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Lakepoint Golf & Country Club Lounge

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

Official record from Northern Health →

Inspection summary

Lakepoint Golf & Country Club Lounge has been inspected 5 times by Northern Health Authority since June 4, 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 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 7 times across 4 separate inspections, most recently on September 17, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on September 17, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °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 July 31, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on June 4, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on June 2, 2025. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The line cooler was unable to maintain food at 4°C or below. (Public Health Significance) - Inadequate cold holding may permit the growth of pathogenic bacteria in temperature-controlled foods, increasing the risk of foodborne illness.
      • Corrective Action: Operator to ensure the line cooler is properly maintained and operate in the way that it can hold cold food at 4C or colder.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A mop was stored on the divider/separator of the kitchen sink. (Public Health Significance) - improper storage of a mop may contaminate sinks and adjacent surfaces with microorganisms and debris, increasing the risk of cross-contamination and unsanitary conditions.
      • Corrective Action: Operator to remove the mop and maintain the kitchen sink in a sanitary condition at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The chlorine sanitizer in the final rinse for the dishwasher was below 50 ppm and did not meet the minimum required sanitizing concentration. (Public Health Significance) - chlorine sanitizer levels below 50 ppm may result in ineffective sanitization of food-contact surfaces and utensils, increasing the risk of cross-contamination and foodborne illness.
      • Corrective Action: Operator to ensure the sanitizer in the final rinse is at least 50ppm. The operator agreed to switch to manual dishwashing.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: All non-stick pans in the stove area are damaged. (Public Health Significance) - damaged non-stick coatings may result in physical contamination from coating fragments and potential chemical migration into food.
      • Corrective Action: Operator to ensure all the cooking surfaces of non-stick pans are intact.
  3. Routine Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One of the lights over the dishwasher was not working. (Public Health significance) - inadequate lighting can prevent operators from detecting unsanitary condition.
      • Corrective Action: Operator to ensure all lights in the premises are working properly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris were found on the surface of the dough machine. (Public Health Significance) - Food debris on food contact equipment can support bacterial growth, potentially contaminating the food.
      • Corrective Action: Operator to ensure equipment are clean and sanitary at all times.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The rubber seal of the walk-in cooler is aged and damaged, leaving gaps when the door is closed. Tiles below the door of the walk-in cooler fell off. (Public Health Significance) - the temperature of the walk-in cooler cab be warmed when the door is not completely sealed, potentially leading to food being temperature abused. The surface of the walk-in cooler with broken tiles can impair effective cleaning and sanitation, increasing the risk of food contamination.
      • Corrective Action: Operator to repair the rubber seal and the tiles.
  4. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures at line cooler are elevated (greater than 6.8°C). Unit appears to not be able to maintain a temperature of 4°C and above. The lower part of the unit works fine. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator plans to buy a new unit to replace this one. In the mean time, they are aware to put food in small amounts/portions and discard after four hours. Monitor and log temperatures regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bottles, glasses to be disposed were left on the floor at area where garbage is stored before disposal. Area was not maintained/kept in a sanitary manner. These conditions could attract pest which could contaminate food.
      • Corrective Action: Operator is aware to have a bin where glasses, bottles and cans can be put into awaiting to be disposed rather than leaving them on the floor.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is still leaking and rusted. All equipment/utensils/food contact surfaces should be kept in good working order.
      • Corrective Action: Operator is planning on buying a new unit to replace this one.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Paper towel dispenser was broken and no paper towel was accessible. (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: New paper towel was put and is accessible. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of prep cooler was not able to maintain at 4°C or under. (Public Health Significance) Refrigeration temperature for perishable foods must be kept at a minimum of 4°C or below to prevent the growth of harmful microbes that could lead to foodborne illness.
      • Corrective Action: Operator move potentially hazardous foods to working refrigeration units immediately. Cover food items when they are not in use, only take out small amount of food and adjust prep cooler. Monitor and log temperatures regularly.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Garbage was store in the same area as clean equipment and chest freezer storing food. Back door has a gap that may allow for the entry of pests. Garbage may attract pest that can contaminate food products and equipment.
      • Corrective Action: Operator to store garbage away from equipment and food. Seal gaps at back door.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was leaking and rusting. Dishwasher must be maintain to ensure it can clean and sanitize utensils properly.
      • Corrective Action: Operator to de-rust, repair or replace dishwasher.
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