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Woody's Pub

9882 Hwy 97 Lake Country BC V4V 1V7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Woody's Pub has been inspected 9 times by Interior Health Authority since June 25, 2014. The most recent inspection, on December 3, 2024, recorded 1 infraction.

1 of 9 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 7 times across 5 separate inspections, most recently on November 3, 2023. 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 4 times across 3 separate inspections, most recently on December 3, 2024. For example: 7 Are foods protected from contamination?

  • 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 August 5, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 6, 2022. For example: 2 Are proper pest control measures in place on the premises?

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

  1. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Beef roast stored uncovered underneath shelving. Corrective Action: Ensure all cooling food is stored in a manner which prevents contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep-line cooler measured above 4°C at beginning of inspection. Ensure continuous monitoring of prep-line coolers to ensure proper temperature controls especially during busy times when top cover remains open. Recommend filling prep-line cooler containers less, adding additional lids to less used products, or ensure that the prep cooler lid remains closed.
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Sticky fly trap too close in proximity to food preparation area. Fly carcasses MAY contaminate food preparation area or product. Corrective Action: Remove sticky fly trap from areas where food is prepared, stored, or transported through. Place in areas which may not contaminate product or preparation areas.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep-line cooler above 4°C at beginning of inspection. Ensure continuous monitoring of prep-line coolers to ensure proper temperature controls especially during busy times when top cover remains open. Recommend filling prep-line cooler containers less, adding additional lids to less used products, using metal inserts (hold temperature better), and only having out when you will use within 2 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Ensure all food in coolers/walk-in if covered with lid or plastic wrap to ensure no cross contamination of food products.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fill bucket with sanitizer solution. Store and submerge surface wiping cloths in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours or when visibly dirty.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Do not that frozen ribs at room temperature. Thaw items in the cooler or under cool running water. All coolers were below 4C. All cooler temps are monitored and documented daily = excellent.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The quats dispenser was dispensing only 50 ppm of solution and 200 ppm is required. Repair quats dispenser immediately. The low temp dishwasher was dispensing zero sanitizer. Repair dishwasher immediately to maintain a bleach solution of 100 ppm The glass washer was dispensing zero sanitizer. Repair glass washer immediately to maintain a bleach solution of 100 ppm The dishwasher , glass washer and quats dispenser is required to be tested and documented daily .
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Protective light covers are required on all lighting units NOTE : overall condition and cleanliness is very good.
  7. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Overall procedures are very good however large containers of items such as soups need to be cooled in smaller-shallow containers rather than large pails. Generally items are cooked to order.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): BAR GLASS WASHER DID NOT FUNCTION CORRECTLY AS THERE WAS NO SANITIZER PRESENT AS VERIFIED BY TEST STRIPS : REPAIR IMMEDIATELY A SPRAY BOTTLE WITH SANITIZER IS REQUIRED IN THE KITCHEN AT ALL TIMES TO SANITIZE CUTTING BOARDS AND SURFACES There was no sanitizer present in the kitchen to use on surfaces. The dishwasher located in the kitchen had sanitizer as verified by Cl test strips.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): HANDWASH BASIN IS ONLY FOR HANDWASHING AND NO OTHER PURPOSE A whisk was in the handwash basin at the time of inspection
  8. Monitoring

    9 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): After cooking chicken breasts they must be moved to the coolers as soon as possible. Soup temps were above 60C
    • 3 - Are proper cooling procedures followed?
      • Observation(s): After cooking chicken breasts they must be moved to the coolers as soon as possible.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Meats thawing in coolers had blood dripping on the floor and exiting outside the walk in cooler. NOTE : MEATS ARE THAWED IN COOLERS WHICH IS A GOOD PRACTICE.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): There are no sanitizing procedures for surfaces in the kitchen. The was clearer used but no sanitizer is used. SANITIZER IN SPRAY BOTTLES OR WIPING CLOTH BUCKETS MUST BE USED. NOTE THAT THE WIPING CLOTHS ON THE CUTTING BOARDS ARE DAMP WITH WATER , NO SANITIZER IS USED , AND ARE A SEVERE HAZARD AS THEY ALLOW THE SPREAD AND GROWTH OF ORGANISMS.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meat was stored above ready to eat items in the tall kitchen cooler. All raw products must be stored below ready to eat products.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): REPAIR SALAD PREP COOLER IMMEDIATELY AS THE TEMP WAS 11C AND MUST BE MAINTAINED BELOW 4C. General sanitation needs attention especially on the floor and walls. Remove pails and other items from kitchen floor.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin was absent of liquid soap. The handwash basin was used for storage AND MUST BE FREE OF ANY ITEMS IN THE BASIN AS TO ALLOW HANDWASHING.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  9. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Handwash basin did not have soap present. Corrected during inspection.
      • The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): Dishwasher sanitizer was not present. New sanitizer was used and now works correctly.

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