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Flying U Guest Ranch - Lodge

5947 N Green Lake Rd 70 Mile House BC V0K 2K1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday7 AM–9 PM
  • Monday7 AM–9 PM
  • Saturday7 AM–9 PM
  • Sunday7 AM–9 PM
  • Thursday7 AM–9 PM
  • Tuesday7 AM–9 PM
  • Wednesday7 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Flying U Guest Ranch - Lodge has been inspected 6 times by Interior Health Authority since June 21, 2016. The most recent inspection, on May 20, 2026, found no infractions.

1 of 6 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 and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on July 24, 2019. 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 once on July 23, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on July 23, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 23, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 21, 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in cooler fans and covers need cleaning.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Victoria Gallant, as the Manager, needs to complete the required food safety training. Upon completion, please submit a copy of the certificate to the EHO.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips to be supplied for quats sanitizer. Facility has bleach test strips, but not currently using bleach sanitizer in their sanitizing buckets.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Begin logging dishwasher final rinse at least 1x daily to confirm "rinse" cycle is reaching 180F/82C. If final rinse, noted on the "rinse" gauge, not "wash" gauge does not reach 180F/82C, the dishwasher is not adequately sanitizing and you must switch to manual sanitizer in deep sink (instructional poster supplied) until dishwasher can maintain 180F/82C rinse cycle. Please email a copy of the logs on the date noted above.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Rinse temperature too low, 170°C, must be 180°C 2. Rinse temperature gauge not working, must be repaired.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. 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): At the time of the inspection a sanitizing temperature of the high heat dishwashing unit was at 54°C/130°F although the temperature gauge was showing well above 180°F. After adjusting the temperature on the unit, the unit was able to achieve 74°C/165°F in a sanitizing cycle measured at the plate (minimum sanitizing temperature measured at the plate needs to be at 71°C/160°F while at the gauge, if in a good working order, needs to be at 82°C/180°F). It was agreed to use the thermometer (with a min, max, hold, temperature option) to check for the sanitizing temperature and record the measurements. Quaternary ammonium compound (quats) is the sanitizer of choice for sanitizing tables and counters, and it was at app. 400 ppm of concentration.
  6. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cutting board for the slide cooler was showing signs of wear and tare. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
      • 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.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Copies of FOODSAFE Certificates were not available for review at the time of inspection. As discussed, forward copies of employee FOODSAFE certificates to the inspector.
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Marina Muttik

    Beautiful ranch and the most amazing people. Horses are stunning. Loved Teddy. Trails are fun. Guides are great too. Cabins simple. Food was great and plentiful. Activities every night even though it was very quiet the week I was there! Lake is cold but swim fast! Great wildlife all around too, loads of birds. Plenty of beaver families to watch at dusk/dawn at lakes (spring, Wilkinson, and some further ones). Black bears around too. Showers could be refurbed though! And the soap in them.

  • Valentine D

    Had the most amazing stay at the Flying U. All the staff were the nicest most accommodating people. Shout out to our perfect wranglers: Dave, Abi and Kabira. They were knowledgeable and we had the best time riding with them. The horses were wonderful, all super eager to go out, run and surefooted. We even got to ride little Frodo the mule who was a hardy, speedy little guy! The food was delicious (seriously, so good) and the accommodations were rustic but perfect. Beds are comf, blankets are warm, the bathrooms and showers are clean and well maintained. Getting to see the horses in the yard and all the others animals felt so nice, and everyone was extremely welcoming. We are coming back as soon as we can, this is a very special place!

  • Lisa Holland

    My daughter and I were visiting Canada from Australia, our time at The Flying U Ranch was the highlight of our month long trip. The staff were amazing, so welcoming and we felt very comfortable there. We met lovely people from all over the world. And the horses, wow, they are beautiful and so well cared for. The scenery was incredible and spending time on the lake was great. We wished our stay was longer and hope to go back soon 🤞💜 ☀️

  • Romano Kowalczyk

    Very authentic 1800s feel, including a saloon! Amazing views, twice daily guided horse riding trails

  • Carol Lewis

    I stayed at the ranch in the fall of 1977. I was in grade 8 and half the groups chose either fall.or spring to go. I went in the fall. They let me ride a horse named Russell. He's wS very good. I enjoyed mybdtzy there I think fir 4 days. K highly recommend this place. You wont regret it.

  • Marina Muttik

    Beautiful ranch and the most amazing people. Horses are stunning. Loved Teddy. Trails are fun. Guides are great too. Cabins simple. Food was great and plentiful. Activities every night even though …

  • Valentine D

    Had the most amazing stay at the Flying U. All the staff were the nicest most accommodating people. Shout out to our perfect wranglers: Dave, Abi and Kabira. They were knowledgeable and we had the best time riding with them. …

  • Lisa Holland

    My daughter and I were visiting Canada from Australia, our time at The Flying U Ranch was the highlight of our month long trip. The staff were amazing, so welcoming and we felt very comfortable there. We met lovely people from all over the …

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