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Winston Lodge

1593 Cache Close Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Winston Lodge has been inspected 5 times by Interior Health Authority since April 1, 2014. The most recent inspection, on August 27, 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on July 3, 2019. 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 2 times across 2 separate inspections, most recently on July 3, 2019. 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 March 29, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 April 4, 2017. For example: 7 - 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 July 3, 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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that cutting board above the line cooler was heavily stained and scored from extended use, making it difficult to clean and sanitize. All food contact surfaces must be in good condition and easily cleanable.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods were stored for greater than 2 hours in a refrigeration unit that measured 15°C. Potentially hazardous foods must always be stored at less than 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure all refrigeration units are equipped with working thermometers displaying less than 4’C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Garbage bags were being used to cover pizza dough in the downstairs walk-in cooler. Discontinue this practice immediately. Only food grade materials must be used for food destined for human consumption.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers were absent from the refrigeration units in the downstairs storage area. Ensure these units are equipped with accurate thermometers displaying ≤4°C at all times.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ice scoops in the bar and downstairs were stored on top ice and ice machine. Ensure the ice scoops are stored in a manner protected from contamination. For example, in a separate container or affixed to the wall.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan has not been developed for the facility. A food safety plan must be developed and a written copy kept on-site for staff during times of operation. Resources and templates have been provided to the owner/operator.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan has been developed, but was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Resources and templates have been provided to the owner/operator.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  5. Monitoring

    0 infractions

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