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Mountain Shack Cafe

110 Discovery Road, Atlin, V0W 1A0 · Restaurant

Official record from Northern Health →

Inspection summary

Mountain Shack Cafe has been inspected 5 times by Northern Health Authority since June 26, 2024. The most recent inspection, on June 11, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 2 times on August 12, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 12, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 24, 2025. For example: 105 - Remote Inspection

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

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted via email on November 24, 2025. The operator submitted the required information to complete this inspection to an Environmental Health Officer with Northern Health. An on-site inspection was not conducted.
      • Corrective Action: N/A
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods (eggs) were being stored at room temperature and not in a cooler at or below 4°C. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Eggs must be stored in a cooler at or below 4°C.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed at room temperature. Raw bacon and hamburger were being thawed at room temperature and were no longer frozen; however, surface was still less than 4°C. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in a cooler, as a part of the cooking process or in a microwave oven. Foods were placed into a cooler at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature of commercial dishwasher is less than 71°C. High temperature commercial dish washers must be able to heat the surfaces of dishes, cutlery, utensils and other items to at least 71°C.
      • Corrective Action: Commercial dishwasher must be repaired so that it can heat to temperature of rinse water to manufacturer's specification at the manifold (spray arms in the dishwasher) and heat the surfaces of dishes and other items to at least 71°C. Until such time as the dishwasher is repaired, dishes, cutlery, utensils and cookware must be hand sanitized for at least 2 minutes in a sink with a bleach & water mixture that provides at least 100 ppm chlorine. Employee was shown how to prepare a sanitize solution at the time of inspection.
  5. Routine Inspection

    0 infractions

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