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Pennask Lake Fish & Game Club

Pennask Lake Rd Pennask Lake BC V0E · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pennask Lake Fish & Game Club has been inspected 7 times by Interior Health Authority since June 11, 2015. The most recent inspection, on July 24, 2025, found no infractions.

4 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.

The last 4 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.

  • 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 10, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on July 18, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 18, 2016. For example: 12 - Is the contact information the same?

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

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection there was no sanitizer prepared for sanitizing food preparation surfaces. sanitizer must be available for use at all times during operating hours. Use a quats sanitizer or a chlorine (bleach) sanitizer in a spray bottle or a wipe cloth pail. +++Correct procedure right away+++
  6. Monitoring

    3 infractions

    • 12 - Is the contact information the same?
      • Observation(s): a) There is a new new general manager for this facility, contact information must be updated by Interior Health admin.
      • 12.1 - Updated contact information must be provided to the health officer.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) (Outstanding from 2015 inspection) All food facilities must have a written food safety plan on site, at the time of inspection a food safety plan could not be found. Information on writing a food safety plan is attached with this report; please review the information and develop a written plan, the blank generic forms can be used as your plan. Please advise Interior Health when the food safety plan is complete (250-851-7349).
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) (Outstanding from 2015 inspection) All food facilities must have a written sanitation plan on site, at the time of inspection a sanitation plan could not be found. Information on writing a sanitation plan is attached with this report; please review the information and develop a written plan, the blank generic forms can be used as your plan. Please advise Interior Health when the sanitation plan is complete (250-851-7349).
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Advised the chef that information will be provided (attached). Please develop a plan and advise Interior Health when complete.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Advised the chef that information will be provided (attached). Please develop a plan and advise Interior Health when complete.
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