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Northern Rockies Lodge Ltd.

Mile 462 Alaska Highway, Muncho Lake, V0C 1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Northern Rockies Lodge Ltd. has been inspected 3 times by Northern Health Authority since June 11, 2022. The most recent inspection, on July 28, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 across 2 separate inspections, most recently on July 28, 2026. 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 11, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

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

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) One of the refrigerators in the bar was found to be at a temperature of greater than 4°C. Potentially hazardous food or opened juice stored in temperature danger zone (between 4°C and 60°C) could facilitate a significant growth of pathogenic bacteria, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator immediately removed the foods. Operator to ensure all refrigerators can keep foods at 4°C or colder.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Some cutting boards were not smooth and appeared black with knife marks, which were difficult to clean. (Public Health Significance) – Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm.
      • Corrective Action: Operator immediately changed the cutting boards.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The temperature of the preparation cooler was higher than 4C. (Public Health Significance) - foods stored at temperature danger zone (4C - 60C) can promote significant bacterial growth, potentially causing foodborne illnesses.
      • Corrective Action: Operator immediately removed the foods from the preparation cooler and stop using it. Operator will order a new preparation cooler.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The surface of cutting boards were rough (knife marks) with discoloration. The non-stick coating of the pans are damaged. (Public Health Significance) - Discolored knife marks may indicate the presence of bacterial biofilm. Damaged non-stick coating can chip off or release harmful chemicals. Therefore, foods can easily be contaminated by bacteria, chemicals and physical substances.
      • Corrective Action: Operator immediately replaced the worn out cutting boards and pans. Operator to ensure all the food contact surfaces are in good working order to prevent food contamination.
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
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