Skip to content
Loading map…

Meziadin Junction Camp Restaurant

15652 Highway 37, Meziadin · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted via email on December 16, 2025. The operator provided information regarding corrective actions taken in response to a violation noted during the October 28, 2025 routine inspection regarding the function of the commercial dishwasher. An on-site inspection was not conducted by an Environmental Health Officer with Northern Health.
      • Corrective Action: N/A
  2. Routine Inspection

    2 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) In house prepared garlic in oil was being stored at room temperature. This is a high risk activity due to the potential for the growth of botulism and the contamination of foods with botulism toxin.
      • Corrective Action: Garlic in oil must only be stored in a cooler capable of maintaining foods at or below 4°C. This also applies to other foods, such as ginger in oil. In house prepared garlic in oil was discarded at the time of inspection.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Commercial dishwasher was not injecting chlorine during the sanitize cycle and staff could not address the problem at the time of inspection. Dishes, utensils, cook ware and other items washed in the dishwasher must be sanitized with a 25 to 50 ppm chlorine solution.
      • Corrective Action: Dishes, utensils, cook ware and other items must be washed and sanitized between use. Until such time as a technician can service the machine or staff can repair it, dishes, utensils, cook ware and other items must be manually sanitized by adding chlorine (e.g., bleach) to the sanitize cycle of the dishwasher (staff where shown how to do this), or in a large enough sink filled with a 100 to 200 ppm chlorine solution. Dishwasher must be repaired so that chlorine is injected during the sanitize cycle at the required concentration and chlorine test strips must be purchased and used to ensure the dishwasher is sanitizing at the required chlorine concentration.
  3. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C). Observed large commercial refrigerator (unit#9) ambient temperature on digital display a temperature of 6.7 °C. Operator indicated that a large food delivery of food products for the camp kitchen was received 20 minutes prior to time of inspection. Elevated temperatures were determined to be due to the constant opening and closing of equipment doors from incoming / received food products from a Sysco Delivery Truck order. The environmental health officer re-checked the large refrigeration equipment 40 minutes after the initial temperature measurement at the beginning of the inspection and the refrigeration unit temperature was observed at 4.1 °C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator is to monitor and log temperatures regularly at two hour time intervals, adjust refrigerator temperature and / or have repaired as necessary to provide a temperature of 4°C at all times. Operator is to ensure in situations were the refigeration equipment is unable to decrease ambient cold-holding storage temperatures at or below 4°C, that all potentially hazardous foods are moved to working refrigeration units immediately--or discard the potentially hazardous foods in the defective refrigeration equipment and have the unit serviced.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Environmental health officer observed a large steel rack with approximately 8 steel trays of cooked ribs uncovered cooling within the walk-in refrigerator at time of inspection. The health officer observed build up of dust and dirt debris within the refrigeration unit fans and safety screens. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator is to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator is to ensure all food products stored and/or cooling within the walk-in refrigerator are protected from contamination at all times during food preparation Operator is to remove dust and debris, clean and sanitize the fans and the fan safety screens within the walk-in refrigerator and provide environmental health officer a photo of completion to ensure potential sources of air contaminates contaminating food products are reduced and that equipment is maintained in sanitary condition.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Observed cases of melons stored on the floor of the walk-in refrigerator. Food shall be stored on shelving or food-grade surfaces that are durable, smooth, and easy to clean at a minimum distance of 15cm (6 inches) off the floor to avoid contamination and allow for cleaning. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator to remove melons from floor and store all foods on appropiate shelving a distance of at least 15 cm (6 inches) off the floor to avoid contamination from the contact with objects, staff and permit the regular cleaning of the walk-in refrigerator flooring surface.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy build up of food debris, dirt and grime on the handles of the rear commercial stainless steel stand-up refrigerators and freezers. Observed build-up off food debris within the door seals of refrigerators. Build up food debris can increase the likelihood of the entry and harbourage of pests, which can contaminate food products and cause potential illness and /or disease. Dirt, grime and old food debris can contaminate food products causing potential food borne illness.
      • Corrective Action: Operator is to remove food debris, grime and dirt from exterior refrigerator and freezer handles, door seals and floor surfaces within the equipment, and then clean and sanitize the surfaces to prevent microbial growth, and food contamination into food products. Operator to provide environmental health officer with photo upon completion.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observed the food contact surface santizing solution spray bottle without an appropiate label identifying the chemical sanitzer diluted. Operator indicated that the sanitizing solution was diluted un-scented bleach with water. The environmental health officer then observed the operator use a permanent marker and write in large, clear lettering "diluted bleach sanitizing solution" on the exterior surface of the spray bottle.
      • Corrective Action: Operator is to ensure that all chemicals, cleansers and similar agents stored and / or used within the food premise are clearly labelled with the appropiate chemical identification information at all of times of food preparation and operation.