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Red Diamond Lodge

17129 Alaska Highway, Wonowon, V0C 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Red Diamond Lodge has been inspected 4 times by Northern Health Authority since November 26, 2024. The most recent inspection, on May 13, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on May 4, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on May 4, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 13, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 December 12, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 26, 2024. 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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand wash sink was blocked. (Public Health Significance) - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Blocking the hand wash sink discourages hand washing practices.
      • Corrective Action: Operator unblocked the hand wash sink immediately. Operator to ensure the hand wash station is accessible at all times.
  2. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust found in the walk-in cooler. (Public Health Significance) - Dust may contain pathogens and may increase the chance of food contamination.
      • Corrective Action: Operator to clean the walk-in cooler. Operator to ensure the interior of any refrigerating units are clean and sanitary at all times.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Mechanical dishwasher cannot produce a final rinse temperature of 71C or hotter. (Public Health Significance) - dishes have to be sanitized adequately under high temperature to remove pathogens and prevent foodborne illnesses.
      • Corrective Action: Operator immediately stopped using the dishwasher and switched to manual dishwashing using bleach. Operator to have the dishwasher serviced.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door of the premises was not kept tightly closed, leaving a gap large enough to allow pest entry. (Public Health significance) – premises should prevent the entry of pest, which could result in food contamination.
      • Corrective Action: Operator to seal the gap between the door and door frame.
  3. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In the walk-in freezer, ice was found on the surface of food packages just beneath the ceiling. Water drippings and ice were found on the ceiling. (Public Health significance) - Water dripping onto the surface of foods can contaminate them, potentially causing foodborne illnesses.
      • Corrective Action: Operator to properly cover foods and protect them from contamination. Operator to address the water dripping problem in the walk-in freezer.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) The hole in the door of loading area was not sealed. (Public Health significance) - Any holes or gaps could allow the entry of pests, potentially contaminating foods or food contact surfaces and causing foodborne illnesses.
      • Corrective Action: Operator immediately sealed the hole using stainless steel scrubbers and tape. Operator to seal the hole permanently using hard materials such as wood or metal plate.
  4. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The interior temperature of the dessert fridge was above 4C. (Public Health significance) - potentially hazardous foods stored within the temperature danger zone (4C - 60C) will allow a significant bacteria growth on food that could lead to foodborne illnesses.
      • Corrective Action: Operator immediately discarded all the desserts in this fridge. Operator to turn the fridge to below 4C before reusing it.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The high temperature dishwasher could not produce a final rinse temperature of 71C or above. (Public Health significance) - inadequate final rinse temperature would not allow sufficient pathogen elimination on dishes, potentially contaminating ready-to-eat food and causing foodborne illnesses.
      • Corrective Action: Start immediately, opeartor to manually sanitize dishes using other sanitizers such as QUAT or bleach. Operator to ensure the dishwasher can produce a final rinse temperature of 71C or above.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: In the loading area, a hole for installing deadbolt was present in the side door. (Public Health significance) - presence of any hole in the premises may allow the entry of pests such as rats, potentially contaminating foods or food contact surfaces and casuing foodborne illnesses.
      • Corrective Action: Operator to seal any hole that could lead to the entry of pest or pest infestation.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some fluorescent lights have no shatter proof covers. Ice were found on the floor and the ceiling in the walk-in freezer. (Public Health significance) - Shatter proof covers can prevent physical and chemical contamination to food when the lights are accidentally broken. Ice formed on the ceiling in the walk-in freezer may contaminate foods, especially during defrost cycle.
      • Corrective Action: Operator immediately re-installed shatter proof covers. Operator to maintain the walk-in freezer, ensuring no ice is present all times, especially on the ceiling.

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