Skip to content
Loading map…

Douglas Lake Cattle Company Cookhouse

Douglas Lake Ranch Douglas Lake BC V0E 1S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Douglas Lake Cattle Company Cookhouse has been inspected 8 times by Interior Health Authority since June 13, 2016. The most recent inspection, on July 29, 2025, found no infractions.

6 of 8 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. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3, 2019. For example: 7 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 13, 2016. 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 June 13, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) The kitchen hand wash station requires repair; the hot and cold water taps are not operating properly (e.g. missing cold water knob, hot water tap stripped). hand wash station taps must be repaired. +++Correct by June 11, 2019+++
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The water supply at the food preparation sink is not sufficient; currently staff are bussing water from the dish wash sink to use in the prep sink. A new water faucet should be installed to allow for an adequate water supply during food preparation. correct by July 11, 2016
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) All food service establishments are required to have a written food safety plan on site. Information regarding food safety plans is attached, complete a plan and have available on site at all times. Correct by July 11, 2016.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) All food service establishments are required to have a written sanitation plan on site which staff can reference regarding cleaning and sanitizing procedures. Information regarding sanitation plans is attached, complete a plan and have on site at all times. Correct by July 11, 2016.

Nearby inspected facilities

Own this business? Add a badge to your website