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Mackenzie Outpost

5620 Mountain Rd Revelstoke BC V0E 2S1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mackenzie Outpost has been inspected 6 times by Interior Health Authority since August 14, 2018. The most recent inspection, on July 9, 2026, recorded 1 infraction.

1 of 6 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: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 9, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on June 23, 2025. 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 once on September 13, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 14, 2018. For example: 7 Are there handwashing stations available and properly supplied?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door remained open during operating hours for air flow. Door must remain closed, or entryway must be screened if it is to be kept open to prevent the entry of pests.
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Walk in cooler compressor fan covers had visible dust and dirt build up. Dirt and debris can detach from the fan blades and covers and fall onto food items stored in the cooler, causing contamination. Corrective Action F2.5 Regularly clean fan blades and covers, ensure that all stored food items are always covered.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff was observed scrubbing a dish in a small amount of sanitizer. Dishes must be washed in an approved manner. They must be washed, rinsed then fully submerged in an approved sanitizer.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cheese was being stored beside the grill and was measured at 15°C. Hazardous foods must be stored at 4° C or below to prevent the growth of pathogens. Store the cheese in the cooler until it needs to be used.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    0 infractions

  6. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): 1. Facility is currently connected to an existing well source. However source assessment has not been completed. 2. New sewerage system in place does not have a LoC and filing does not indicate that the system services the food service. Note: Facility will be closed for the summer season and reopen in December.
      • F1.4B Water supplied to the facility must be potable.
      • F1.4F Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Large equipment e.g. blender cannot be properly cleaned and sanitized due to the size of the sinks available. Note: Most equipment are brought back to mid-lodge for cleaning and sanitizing. However some equipment that is used throughout the day cannot be properly cleaned and sanitized during operation.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The 3 warewashing sinks are very small and they do not fit the largest equipment (e.g. blender).
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Facility does not have a designated handwashing sink. A separate handwashing is to be installed.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Layout was changed without prior approval. Discussed that a separate handwashing sink and an adequately sized 3 compartment sink (or possibly a 2 compartment sink) must be installed to allow for proper warewashing.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.

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