Helmcken Falls Lodge Restaurant

6664 Clearwater Valley Rd Clearwater BC V0E 1N1 · Restaurant - Food Service

4 inspections

1. MonitoringJun 4, 2026

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • A bit of raw wood shelving/surfaces in the kitchen. Please finish in a clear or light coloured water resistant (kitchen or durable grade) paint or stain. Raw wood can absorb moisture and grease in kitchen area.
2. MonitoringJul 12, 2024

   4 infractions

   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): • Facility currently on a BWN - equipment. Health Officer to supply guidance document on BWN operations. Facility currently has boiled water for customers and domestic use. Please use bagged ice or make ice from boiled water as discussed (if ice is to be supplied). Health Officer to resolve once Drinking Water Officer provides notification of rescinded notice.
     • F1.4B Water supplied to the facility must be potable.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Updates ongoing: • LED lights for the kitchen to be installed - this month. • Phase one of floor upgrades to occur in the coming month (Phase 2 as discussed by the dishwasher to occur for next season).
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Please update food safety plan - outdated. Provide copy to Health Officer for review.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • Please update sanitation plan - outdated. Provide copy to Health Officer for review.
3. MonitoringSep 22, 2023

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Shatter guards required for fluorescent light tubes. • Raw wood to be repainted refinished in smooth, easy to clean, water resistant surface (light coloured). • Longer term - facility working to replace floor and repair damage wall (1-2 year timeline) please plan for this and this will be reviewed at next inspection to see where facility is at with moving fwd on the upgrades to the kitchen.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
4. MonitoringAug 16, 2022

   10 infractions

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): • Game meat observed in freezer unit located in back shed storage. Manager stated the game meat is from the previous owner (owner change 2019) and is not currently being used. This meat must be discarded and any food not used for facility food preparation must be removed from the premises.
     • F1.6A All foods on the premises must be from an approved source.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Chlorine sanitizer test strips must be available for confirmation of the manual dishwashing sanitizer concentration. The concentration must be monitored and logged. • QUATS sanitizer test strips must be available for the sanitizer solution used. • Thermometers must be placed in all cooler and freezer units and the thermometers must be periodically checked to ensure they are able to display temperatures accurate within 1C.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • At time of inspection, staff were using the 2 compartment sink to conduct manual dishwashing as the dishwasher requires repair. Staff stated bleach is used for the sanitizing step. However, staff are not following specific mixing instructions or using chlorine step strips to confirm the chlorine concentration. Staff were provided with chlorine test strips by EHO to use until they are able to obtain new test strips.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): • Chestnut freezer unit was observed at -7C. The food inside the freezer was still frozen so staff were instructed to move the food into another freezer. Food must not be stored in the freezer unit it is able to maintain -18C or colder and the unit must be cleaned prior to storing food inside it.
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Deep cleaning required of the entire kitchen, behind and underneath equipment, and also in between hard to reach spots between equipment. • Walk-in cooler requires a deep cleaning of the floor and shelving. Chestnut freezer units in back storage shed require cleaning of the bottom and the seals on the units appear to contain black mold. Cleaning must be conducted. • Chemical sanitizer bottles must be labelled. If sharpie labels are removed easily, operator may wish to have computer-printed labels or use masking tape and sharpie to label them. • All foods stored in the premises must be covered with a lid or plastic wrap and placed a minimum of 6 inches above the floor. • There is a pipe leading to a bucket full of water in the walk in cooler. Staff stated this is to catch the condensation. Walk-in cooler must be repaired. • Wooden cutting boards placed on the prep tables contain deep groves. The cutting boards must replaced with new boards.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Paper towel must be placed in the empty dispenser by the front dishwashing area.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): • Operating permit contains March 2020 expired decal. Please call the Kamloops Public Health Protection office at 250-851-7340 to confirm operating permit fees payment and request a replacement decal.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • No temperature logs have been maintained for August. Temperature checks must be conducted 2x daily for all cooler and freezer units, as well as monitor temperature of the dishwasher in the morning and recorded on temperature logs. These logs must be maintained and made available for the EHO.
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • No sanitization logs are being maintained. Sanitizer concentrations must be monitored for all sanitizer spray solutions and manual dishwashing sanitizer and recorded on logs daily. These logs must be maintained and made available for the EHO.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): • Chef was unable to locate FOODSAFE certification and has been asked to email the certificate to EHO for review • Lack of training is observed on the premises and updated training may be required.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.