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Haida House at Tllaal

2087 Beitush Road, Tlell, V0T 1Y0 · Restaurant

Official record from Northern Health →

Inspection summary

Haida House at Tllaal has been inspected 5 times by Northern Health Authority since March 29, 2022. The most recent inspection, on March 25, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on March 25, 2026. 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 5 times across 2 separate inspections, most recently on March 25, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times on March 29, 2022. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 25, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

5 inspections

  1. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in the walk in freezer in the back is stored on the ground. (Public Health Significance) Storing food on the ground and not a minimum of 15 cm (6 inches) off the ground does not allow for proper cleaning and sanitizing of surfaces and may lead to serious illness and injury.
      • Corrective Action: Store all food products up off the floor a minimum of 15 cm (6 inches) to help facilitate cleaning and sanitization.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. There was an air bubble in the sanitizer line at time of inspection preventing sanitizer solution from properly being dispensed. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Ensure the sanitizer can properly be dispensed at all times. Prime the sanitizer line to remove the air bubble.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a build up of grime and grease in the corners, and under major appliances in the kitchen. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces in the kitchen.
  2. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoop for ice left in the ice machine in the bar. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, including flour and whole wheat flour in the back of the kitchen. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Build up of grease in fume hood observed. (Public Health Significance): Grease build up can lead to an attraction of pests into the facility (food source). Pests carry and harbour diseases that can lead to serious illnesses.
      • Corrective Action: Clean the build up of grease from the fume hood.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: QUATs sanitizer dispenser does not dispense the correct concentration for effective sanitization. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration ( 200 ppm QUATs)- follow manufacturer's specifications). Have the dispenser serviced to deliver the correct concentration of sanitizer. Use test strips to confirm concentrations. Use an alternative sanitizer (200 ppm QUATs mixed according to manufacturer's instructions, or 200 ppm chlorine bleach) until the dispenser is able to dispense the correct concentration.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Alcohol storage room has bare wooden shelves present. (Public Health Significance): If anything were to accidentally spill or break the bare wood would absorb the liquid. The liquid would not be able to be cleaned or sanitized out of materials like raw wood. Therefore it can linger, and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lights in the back of the kitchen are not either shatterproof bulbs or have shatterproof covers. (Public Health Significance) Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Replace the lights with shatter proof bulbs or add shatter proof covers.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen raw fish was stored uncovered and open to contamination in the walk-in freezer. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food stored on the floor of the walk-in freezer. All food needs to be stored at least 15cm up off the floor to prevent contamination from potential floor residues and allow for visibility during routine cleaning and sanitization.
      • Corrective Action: Move food at least 15 cm up off the floor.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Frozen raw fish stored in walk-in freezer at -13°C. To maintain ideal quality and shelf-life potentially hazardous food items such as raw fish need to be stored below -18°C.
      • Corrective Action: Reduce temperature of walk-in freezer.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Several refrigeration units were lacking accurate thermometers. These include: 1st prep table cooler from entrance, sliding door "pepsi" cooler, and chest freezer in back storage area.
      • Corrective Action: Obtain thermometers for the identified refrigeration units. Ensure that all refrigeration units are equipped with accurate thermometers to facilitate monitoring of storage temperatures.

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