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Elks Lodge #267

477 Bank Ave Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Elks Lodge #267 has been inspected 12 times by Interior Health Authority since November 14, 2013. The most recent inspection, on January 14, 2026, found no infractions.

6 of 12 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, Protecting food from contamination 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 5 times across 5 separate inspections, most recently on January 15, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 17, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 29, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 October 17, 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): PREVIOUS INSPECTION NOTES (2023): Dishwashing: Downstairs Bar Glasswasher: Chlorine solution not measuring within required chemical parameters of 50ppm-100ppm. This has been a continuous issue. For the time being, unit can be used for "washing", however manual sanitizing step must be conducted in the sink beside the unit. Full manual dishwashing may also take place in the 2 compartment sink (wash & rinse in first sink and sanitize in the second). -Ensure unit is repaired and dispenses adequate sanitizer during all times of operation. -Ensure to contact the Health Inspector once unit has been repaired. JAN 15-25-Issue still present. Operator manually sanitizing. -Please ensure to have this unit repaired or replaced and advise once completed. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): SEE NOTE ABOVE-Glasswasher to be repaired or replaced.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: Downstairs Bar Glasswasher: Chlorine solution not measuring within required chemical parameters of 50ppm-100ppm. This has been a continuous issue. For the time being, unit can be used for "washing", however manual sanitizing step must be conducted in the sink beside the unit. Full manual dishwashing may also take place in the 2 compartment sink (wash & rinse in first sink and sanitize in the second). -Ensure unit is repaired and dispenses adequate sanitizer during all times of operation. -Ensure to contact the Health Inspector once unit has been repaired. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): fridge needs to have a thermometer and daily temperature logs taken as eggs are being stored here for the weekly breakfast service
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): hood vent is past due for its routine cleaning. ensure this is done and a new decal is in place. shatterproof light cover is needed on the one light near the grill
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): paper towels are needed at the handwashing station
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher Kitchen - No residual detected in rinse water. pumps and chlorine concentration appears adequate but could not verify chlorine is reaching 50-100 ppm at time of inspection. Dishwasher is to be verified by technician prior to use as a method to sanitize dishes.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution in place but not reaching glasses. Lines may be plugged.
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upright Refrigerator is not functioning at temperatures below 4 °C. The fridge is not currently being used, there are no potentially hazardous foods in the fridge so nothing was discarded. Please ensure it is holding below 4°C before you use it.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher is not sanitizing in bar. Please fix and ensure it is sanitizing at 50 ppm chlorine.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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