and Engineering Direct. • Operator to work with drinking water EHO and Public Health Engineer to start coming up with a plan to remove the Boil Water Notice. As of August 30th, 2022: System is still on Boil Water Notice. See email for drinking water officer contact.
      • F1.4B Water supplied to the facility must be potable.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Danby silver domestic fridge was found to be at 5 °C at the time of inspection. Fridge contained coffee creamer and margarine blocks in addition to non-potentially hazardous pre-packaged drinks (juice, pop, water). ACTIONS REQUIRED: • Operator to ensure potentially hazardous foods are kept in the coldest area of the fridge (i.e. not the door) and to keep fridge closed as much as possible. Adjust fridge colder if possible and place a NSF certified thermometer inside fridge to monitor temperature and record on a log (see attached log).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4B Facility is on a long term boil water notice (BWN). Signage is posted in the office, in every cabin, and on the website. Guests are reminded of the BWN during check-in and are directed to where they can obtain potable water (bottled). ACTIONS REQUIRED: • Facility will be working with the local drinking water Environmental Health Officer (EHO) over the next 3-5 years to remove the BWN. See attached email regarding contact information for the facility drinking water officer and Engineering Direct. • Operator to work with drinking water EHO and Public Health Engineer to start coming up with a plan to remove the Boil Water Notice.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Chlorine sanitizer test strips required to verify concentration of sanitizer. ACTIONS REQUIRED: • Operator to obtain chlorine (10-200 ppm) sanitizer test strips with a valid expiry date and text/email a photo to the EHO clearly showing the expiry date on the test strips for infraction resolution. F2.1B At the time of inspection, it was observed that NSF certified thermometers were missing from the fridge, and upright freezer. ACTIONS REQUIRED: • Operator to ensure accurate NSF certified thermometers are in place for all cold holding equipment including the freezer and email/text a photos of the thermometers clearly showing the NSF logo for infraction resolution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B Daylight visible around/under both front and back exterior doors to main office where food store is located. ACTIONS REQUIRED: • Operator to install weather stripping/door sweeps for both front and back exterior doors to ensure no more daylight is visible. Please send photos of installed weather stripping/door sweeps on doors with no daylight peeking through to the Environmental Health Officer (EHO) for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B & C At the time of inspection it was determined that staff were performing manual dishwashing and clean in place (CIP) warewashing with only soapy water and rinsing with water and then air drying. Sanitizer was reported to not be used during dishwashing and CIP warewashing. This is not the proper procedure ensure sufficient washing and sanitizing action to remove contamination. Discussed proper dishwashing/warewashing process with staff at the time of inspection. It is also noted that the facility is on a long term Boil Water Notice (BWN), so appropriate modifications must be done in order to perform warewashing appropriately during a BWN (see attached handouts for operating a food facility during a BWN). There is a limited amount of manual or CIP warewashing onsite (tongs, containers for candy, coffee urn). ACTIONS REQUIRED: • When relying on the manual method for washing and sanitizing, the operator must use the 2-compartment sink and the following modified 3-sink warewashing procedure: 1. scrape clean any gross debris and food residue; 2. wash in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 43 °C (110 °F), or as specified on the cleaning agent manufacturer's label instructions (NOTE: do not fill the first compartment too full as you will be rinsing over the first compartment); 3. rinse over the first compartment sink with clean potable water maintained at a temperature of not less than 45 °C (113 °F); and 4. sanitize in the second compartment sink by immersion, for at least 2 minutes in a water maintained at a temperature of not less than 45 °C (113 °F) with a chlorine concentration of 200 ppm verified (if possible use potable water to make up sanitizer solution) using an appropriate chlorine chemical test strip; 5. air dry. The operator should test the temperature of the water and the sanitizer concentration frequently to ensure that effective sanitizing is occurring. • Operator to update warewashing procedure to reflect the above, or follow the 2-sink dishwashing method signage provided. F2.3D At the time of inspection, it was observed that a labelled spray bottle with 200 ppm chlorine was not available onsite. Chlorine bleach available onsite. ACTIONS REQUIRED: • Operator to ensure a sanitizer solution of 200 ppm chlorine in a labelled spray bottle is available onsite at all times, and to ensure that the solution is changed/checked regularly (i.e. daily) to verify the concentration. Verify concentration with chemical test strips and record in log.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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