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North Arm Pub Grill & Beer Store

1507 Stones Bay Road, Fort St James, N/A · Restaurant

Official record from Northern Health →

Inspection summary

North Arm Pub Grill & Beer Store has been inspected 3 times by Northern Health Authority since May 4, 2023. The most recent inspection, on June 17, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 October 13, 2023. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 4, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 4, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 4, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 13, 2023. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine at front of bar observed to have mould and grime buildup. Ice is a ready-to-eat food that may contribute to foodborne illness if kept in contact with unsanitary equipment.
      • Corrective Action: Clean and disinfect the ice machine immediately.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) A vape pen was observed to be stored on shelving inside of walk-in cooler. Vapes or tobacco products are not to be stored on food contact surfaces due to the potential for cross-contamination from staff to food.
      • Corrective Action: Vape pen removed during inspection. Ensure that personal items are stored away from food storage and food preparation areas.
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A bucket of ice was observed to display grated cheese (a potentially hazardous food) on a self-serve counter for over 4 hours, and measured at an internal temperature of 12°C at the time of inspection. Public Health Significance - Potentially hazardous foods must be kept out of the danger zone (4-60°C) to prevent the growth of dangerous micro-organisms that can cause foodborne illness.
      • Corrective Action: Operator voluntarily discarded the cheese product and will maintain a cold holding temperature of 4°C or less at all times when displaying potentially hazardous foods.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer (bleach) for the glassware cleaner at the bar was tested and measured at a concentration below 50 ppm during inspection. Public Health significance - Chemical (bleach, QUATS, or iodine) glass cleaners must provide an effective sanitizer concentration to sanitize glassware of potential pathogens that can cause foodborne illness.
      • Corrective Action: Operator initiated a manual sanitizing (bleach) sink to soak all glassware for 30 seconds. The sanitizing solution was tested and measured at 100 ppm. Re-soak all glassware (previously sent through the ineffective glassware cleaner) in prepared sanitizing solution. Manually sanitize glassware using this method until the bar glassware cleaner is serviced or replaced and can achieve a rinse concentration of 100-200 ppm.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: In the downstairs kitchen, mouse droppings were observed in the cupboard left of the oven at the time of inspection. Public Health Significance - Mice are potential carriers of disease and can cross-contaminate food contact surfaces and food products with urine and feces that can cause foodborne illness.
      • Corrective Action: Operator emptied and safely cleaned and sanitized the left cupboard where dropping were located and will monitor the situation. Available pest attractants, such as food and water, were made unavailable and the use of a professional pest control operator is recommended. Operator to provide documentation of pest monitoring.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Bar handwashing sink was equipped with reusable hand towel. Public Health Significance - Handsinks must be equipped with warm running water, soap, and single use towel at all times to allow for effective handwashing for the purpose of preventing the spread of potential pathogens leading to foodborne illness.
      • Corrective Action: Operator removed hand towel and replaced with single use paper towel at time of inspection.

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