North King Lodge
· Food Service Establishment 1
Inspection summary
North King Lodge has been inspected 5 times by Vancouver Coastal Health since August 13, 2016. The most recent inspection, on June 17, 2025, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The number of infractions per inspection has stayed roughly the same over time.
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 June 18, 2022. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
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 June 17, 2025. For example:
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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 June 27, 2023. For example:
The premises is free of pests.
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on June 27, 2023. For example:
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
About this data
These results come from Vancouver Coastal Health, 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
- Routine
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine
2 infractions
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
- Premises has signs of rodent activity.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
0 infractions
- Routine
2 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
- Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Food safety plan is not developed.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.