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O'Rourke's Peak Cellars

2290 Goldie Rd Lake Country BC V4V 1G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

O'Rourke's Peak Cellars has been inspected 7 times by Interior Health Authority since October 5, 2017. The most recent inspection, on September 16, 2025, found no infractions.

3 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: Protecting food from contamination, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on August 16, 2022. 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 3 times across 3 separate inspections, most recently on April 25, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 16, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on April 25, 2019. 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

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Sticky fly traps placed throughout facility. Fly Lights available and placed throughout kitchen. Corrective Action: Only place sticky fly traps if absolutely necessary. Fly lights should be sufficient. If must use sticky fly traps, place in inconspicuous places where fly carcasses may not contaminate food storage areas, food preparation areas, clean equipment storage areas, or areas where food is moved through.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation: Handles and doors of cooling equipment in need of attention. Corrective Action: Clean all areas of cooling equipment where hands may contaminate including in and around handles, doors (outside, inside, and sides), and shelves. Ensure these areas are included in regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps must be monitored and documented in daily operations log. The high temp dishwasher rinse temp of the kitchen dishwasher and tasting room dishwasher must be monitored and documented in daily operations log. Quats dispenser sanitizer concentrations must be monitored with test strips and documented in daily operations log.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas in the kitchen require cleaning including under equipment and storage areas.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Do not store any items or utensils in the handwash basin. The handwash basin must remain unobstructed and available for handwashing at all times. NOTE : the handwash basin had liquid soap and paper towels.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There is currently no monitoring or documenting of the cooler temps , hot holding temps , high temp dishwasher rinse temp or sanitizer concentrations. Ensure the above noted items are monitored and documented on a daily basis in daily operations log.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall sanitation was good however areas under equipment need attention. Vent hood was very clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin located near the grill did not have paper towels and a pail was being stored in the basin. Ensure all handwash basins are unobstructed ie. no items present in the basin and as well are supplied with soap and paper towels.
  7. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser is empty and needs to be refilled.

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