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Grizzly Neighbourhood Pub

600 1st Avenue, McBride, V0J 2E0 · Restaurant

Official record from Northern Health →

Inspection summary

Grizzly Neighbourhood Pub has been inspected once by Northern Health Authority, on September 16, 2025. The most recent inspection, on September 16, 2025, recorded 1 infraction.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 once on September 16, 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.

1 inspection

  1. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: During the inspection, no active sanitizer was detected in the mechanical dishwashing equipment. This presents a significant public health concern, as the dishwasher is not adequately cleaning and sanitizing utensils. *Sanitizing solutions must be sufficiently concentrated to destroy bacteria and other harmful microorganisms on food-contact surfaces. Failure to properly sanitize surfaces may lead to contamination of staff, clients, and food, increasing the risk of foodborne illness.
      • Corrective Action: Staff will use the dual comaprtment sink for sanitizing equipment using bleach solutiion until the dishwasher gets serviced. The chlorine sanitizer concentration must be between100 ppm and 200 ppm for effective sanitization. The operator must create and maintain daily logs to record dishwasher sanitizer concentrations. This ensures ongoing compliance and confirms that all dishware and utensils are being properly sanitized with active solution.

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