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The Lookout Restaurant at Gray Monk

1055 Camp Rd Lake Country BC V4V 2H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Lookout Restaurant at Gray Monk has been inspected 4 times by Interior Health Authority since August 26, 2021. The most recent inspection, on June 24, 2025, found no infractions.

2 of 4 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: Protecting food from contamination and Cleaning and sanitizing.

The last 2 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.

  • 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 April 19, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 26, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 26, 2021. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Used mixing bowl at room temperature. Potential pathogen growth. Corrective Action: Place mixing bowl in cooler after use while in service. Wash and sanitize mixing bowl and tongs at least every 4 hours. Bar mats under dishware washed once per week. Corrective Action: Wash, rinse, sanitize, and air dry bar mats twice per week or more frequently if needed. Scoops stored in dry ingredients bins. Corrective Action: Scoops must have one point of hand contact. Store scoops outside of bins or within the bins in designated holders outside of the food. Worn strainer starting to entangle. May create a physical hazard. Corrective Action: Inspect all equipment and utensils to ensure they are safe for use. Discard of any equipment not deemed safe. Corrected During Inspection. Unsatisfactory storage of steam wand wiping cloth. Potential pathogen growth when cloth used and left out at room temperature. Corrective Action: Submerge wiping cloth in sanitizer for at least 30 seconds between tasks. Test or change sanitizer buckets every 2 hours or when visibly dirty.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure proper monitoring logs of all cooler and hot holding items is maintained daily. Low temp dishwasher sanitizer concentrations need to be tested and monitored daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher had zero sanitizer present as dispensing container was empty. Ensure dishwasher sanitizer is monitored and documented daily.

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