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Atlin Mountain Inn & Discovery Saloon

39 Lake Street, Atlin, V0W 1A0 · Restaurant

Official record from Northern Health →

Inspection summary

Atlin Mountain Inn & Discovery Saloon has been inspected 3 times by Northern Health Authority since June 25, 2024. The most recent inspection, on June 18, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 on June 18, 2026. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 12, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 June 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 12, 2025. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern 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.

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.
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