Duncanby Lodge
4 Goosebay Walk, Rivers Inlet BC · Food Service Establishment 1
Inspection summary
Duncanby Lodge has been inspected 5 times by Vancouver Coastal Health since July 19, 2023. The most recent inspection, on July 21, 2026, recorded 1 infraction.
1 of 5 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: Food temperature control and Cleaning and sanitizing.
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.
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 5 times across 3 separate inspections, most recently on July 21, 2026. For example:
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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 July 22, 2025. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on July 16, 2024. For example:
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
About this data
These results come from Vancouver Coastal Health, 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
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
0 infractions
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
5 infractions
- Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
- Potentially hazardous food is not reheated rapidly to 74°C.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
- Routine
2 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Potentially hazardous food is not stored or displayed at 60°C or above.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.