Summit Lake Ski Lodge Kitchen
2915 Hwy 6 Summit Lake BC V0J 2S0 · Restaurant - Food Service
Inspection summary
Summit Lake Ski Lodge Kitchen has been inspected 9 times by Interior Health Authority since March 7, 2013. The most recent inspection, on May 6, 2026, found no infractions.
6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
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 January 23, 2018. For example:
3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on December 30, 2015. For example:
17 - Are written food handling procedures (Food Safety 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 March 7, 2013. For example:
1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health impediments regulation?
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.
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 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?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health impediments regulation?
- Observation(s): Margarine had 2 grams of transfat out of 8 grams total fat. Provided transfat info card and operator had no problem with changing brand.
- 1 Observation, Low Severity of Consequences : All spreadable margarines and oils must meet the restriction of 2% Trans Fat or less of total fat content.
- 8.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health impediments regulation?