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Tamarack Kitchen @ Island Lake Lodge

Cedar Valley Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tamarack Kitchen @ Island Lake Lodge has been inspected 10 times by Interior Health Authority since July 8, 2015. The most recent inspection, on June 24, 2025, found no infractions.

5 of 10 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: Food temperature control and Protecting food from contamination.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 26, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 8, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 separate inspections, most recently on August 29, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 8, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 3 times across 3 separate inspections, most recently on August 26, 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler 7 C must be 4.4 C or less
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: QUAT test strips are not available on site. Corrective Action: Ensure QUAT sanitizer test strips are available on site to test the concentration of the sanitizer in use.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips for the dishwasher sanitizer and the food contact sanitizer could not be located at time of inspection. Please locate test strips and inform Interior Health once complete.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan must be revised to include sous vide foods. Resource material from BCCDC on sous vide will be sent with this inspection report.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please update the food safety plan to include the 'lemon rind mixture' observed in the dry storage area at the time of inspection.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  10. Monitoring

    4 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ribs and sauces from last night's service were stored on the floor in the walk in cooler, uncovered and below a metal rack with visible debris. Discussed with sous chef who indicated the items will be discarded.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Visible debris noted on the racks of the walk in cooler. Ensure these areas are cleaned and sanitized regularly to prevent build-up of debris.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
      • 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): The sanitation plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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