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Northern Shores Lodging & Catering

455 Beach Road, Sandspit, V0T 1T0 · Restaurant

Official record from Northern Health →

Inspection summary

Northern Shores Lodging & Catering has been inspected 3 times by Northern Health Authority since March 31, 2023. The most recent inspection, on March 24, 2026, found no infractions.

2 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: Food temperature control.

The last 2 inspections in a row found no infractions.

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 3 times on March 31, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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

    0 infractions

  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food items in the reach in (top section) of the prep table coolers were measuring at 6-7 degrees Celsius. These items have been in the prep table cooler for over 24 hours. 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: Operator voluntarily discarded all of the potentially hazardous foods that may be unsafe. Do not store food in the top section for long periods of time, unless the temperature can continuously maintain 4 degrees Celsius or lower. Monitor and adjust the temperatures or have serviced, as required. It is recommended to keep a temperature log and record refrigeration and freezer temperatures at least once daily.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: A few of the freezers were measuring slightly above -18 degrees Celsius. -18 degrees Celsius is the regulatory requirement for freezer units and helps to maintain optimal product quality.
      • Corrective Action: Monitor and adjust the temperature of the freezers as needed to meet the regulatory requirement.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Multiple refrigeration units were not equiped with thermometers. Accurate thermometers in each refrigeration unit helps to support routine monitoring of temperatures.
      • Corrective Action: Obtain thermometers. Ensure that all refrigeration units are equiped with accurate thermometers.

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