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Atlin Mountain Inn & Discovery Saloon

39 Lake Street, Atlin, V0W 1A0 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. Butter chicken was observed being reheated inside a food warmer. This is not acceptable (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Rehead foods quickly to 74°C for 15 seconds prior to hot holding at 60°C or higher. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, meat observed thawing on a rack at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
  2. Routine Inspection

    2 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces in the dry storage room for the restaurant kitchen were not finished or improperly finished. Shelves were bare wood and floor was carpeted. These type of surfaces are not smooth, impervious to moisture, easy to clean, durable and non-toxic.
      • Corrective Action: Shelves in the dry storage room for the restaurant kitchen must be properly finished (e.g., painted) and carpet on the floor removed and the floor finished with a suitable material (e.g., vinyl plank flooring). Shelves and floor must be smooth, impervious to moisture, easy to clean, durable and non-toxic.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The Food & Beverage Manager must hold a valid FoodSafe level 1 certificate, or a valid certificate from an equivalent course. Additionally, there must be at least one person working in kitchen with a valid FoodSafe level 1 certificate (or equivalent) at all times.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times and when available, provide a copy of the Food & Beverage Manager's FoodSafe level 1 certificate (or equivalent) to an Environmental Health Officer with Northern Health.
  3. Initial Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food (pizza dough/shells) were being stored in garbage bags in the walk-in freezer. This is not acceptable as garbage bags are not food grade and may contain chemicals for odour suppression that may contaminate foods.
      • Corrective Action: Do not use garbage bags for food storage, and only use food grade containers, bags, and wrapping for the storage of foods.