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Graham Inn

6423 Hwy 20 Tatla Lake BC V0L 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Graham Inn has been inspected 5 times by Interior Health Authority since February 21, 2018. The most recent inspection, on May 12, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on May 12, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 12, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on June 6, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 12, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 August 14, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

5 inspections

  1. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): All beverages are pre-packaged bottles or cans, not prepared on site. Bottled water used for drinking. Facility connected to a water system on a Do Not Consume advisory. Ensure the public is aware of this.
      • F1.4B Water supplied to the facility must be potable.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): During inspection, back door and screen door propped open. This can be an entry point for pests. • Ensure back door or screen door remains closed at all time to protect the facility from the entry of pests.
      • 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): At the time of inspection, mechanical dishwasher was out of service, and the 3-compartment sink method was being used to wash, rinse and sanitize food contact equipment and dishware. Sanitizer solution measured within appropriate concentrations. This is appropriate for the current volume and type of dishes produced in the facility. During inspection, the deli slicer was observed to have accumulated food debris on the blade, guard and hard-to-clean areas. • Ensure the commercial deli slicer is thoroughly cleaned and sanitized before and after each use. Consider using a protective cover to protect the slicer from contamination between uses.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, flooring, counters and shelves observed to be visibly worn in some places. • Replace worn flooring, counters and shelves with new materials that are smooth, durable and easy to clean and sanitize. During inspection, hood ventilation filters observed to have accumulated grease, dust and debris. • Ensure hood ventilation filters are regularly cleaned and sanitized. At the time of the inspection a cat was noted wandering around the front desk area near the kitchen, and in the dining room. • Ensure the cat is excluded from the facility.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2: The stand up cooler in the back area of the kitchen with the glass doors was measured at a temperature of 7°C. Corrective action: Adjust the temperature of the fridge and ensure it is maintaining 4°C or colder at all times. If the temperature of the cooler cannot be adjusted then have the unit serviced or replaced. Routine temperature checks must be performed in order to ensure that all coolers are maintaining the proper temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Flooring and shelving are beginning to show visible wear and tear, which is causing the build up of dust, grease, and food debris in cracks. Corrective Action: Repair or replace all areas where surfaces are beginning to break apart. Ensure all surfaces are being routinely cleaned and sanitized. F2.4F: At the time of the inspection a cat was noted wandering around the front desk area and in the seating area. Corrective Action: Remove the cat from the food premise.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Large amounts of wood shelving were located throughout the kitchen and in one of the stand up coolers. Corrective Action: Re-seal, or paint all wood surfaces and ensure that all surfaces are kept smooth and easily cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Hand soap was not available at either sink at the time of inspection. Corrective Action: Ensure all sinks are properly supplied in order to ensure all staff members are practicing adequate hand hygiene. Ensure that hand towels are not being used to wipe hands off when cooking.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix sanitizer solution and ensure it is available and accessible for staff members at all times. Ensure bleach sanitizer is mixed to a concentration of 200ppm. All food contact surfaces must be frequently sanitized in order to reduce the risk of microbial growth.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Wiping cloths located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. Please note: wiping cloths and hand towels should not be used in the facility unless they are being stored in sanitizer or are single use. F2.5F: At the time of the inspection a cat was located in the dining portion of the facility. Corrective Action: Remove the cat from the restaurant and ensure that pets do not have access to the dining area or kitchen at anytime.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Hand soap could not be located in the facility at the time of the inspection. Corrective Action: Acquire hand soap and ensure all sinks are properly supplied at all times in order to ensure proper hand hygiene is being practiced.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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