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Caribou Grill

1002 5th Avenue, Valemount, V0E 2Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Caribou Grill has been inspected 2 times by Northern Health Authority since July 17, 2023. The most recent inspection, on August 18, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination 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.

  • 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 3 times on July 17, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 on August 18, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. Cloths once used can harbour pathogens if left as used at room temperature.
      • Corrective Action: Operator to store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs after used. Have test strip on-site to ensure it is being monitored.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizer (QUAT) detected in sanitizer spray bottles. Sanitizing solutions must be strong enough to remove pathogens on surfaces to limit contamination.
      • Corrective Action: Operator re-fill spray bottle from fill station. Please ensure staff is trained and knows how to operate sanitizer fill stations.
  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat was stored above uncovered French fries inside a refrigerator next to the grill. Contact with and dripping fluids from raw foods can contaminate food stored below and lead to foodborne illness.
      • Corrective Action: Operator moved French fries above the raw meat. Raw protein should be stored at the bottom to limit risk of contamination from their drippings.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A tray of baked bread awaiting to be served was stored in a table drawer, with parts touching the drawer's side. Contamination can be introduced from surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator moved bread onto a metal rack. Food should be store in a manner that is protected from contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Ready-to-eat food items, such as cooked mushrooms and mashed potatoes, were stored uncovered inside the walk-in cooler. Cooked food may be subject to microbials and dust contamination inside the cooler when not covered. This can increase the risk of foodborne illness.
      • Corrective Action: Operator covered the food items. Storage practices should be reviewed so all future ready-to-eat items are protected from contamination.

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