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Cariboo Monashee Heli Ski Lodge

960 Harrwood Dr Blue River BC V0E 1J0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cariboo Monashee Heli Ski Lodge has been inspected 10 times by Interior Health Authority since November 21, 2013. The most recent inspection, on January 16, 2026, recorded 1 infraction.

2 of 10 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on December 11, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 29, 2023. 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 16, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 22, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • glassware washer adjacent to the larger commercial dishwasher requires logs kept showing wash/final rinse temps.
  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): • Food debris noted on the meat slicer - staff removed for cleaning and sanitizing at the time of the inspection. Corrected during inspection - CDI. • Main dish washer 71.2C at dish surface • Glass ware washer 75.8C at dish surface
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Sauerkraut stored in a manner that could allow for contamination. Please cover and move to a suitable location. Corrected during inspection - CDI. • Unlabeled bucket of sanitizer. Corrected during inspection - CDI.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Please update food safety plan to include: sous vide, sauerkraut as these items/processes are not covered in the current FSP. Health Officer will email information to assist/provide guidance as to what information is required. • Please ensure cooling logs are kept for batch cooling. Please send logs for cooling along with the updated food safety plan as noted above.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Hand wash sink in the process of being replaced - provide photo once completed. • Note: 2x fridges (empty) running >4C at the time of inspection - may not have been adjusted/turned on the day prior. Staff adjusted at time of inspection, and staff to monitor to ensure fridge units can maintain foods <4C. Food items not to be put into the unit(s) until they can maintain <4C.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Note: Longer term facility to look at: refinishing wall where surfaces have worn. Refinishing/replacing shelving in the dry good room where the white paint is chipping off the shelves.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Sausages not to be hung under walk in cooler condenser unit - could lead to contamination if unit leaked. It’s also a good idea to cover the hanging sausages in a food grade plastic bag to stop the sausages from drying out, protection from contamination and capture any leaking juices where applicable. Discussed/CDI with operator.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Ensure paper towel dispenser gets repaired ahead of the 23/24 season (facility is closing in 3 days).
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Bucket of sanitizer < 200ppm at the time of inspection. RESOLVED at the time of inspection. Note - Dishwashers x 2 adequately heat sanitizing > 71 deg C at dishsurface as measured by DishTemp(c) Plate Simulating Dishwasher Tester.
      • 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): 1) Do not store raw meat above the service carts containing RTE foods. This infraction is not listed as critical as there were several controls in place, such as the meats being unopened/sealed and in bins with trays above covered items. However, with that being said, storing raw items above RTE has the ability to contaminate RTE foods and this practices should be amended. Have staff reorganize the walk in so that raw meats are stored on the lowest shelf, on the other side of the cooler or in any manner that prevents possible contamination of RTE foods. Please take a photo and email the Health Officer showing the reconfiguration of the cooler on or before the date noted above.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Cooling logs to be kept for batches to ensure temperature CCPs are met. Please begin keeping logs and send a copy to me on the date noted above. Note: If recipes do not change and batch sizes are the same, logs can be done for the initial batch and then logged when/if recipe or size of cooled items changes.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Have staff log the dishwasher final rinse temperature 1x daily. Please begin keeping logs this week and send a copy to me on date noted above. EHO to email logs.
  8. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Do not store uncovered produce below the shellfish. Cover items to protect from contamination. Do not store raw vegetables below raw seafood. Discussed with head Chef - RESOLVED. In general, all items labelled, dated, FIFO, stored in a manner that prevents contamination. Chemicals stored in labelled bottles. Chemicals and cleaners stored separate from food items.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Many cutting boards were deeply scored, deeply scored cutting boards make it difficult to clean and sanitize them effectively. Prior to next season, ensure deeply scored/stained cutting boards are taken out of service and facility is provided with new cutting boards.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Repeat code from last year: full plan must be provided. EHO to email template. Plan must be completed prior to next seasons operations (Interior Health must receive and approve the copy before beginning operation).
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation information is posted: Sealed Air/Diversey Care poster notes the cleaners and sanitizers, Posters adjacent to the dishwasher and 3 compartment sink list out procedures on dishwasher/manual washing, however, further information is required that lists out the cleaning and sanitizing frequency of all items in the kitchen. This is a repeat code from last year: full plan must be provided. EHO to email template. Plan must be completed prior to next seasons operations (Interior Health must receive and approve the copy before beginning operation).
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Repairs required to walk in freezer - line burst.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Facility is closing this week for the season - ensure that a completed food safety plan is provided for opening December 2016.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Facility is closing this week for the season - ensure that a completed food safety plan is provided for opening December 2016.
  10. Monitoring

    0 infractions

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