Skip to content
Loading map…

Mountain Shack Cafe

110 Discovery Road, Atlin, V0W 1A0 · Restaurant

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