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Stoney Lake Lodge

Stoney Lake Douglas Lake BC V0E 1S0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Stoney Lake Lodge has been inspected 5 times by Interior Health Authority since July 26, 2016. The most recent inspection, on July 24, 2024, found no infractions.

2 of 5 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, Protecting food from contamination 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 once on July 26, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 26, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 26, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on June 7, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

  • 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 June 10, 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) Test papers for dishwasher chlorine sanitizer and quats sanitizer concentrations are to be on site. Order test strips from chemical supplier. Complete by July 3, 2019. b) Chef reports that new thermometers for the coolers have been ordered through food supplier.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) All food service establishments are required to have a written sanitation plan; information regarding sanitation plans are attached with this report; review the information and develop a plan. Advise Interior health when the plan is completed.
  5. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The chemical feed pump for the dishwasher sanitizer is leaking chlorine bleach, no sanitizer is detectable in the dishwasher. The chemical pump must be repaired. b) On a temporary basis a cap of bleach can be added to the dishwasher at the start of each wash cycle, or a chlorinated detergent can be used until the sanitizer pump is repaired. All dishes, wares and utensils must be sanitized. c) The quats sanitizer in the spray bottles must be renewed at the start of each day to ensure that a concentration of 200 ppm is maintained; the quats dispenser at the kitchen sink dispenses the sanitizer at 200 ppm.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): a) Corrected at time of inspection. Do not store raw meats above other foods; all raw meats are to be stored on the lowest shelf or place in the coolers to avoid cross contaminating other foods.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): a) Corrected during inspection. Cloth hand towels were being used in the common bathrooms in the lodge; only single use towels (e.g. paper towels) are to be used in common bathrooms or hand sinks.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) All food service establishments are required to have a written food safety plan; information regarding food safety plans are attached with this report; review the information and develop a plan. Advise Interior health when the plan is completed.
      • 17.1 - Operator must have on site a written 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) All food service establishments are required to have a written sanitation plan; information regarding sanitation plans are attached with this report; review the information and develop a plan. Advise Interior health when the plan is completed.

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