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Lakepoint Golf & Country Club Kiosk

13717 Golf Course Road, Charlie Lake, V1J 4H7 · Restaurant

Official record from Northern Health →

Inspection summary

Lakepoint Golf & Country Club Kiosk has been inspected 5 times by Northern Health Authority since June 18, 2024. The most recent inspection, on October 8, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on September 17, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 17, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 across 2 separate inspections, most recently on July 31, 2024. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 June 18, 2024. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 June 18, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Northern 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris were found inside the microwave oven. (Public Health Significance) - Accumulated food debris may harbour microorganisms, attract pests, and contaminate food, indicating inadequate cleaning and sanitation.
      • Corrective Action: Operator to clean and sanitize the microwave oven.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Operator to remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes were found in the pump room. Large gaps were found between the pipes and the floor. (Public Health Significance) - Openings in walls and gaps around pipes may provide access points for pests. Pest entry can result in contamination of food, food-contact surfaces, and equipment, increasing the risk of foodborne illness.
      • Corrective Action: Operator to seal all the holes and gaps to prevent mouse infestation.
  3. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Stains and burnt were found on the steel rollers of the hot dog roller machine. Food debris were found in the interior of the microwave oven. (Public Health Significance) - stains, burnt and food debris on food contact surfaces or quipment, such as rollers and microwave oven, can support bacterial gorwth, potentially contaminating food and causing foodborne illnesses.
      • Corrective Action: Operator to clean and disinfect food contact surfaces before use. Operator to ensure equipment are sanitary at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The front serving door cannot be tightly sealed when closed, leaving gaps for pest entrance. (Public Health Significance) - any visible opening to the outside can allow the entry of pest, potentially contaminating the food.
      • Corrective Action: Operator to ensure all the doors in the premises can seal tighly when closed to prevent the entry of pest.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation was found in the exterior of the kiosk. (Public Health Significance) - keeping the premises clean and sanitary at all times can minimize the risk of food contamination, especially during shipment arrival.
      • Corrective Action: Operator to ensure the premises are clean and sanitary at all times.
  4. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Dust and dirt observed inside and out of ice machine. (Public Health significance) - Contamination of food (including ice) from contact with dirt or dust can cause serious illness.
      • Corrective Action: Clean ice machine in and out on a regular basis. Maintain in sanitary condition.
  5. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Hot holding unit for hot dogs temperature was below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: This was corrected at time of inspection. Hot holding temperature was increased. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had some dust/dirt on the inside and outside. (Public Health significance) - Contamination of food from contact with dirt or dust can cause serious illness.
      • Corrective Action: Clean ice machine more often to prevent build up of dust/dirt.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No hot water at hand washing station at time of inspection. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator will have this fixed immediately. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared/served. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present at time of inspection did not have Food Safe certificate or equivalent.
      • Corrective Action: Operator is aware to always have at least one staff with FoodSafe certificate or equivalent during operation of food premises.
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