Heather Mountain Lodge
5400 Trans-Canada Hwy W Golden BC V0A 1H0 · Restaurant - Food Service
Details
- Google rating
- 4.4 / 5 (5)
- Phone
- +1 250-344-7490
- Website
- Visit website →
Contact details, hours and reviews from Google Maps
Inspection summary
Heather Mountain Lodge has been inspected 6 times by Interior Health Authority since April 4, 2013. The most recent inspection, on August 21, 2025, found no infractions.
3 of 6 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: Cleaning and sanitizing, Pests and Food temperature control.
The last 2 inspections in a row found no infractions. 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 May 9, 2019. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 August 30, 2017. For example:
2 - Is the premises free from a pest infestation?
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 23, 2016. For example:
2 - Are proper hot holding procedures followed?
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 May 9, 2019. For example:
3 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 2 times across 2 separate inspections, most recently on August 30, 2017. For example:
4 - 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
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Temperature dishwasher read 65 degrees C at the plate after 3 cycles. Sanitizing temperatures must read 71 degrees C at the plate or 82 degrees C at the manifold. Required temperatures must be reached to destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. A Food Safety Plan must be available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to. Please forward to district EHO for review. Note: A template will be provided to the operator
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently. Note: A template will be provided to the operator
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Flies were found in the kitchen. Install pest control devices to eliminate pests in the facility.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The meat slicer was observed to have heavy food debris build-up. Ensure the meat slicer is thoroughly cleaned and sanitized after every use to prevent food contamination.
- F3.4B - 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.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Omelettes in the buffet line were stored and held at 25°C for ≥ 2 hours. Potentially hazardous foods must be stored at 60°C or hotter to prevent the growth of pathogens. Omelettes were voluntarily discarded at the time of inspection.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher measured ~50ppm QUATS. A sanitizer, at the recommended concentration must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 200-250ppm QUATS.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Several plastic cutting boards were in poor working condition - damaged, stained, and heavily worn. Resurface/replace the cutting boards so that they are smooth, impervious to moisture, and easily cleanable. Kitchen floors were laden with oil and food debris. Ensure the floors are kept debris-free, properly cleaned and sanitized as discussed with the lodge manager.
- 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
Nearby inspected facilities
- Chatter Creek Mountain Lodge
Chatter Creek/Kinbasket Lake Golden BC V0A 1H0
6 inspections
Reviews
Reviews provided by Google Maps- nosh2005
We liked this place during are recent BC road trip. The place certainly has character. First of all, the staff was very polite, which is actually refreshing in this day and age. The views are nice and the sunset was absolutely stunning. The rooms are good enough, however no air conditioning. Luckily we did not need it either. The place is kinda in the middle of nowhere, so either bring food with you or eat at the fine dining restaurant, which is expensive. We ate dinner and breakfast and liked the experience. The deserts were excellent. However, they can improve on the kids menu. The wifi is not reliable. BTW, there is a bear who lives near the property and his name is Bernie...LOL...recommended for short stays...
- Mags H
This was a last minute decision to stay here and one of the highlights of our trip. The staff were amazing! We perused the dinner menu online before our arrival and everything looked amazing for my two carnivore family members. I don't eat meat and the chef went out of his way to make the most amazing vegan option for me and we sat and leisurely dined in an amazing setting with a gorgeous sunset. I wish we had time for the spa, we'll be back and have already starting telling anyone I know that this is a must stop experience, we just loved it!!!
- Véro M
I was a bridesmaid at a wedding celebration held at this venue over a couple of days and it was perfect. The main building has a cozy ski chalet feel and the staff was incredible at helping us set up. They went above and beyond to make the wedding a blast and looked like they were having as much fun as us during the event! Overall, I really recommend this location for private event bookings.
- Alex Z
Stunning location! Beautiful rooms! We enjoyed our stay in the lodge. We loved the spacious room, the large bathroom, the view from our little balcony. Nevertheless, I believe for 5 stars the food would have needed to be a bit better: sides were too fatty, service was rather slow, and we somehow missed the ‘wow’ (particularly when taking the price into account).
- Lynn Bedard
My husband and I drove from Calgary and stayed the night. We completely and thoroughly enjoyed every moment of our experience there. The lodge is clean and beautiful, the scenery is breathtaking, the food is delicious...so are the cocktails. But most of all, the staff are incredibly friendly. I wish I could remember the name of the lady who served us that night, but you'd know her immediately by her long brown hair and lovely smile. She was awesome to talk with and sweet. However, one of the servers named Dustin was the most friendly server I'd ever encountered at a hotel or lodge. He was kind and funny and spoke with my boyfriend and I about places to visit that are not tourist attractions, so they wouldn't be plagued with people. I highly recommend Heather Mountain Lodge if you are passing through Golden, BC, or if you simply want to randomly stay at a wonderful place. Zero complaints, our entire experience was wonderful.