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Bell 2 Lodge

24924 Highway 37 North, Regional District - Kitimat-Stikine, V0J 3S0 · Restaurant

Official record from Northern Health →

Inspection summary

Bell 2 Lodge has been inspected 3 times by Northern Health Authority since August 26, 2024. The most recent inspection, on June 23, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on July 21, 2025. 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 26, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Vacuumed sealed packages of individually portioned foods were placed into a waterbath with a sous vide element set at 50°C to reheat. While a sous vide unit maybe able to reheat properly, the technique used was incorrect and could lead to proliferation of bacteria and potentially food borne illness.
      • Corrective Action: Foods must be reheated to 74°C before placing in a hot holding unit and maintain a temperature of 60°C or more.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Chest freezer inside the storage room located outside the main buidling had a build up of food debris that could contaminate food. Chest freezer below stairs and freezer beside deep fryer had build up of ice which prevents adequate cleaning and sanitizing.
      • Corrective Action: Operator to defrost, clean and sanitize freezers.
  3. Routine Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in upstairs dry storage room is covered with carpet.
      • Corrective Action: Floors in areas where foods are prepared or stored must be smooth, impervious to moisture, easy to clean, durable and non-toxic. Carpet in upstairs dry storage room must be removed and the floor finished with a suitable material (e.g., linoleum, vinyl plank).
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wood shelving unit in walk-in freezer was not properly finished.
      • Corrective Action: All surfaces on which foods are stored must be smooth, impervious to moisture, easy to clean, durable and non-toxic. Wood shelving unit in walk-in freezer must be properly finished (e.g., painted).
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