Skip to content
Loading map…

Albreda Lodge

8190 Yellowhead Hwy S Blue River BC V0E 1J0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
5.0 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

Albreda Lodge has been inspected 7 times by Interior Health Authority since February 20, 2014. The most recent inspection, on January 20, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. 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 Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on January 27, 2025. 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 January 27, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 29, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 29, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 8 times across 5 separate inspections, most recently on January 20, 2026. For example: 4 Are written sanitation procedures (Sanitation 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.

7 inspections

  1. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Logs to be kept for the glassware washer and the dishwasher. Email copies to Health Officer on date noted.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer in spray bottles >400ppm. Diluted at the time of inspection. Ensure that staff use test strips to verify correct concentration. Quats at concentrations >400ppm can leave residue on food contact surfaces that can contaminate food. Note: • Dishwasher >71C at dish surface. • Bar glassware washer 71C at glass surface.
      • 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): • Sanitizer in incorrectly labelled bottle - Corrected during inspection. • If wiping cloths are used to sanitize food contact surfaces, please keep cloths in sanitizing solution when not in use, otherwise paper towel (single use) can be used to spray and wipe after sufficient contact time.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Sous vide updates for plan required - finalized plan required if sous vide cooking to be/is being used. Reach out to Wiegele Blue River as they have crafted sous vide plan already. • Cooling logs required for batch cooling. 2 weeks to email cooling logs.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • "milk" fridge @ bar maintaining items >4C. Move potentially hazardous items (milk, etc.) until unit can maintain items <4C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel on a dispenser required for bar area.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food Safety Plan is required - Health Officer to email information and posters. • Milk cooler to be included in logs - currently not writing down the temperature.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plan required for facility. Health Officer to email template for completion. • Dishwasher logs required 1x daily - ensure final rinse temperature is logged at least 1x daily for both dishwashers - >180F or 82C.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. 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) Dishwasher not reaching 82 deg C at the gauge. Highest temperature 68 deg C as measured at dish surface. Facility is aware and maintenance has been called. In the interim, please use the dishwasher for washing/rinsing and then set up manual sanitizer 200ppm quats for 2 minutes and then air dry. 2) Glassware washer is not working - as per above, use dishwasher for wash/rinse and manual sanitizer 2 mins/air dry.
  5. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Facility should keep cooling logs for batch cooling to ensure critical temperature ccps are met and records kept.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Ensure logs are kept for the dishwasher 1x daily verifying final sanitizing rinse temperature > 180 deg F/82 deg C.
  6. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs required at least 1x daily for all: fridges, freezers, hot holding (> 2 hours). 2) Temperature logs required for cooling of batches. 3) Food safety plan to be completed. EHO to email template. EHO left temperature logs and will email food safety plan template.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation logs required for dishwasher - record the final rinse > 180 F or > 82 deg C at dish surface. 2) Logs to be kept showing concentration of sanitizer is checked to ensure it is still at required levels. 2) Sanitation plan required. EHO to email template for completion.
  7. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Rico6227

    Brought my passenger there. It looks like a very nice rustic place. Not sure I could afford to stay there but it looked very nice

  • Bill Sweasy

    Outstanding food and accommodations. Staff was over the top helpful.

  • dylan kelly
  • Oscar Fox
  • Rico6227

    Brought my passenger there. It looks like a very nice rustic place. Not sure I could afford to stay there but it looked very nice

  • Bill Sweasy

    Outstanding food and accommodations. Staff was over the top helpful.

  • dylan kelly
  • Oscar Fox
Own this business? Add a badge to your website