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Cathedral Mountain Lodge

1 Yoho Valley Rd Field BC V0A 1G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cathedral Mountain Lodge has been inspected 10 times by Interior Health Authority since July 31, 2013. The most recent inspection, on August 26, 2026, recorded 1 infraction.

4 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, Food temperature control and Cleaning and sanitizing.

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 August 26, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on August 14, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 1, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 August 13, 2015. For example: 15 - 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 3 times across 2 separate inspections, most recently on August 28, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Ventilation hood is soiled and requires cleaning. 2. Exterior of large food storage bins are soiled and require cleaning.
      • 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.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of prep cooler and found it to be 7°C. Potentially hazardous foods should be held at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Chemical bottles should be properly labelled to reflect contents.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of prep cooler and found it to be 7°C. Potentially hazardous foods should be held at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Chemicals should be labelled. The prep cooler cutting board is worn and requires repair/replacement to be smooth, durable, impervious, easy to clean.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of prep cooler and found it to be 8°C. Potentially hazardous foods should be held at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some of the handles of the tongs are deteriorating and require replacement to prevent contamination of food. 2. Area under the cooking equipment is soiled and requires cleaning. 3. Chemicals should be labelled.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Prep table cooler was 5-8°C on the bottom and 6-10°C on the top. Ensure this cooler can maintain temperatures of ≤4°C on the top and bottom. Unit may require adjustment. It is recommended that you keep temperature logs for all the coolers. Thawing is done in the cooler or under cold running water.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Knives are being stored on a magnetic strip under the paper towel dispenser by the hand wash sink. The knives get dripped on when getting paper towel. Ensure the knives are moved to a location that is more sanitary. 2. Meat slicer had been put away with food debris on it. Ensure the meat slicer is cleaned more regularly/thoroughly. 3. The ice scoop was being stored directly on the ice machine. Store the scoop in a container and ensure the container and scoop are put through the dishwasher daily. High temperature dishwasher reaching acceptable temperature. Quats sanitizer spray bottle at acceptable concentration.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): In walk in cooler raw fish was stored above individual unwrapped portions of butter. Ensure all raw meats are stored below any ready to eat foods to prevent accidental cross contamination. Most foods are covered.
  9. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Wiping cloths left out on counter in between uses. Wiping cloths must be either single use or kept in a bucket of approved sanitizer (100-200 ppm bleach/ 200 ppm Quats) when not in use. If you choose the bucket method, ensure the sanitizer is changed every 2 hours and a new cloth is used. 2. Meat slicer was put away with food debris present. Ensure the slicer gets cleaned and sanitized after every use. Spray bottle of Quats sanitizer at 200 ppm
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Most cutting boards are worn & grooved. The grooves make it difficult to effectively sanitize. Ensure these are either replaced or resurfaced. 2. The staff bathroom door opens directly into the kitchen. Ensure self closing hinges are installed to ensure the door is closed at all times. 3. More cleaning is required in hard to reach areas. Ensure this is done more regularly. 4. The back door was open during most of the inspection. When the screen was pulled across it was noted to have rips along the bottom which can allow for the entry of pests. Ensure the back door is closed at all times or have a screen door that is in good repair to keep pests out of the kitchen.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. The handwash sink in the kitchen area is blocked by the garbage and dishwashing racks. The sink is full of pots. The handwash sink must always be clear and available for handwashing at all times. Do not store dirty dishes or other items in the sink. 2. Handwash sink in coffee/serving area had no paper towel. ensure a paper towel dispenser is mounted by the sink. 3. Handwash sink in the bar area had no paper towel, ensure a paper towel dispenser is mounted by the sink.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food safety plan on site. Submit a food safety plan to me for review and ensure it is always kept on site.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan on site. Submit a sanitation plan to me for review and ensure it is always kept on site.
  10. Monitoring

    0 infractions

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