Cafe Mount Robson
18344 Highway 16 East, Valemount, V0E 2Z0 · Restaurant
Inspection summary
Cafe Mount Robson has been inspected 5 times by Northern Health Authority since September 29, 2022. The most recent inspection, on July 17, 2026, recorded 1 infraction.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
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.
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 4 times across 3 separate inspections, most recently on July 17, 2026. For example:
301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
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 across 2 separate inspections, most recently on June 12, 2025. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 2 times across 2 separate inspections, most recently on July 11, 2024. For example:
201 - Critical Food contaminated or unfit for human consumption [s. 13]
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 June 8, 2023. For example:
402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
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.
5 inspections
- Routine Inspection
1 infraction
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Meat debris can be observed on the surface of meat slicer that was cleaned.*Food debris may harbour pathogen that increase risk of contamination.
- Corrective Action: Operator to re-clean meat slicer prior to it being use again.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigerator for storing dairy was not able to maintain 4°C. Operator is aware of issue and only store a small amount of product inside for 4 hours before discarding. Temperature of potentially hazardous food must be store at 4°C or below to prevent growth of pathogens.
- Corrective Action: Operator continue to monitor refrigerator and ensure only small amount of product is stored in refrigerator as immediate corrective actions. Refrigerator should be repair or replace.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
3 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) A bottle of maple syrup was kept outside even though the manufacturer's instructions state that it should be kept refrigerated after opening. Operator confirmed that the bottle was left outside for long time. Public health significance : Food items should be stored in accordance with manufacturer instructions to ensure food safety.
- Corrective Action: Operator discarded the bottle of maple syrup immediately.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: During the inspection, the meat slicer was found in an unsanitary condition with small meat pieces present on the machine. Public health significance: Bacteria could grow on the leftover meat pieces and potentially could contaminate fresh cut meat pieces.
- Corrective Action: Meat slicer parts should be taken apart and thoroughly washed, rinsed, and sanitized after each shift.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Chopping board surfaces have lots of cuts and grooves which makes it difficult to thoroughly clean. Public Health Significance : The cuts and grooves on the chopping board may harbour bacteria and can lead to cross contamination. It is important for food contact surfaces to be smooth and non-absorbent.
- Corrective Action: To ensure smoothness, either replace the existing cutting board with a new one or resurface it.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
1 infraction
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: It was observed that an employee was using mobile device while making sandwiches and skipped washing hands before getting back to the sandwiches.
- Corrective Action: Need education
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Routine Inspection
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods (milk products and pastries) are stored above 4°C in a display cooler in the serving area. (Public Health significance) - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) Some food products were stored on the ground near the sandwich cooler and within the walk-in cooler. 2) One of the staff was wearing fake nails during food preparation, and there were also used coffee cups in the food preparation and service areas. 3) Light bulbs in dishwasher area do not have covers (Public Health significance) - Food stored on floor may become contaminated with mop water, pests, or chemicals. Fake nails may break off and are not easy to clean, leading to contamination of food. Staff drinking and eating in food preparation area can also lead to contamination of food, leading to illness in public. Broken lights can cause shards of glass to contaminate food and food equipment, and are nearly impossible to clean up.
- Corrective Action: 1) Food items should be stored at least 15 cm off the floor. 2) Staff should not wear fake nails. Staff should not eat or drink in the food preparation and service area. 3) Light bulbs should be covered with individual sleeves or fixture covers.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Sanitizer solution in spray bottles were less than 400 ppm QUATs. Dirty wiping clothes were also observed. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Dirty wiping clothes can harbour disease-causing bacteria.
- Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 400 ppm QUATs)- follow manufacturer's specifications. Store wiping clothes in sanitizing solution between use or replace more frequently.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]