Ten-Ee-Ah Lodge
1799 Spout Lake Spout Lake BC V0K 1T0 · Restaurant - Food Service
Inspection summary
Ten-Ee-Ah Lodge has been inspected 4 times by Interior Health Authority since August 8, 2018. The most recent inspection, on June 16, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.
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 3 times across 3 separate inspections, most recently on June 16, 2026. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized 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 June 10, 2024. 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 once on June 10, 2024. For example:
7 Are there handwashing stations available and properly supplied?
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 8, 2018. For example:
4 Are proper freezing and thawing procedures followed?
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 June 7, 2022. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
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.
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix a bottle of sanitizer solution and ensure it is ready and available at all times. Note: Corrected During the Inspection
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Test strips were not available at the time of the inspection. Corrective Action: Acquire bleach test strips in order to ensure surface sanitizer is being mixed to the proper concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Facility did not have sanitizer mixed or available at the time of the inspection. Operators were using vinegar and water instead of sanitizer. Corrective Action: Vinegar and water is not an adequate form of sanitizer. Ensure a bleach sanitizer solution is being mixed to the appropriate concentration at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Counter top starting to show visible wear and tear. Corrective Action: Re-seal the counter top and ensure all surfaces are easily cleanable, durable, and made of non-noxious materials
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Hand soap was not present at the sink located at the bar. Corrective Action: Acquire hand soap and place it at the sink. F2.7C: Paper towel not available at the handwashing sink at the bar. Corrective Action: Acquire paper towel and ensure it is always available at the handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please complete food safety plan for food service. Health Officer to email template for completion and additional food safety resources that can be posted in kitchen, or printed and kept in binder for kitchen staff reference. Please email food safety plan on date noted above.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation plan required for food service. Please complete the template that Health Officer emails. 2) Dishwasher logs to be kept showing that staff are recording at least 1x daily the final rinse temperature (at least 180F). Please email copies of sanitation plan and logs on date noted above.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher rinse temperature not high enough. Rinse temperature gauge not working. Dishwasher must be repaired and until then the sanitizing of the dishes is to be done in a sink using 100 ppm chlorine solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): No foods shall be stored directly on the floor in the walk-in freezer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?