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Pitt River Lodge

Lot 5424 North End of Pitt Lake, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Pitt River Lodge has been inspected 5 times by Fraser Health Authority since July 6, 2017. The most recent inspection, on September 21, 2022, 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 Protecting food from contamination.

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 4 times across 3 separate inspections, most recently on September 21, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 11, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 11, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser 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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler was 6C on right side. Keep perishable items on the left side until repaired or replaced. Call or email when done
      • Date to be corrected by: Today
      • Corrective Action(s):
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine, not in use at time of inspection
      • Corrective Action(s): Do not use dishwasher to sanitize, manually sanitize all dishes. ( soak 2 mins in 200 ppm chlorine).
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not able to provide 50 ppm chlorine in the rinse
      • Corrective Action(s): Ensure dishwasher is able to provide 50 ppm chlorine before using for sanitizing.
      • 1. check that the line hasn't crystalized
      • 2. purchase a new bottle of chlorine sanitizer
      • 3. Ensure the line is properly primed.
      • Advise when it is corrected, send pictures via email.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The temperature of the fridge measured 9C at the time of inspection.
      • Corrective Action(s): The operator lowered the temperature and it reached 2.4C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed raw meats stored on the top shelf with other foods stored below. Juice from raw meats may cross-contaminate foods stored underneath.
      • Corrective Action(s): Ensure to store raw meats on the bottom shelf.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No chlorine residual detected in the low temperature dishwasher. The operator opened a new sanitizer container, but the chlorine has dissipated. 0ppm chlorine detected in the sanitizer container. Also, the sanitizer pump is not in working order.
      • Corrective Action(s): Do not use the dishwasher until the dishwasher has been serviced. Manual dishwashing shall be implemented until it is confirmed that the dishwasher is able to acheive at least 50ppm at plate's surface.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher only had 10ppm of chlorine in the final rinse. This must have 50ppm. Sanitizer bottle contents were looking fairly light in colour (usually they are a neon green/yellow colour) which indicates that the chlorine concentration in the bottle has diminished. No spare bottle available but domestic bleach available on site.
      • Corrective Action(s): Switch to manually sanitizing after the dishwasher has run until a new bottle arrives.
      • Violation Score: 15

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