Lake O'Hara Lodge
Lake O'Hara Yoho National Park BC · Restaurant - Food Service
Inspection summary
Lake O'Hara Lodge has been inspected 10 times by Interior Health Authority since July 30, 2013. The most recent inspection, on September 16, 2026, found no infractions.
5 of 10 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.
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 August 13, 2015. For example:
8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
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 once on September 17, 2025. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on August 13, 2015. For example:
15 - Are there handwashing stations available and properly supplied?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on August 28, 2019. For example:
6 Are the premises designed and equipped to ensure safe food handling?
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 once on August 13, 2015. For example:
14 - 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.
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure drainboards are cleaned and sanitized daily.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Recommend providing a dishwasher safe thermometer to monitor the temperature of items being sanitized in the mechanical dishwasher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Observed a build-up of food debris on the inside of the meat slicer. Ensure that all employees are aware that this part may be taken off and sanitized separately. 2. Shelving units in the main cooler are starting to get rusty. Please refinish or replace these shelves to prevent rust from flaking off and contaminating food products. This will also allow for more effective cleaning of the shelving units if they are a smooth finish. 3. Sanitizer bottle labels have rubbed off and are no longer visible. Ensure that all chemicals have an accurate label to prevent the accidental contamination of food products or misuse of chemicals.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths left out on counter at time of inspection. Ensure wiping cloths are either single use or kept in a bucket of approved sanitizer (100-200 ppm bleach/200 ppm Quats) when not in use. Sanitizer spray bottle 200 ppm bleach High temperature dishwasher reaching acceptable sanitizing temperature
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Some of the cutting boards are worn & grooved. The grooves make it difficult to properly sanitize. Ensure these are replaced or resurfaced. 2. The back screen door has visible gaps. This can allow entry of pests. Ensure the door closes completely and all gaps are sealed. Lights have protective covers.
- 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.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. The 2-compartment sink is sometimes used by staff for handwashing, ensure a paper towel dispenser and liquid soap are mounted by this sink. The dedicated hand sink has very hot water, ensure that the water isn't so hot that staff aren't able to wash their hands properly. Discontinue the practice of using the washroom for handwashing.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available at time of inspection. Ensure a food safety plan is done for a 'no-cook', 'cook-serve' & 'cook-chill-reheat' menu item. Discussed at time of inspection and template provided via email.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Noted small amount of debris on the meat slicer. Best practice is to clean and sanitize the meat slicer after each use. Use 400 parts per million of QUAT to spray the parts that cannot be put in the dishwasher.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?