Skip to content
Loading map…

Lake Country Lodge & Manor

100-10163 Konschuh Rd Lake Country BC V4V 2M2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lake Country Lodge & Manor has been inspected 6 times by Interior Health Authority since November 2, 2016. The most recent inspection, on October 8, 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: Protecting food from contamination, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 2 times on March 22, 2022. For example: 7 Are foods protected from contamination?

  • 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 February 16, 2023. 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 March 22, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 2, 2016. For example: 4 - Are proper refrigeration, freezing and thawing 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 February 16, 2023. 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

    0 infractions

  3. Monitoring

    2 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): Dented can found in pantry. Corrective Action: Ensure no dented, damaged, or bulging cans are used on the premises. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Bacteria may lead to foodborne illness.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs available for main kitchen (cooling equipment, food temping, and dishwasher) available maintained. Satellite kitchen not monitoring dishwasher temperatures. Corrective Action: Ensure dishwasher temperature is being monitored daily to ensure properly sanitizing temperature. Some commercial dishwashers may take a couple washes to get up to sanitizing temperature when first turned on.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Open cereal bags in pantry not closed properly. Corrective Action: Store opened cereal in closable containers. Ensure containers are regularly cleaned to ensure no build-up within containers.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Assisted-living serving station dishwasher not regularly temperature checked. Corrective Action: Add marker to thermometer for easy reading of sanitizing temperatures (82°C [180°F]). Have Care Aide's check dishwasher final rinse temperature and record at least twice daily Main kitchen dishwasher temperature and sanitizer daily logs maintained.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops stored in bulk food bins. Corrective Action: Store scoops outside of the bins to ensure no contamination from handles, which are the point of hand contact, that may fall into the product if stored improperly. Ensure scoops are on the daily cleaning schedule.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The domestic cooler located in the dining area was above 4C. Adjust cooler to below 4C and monitor cooler daily. NOTE : all other coolers were below 4C and are monitored and documented in daily operations manual = excellent.

Nearby inspected facilities

Own this business? Add a badge to your website