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Island Lake Lodge

Cedar Valley Rd Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Island Lake Lodge has been inspected 10 times by Interior Health Authority since July 8, 2015. The most recent inspection, on June 24, 2025, found no infractions.

4 of 10 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: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on August 26, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 27, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on August 9, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 9, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 July 8, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): prep cooler 7 C must be 4.4 C or less
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: QUAT test strips are not available on site. Corrective Action: Ensure QUAT sanitizer test strips are available on site to test the concentration of the sanitizer in use. Observation: Thermometer was not available in small fridge near handwashing station. Corrective Action: Install thermometer in small fridge near handwashing station.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips for the dishwasher sanitizer and the food contact sanitizer could not be located at time of inspection. Please locate test strips and inform Interior Health once complete.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    1 infraction

    • 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): Garlic in oil mixture observed at room temperature. Garlic in oil mixtures must only be stored at or below 4 C and used no longer than 1 week or made fresh and utilized immediately due to risk of botulism. For more information see this information from Health Canada: http://publications.gc.ca/collections/collection_2008/hc-sc/H50-3-2E.pdf
      • F1.6C Food must be processed in a manner that makes it safe to eat.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The front line cooler containing potentially hazardous foods was measured at 9 C at the time of inspection. It was also noted that potentially hazardous sauces were sitting on top other items and the unit was open. No thermometer was also present. Ensure unit is maintained at or below 4 C, equipped with an accurate thermometer and all items are placed in a manner that they are at or below 4 C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The kitchen dishwasher was not sanitizing at a sufficient concentration at the time of inspection. Upon investigation it was discovered the chemical bottle was empty and requires replacement. 2. The bar glasswasher was not sanitizing at a sufficient concentration at the time of inspection. Staff were asked to mark usage on the bottle to ensure sanitizer is being utilized. Test strips should be obtained for both units to monitor sanitizer concentration on a regular basis.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.2 - Mechanical glasswasher 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): 1. As observed on July 8, 2015 the back door was open at the time of inspection. A screen door must be installed or the door must remain closed at all times to prevent the entry of pests. 2. Light covers are missing from the lights nearest the kitchen dishwasher. Light covers are required to prevent accidental physical contamination.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
  10. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The back door to the kitchen was observed open at the time of inspection. If the door is to remain open a screen must be installed and utilized to prevent the entry of pests.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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