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Lac Des Roches Resort

8428 Hwy 24 Lone Butte BC V0K 1X2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lac Des Roches Resort has been inspected 6 times by Interior Health Authority since July 10, 2014. The most recent inspection, on May 19, 2026, found no infractions.

3 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: Food temperature control.

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.

  • 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 July 28, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 13, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 13, 2024. For example: 1 Are proper cooking procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 28, 2022. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): No cooking was taking place at the time of the inspection, operator stated that resort is winding down for the season.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Operator could not locate his certificate but noted that it was likely recently expired and he will need to do course again . Corrective Actions: • Please complete a FoodSafe or equivalent training. This ensures that you the operator and staff have the knowledge to ensure food safety. List of available courses will be provided in email. Also please ensure that at least one person onsite during food preparation and handling has valid training.
      • 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.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Sanitizer testing strips are needed, please ensure that the testing strips are used to verify the chlorine sanitizer is at the proper concentration for sanitizing action. This prevents the growth of harmful pathogens on surfaces, equipment, and utensils
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Operator could not locate his certificate but noted that it was likely recently expired and he will need to do course again . Corrective Actions: • Please complete a FoodSafe or equivalent training. This ensures that you the operator and staff have the knowledge to ensure food safety. List of available courses will be provided in email. Also please ensure that at least one person onsite during food preparation and handling has valid training.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): "Simplicity" and "mcClary" refrigerator to warm at 8°C and 11°C respectively. Must be ≤4°C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  6. Monitoring

    0 infractions

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