Northern Lights Lodge
5921 Cedar Creek Rd Likely BC V0L 1N0 · Restaurant - Food Service
Inspection summary
Northern Lights Lodge has been inspected 7 times by Interior Health Authority since July 23, 2014. The most recent inspection, on July 3, 2024, recorded 3 infractions.
6 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
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.
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 July 3, 2024. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized 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 July 3, 2024. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 July 3, 2024. 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.
7 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips were not available at the time of the inspection. Corrective Action: Acquire chlorine bleach sanitizer test strips in order to adequately test the concentration of the sanitizer solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C: Sanitizer solution was not mixed at the time of the inspection. Corrective Action: Ensure bleach sanitizer solution is mixed whenever the kitchen is being used. Bleach sanitizer solution should mixed to a concentration of 200ppm.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Floor matts showing visible wear and tear, specifically the two sitting underneath the stove. Corrective Action: Remove the matts that are underneath the stove and replace them. Ensure all surfaces within the kitchen are easily cleanable, durable, and made of non-noxious materials. F2.5C: Wiping cloths located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm QUAT residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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