Skip to content
Loading map…

Skeena Bar

4529 Greig Avenue, Terrace, V8G 1M6 · Restaurant

Official record from Northern Health →

Inspection summary

Skeena Bar has been inspected 4 times by Northern Health Authority since January 30, 2025. The most recent inspection, on June 18, 2025, found no infractions.

2 of 4 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 June 5, 2025. 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 on January 30, 2025. 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 once on January 30, 2025. For example: 304 - Premises not free of pests [s. 26(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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures are slightly elevated (greater than 4°C). Food probed was at 6°C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately. Operator not to hold potentially hazardous foods for longer than 2 hours inside the cooler. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed meat log thawing at room temperature. Probed meat log with probe thermometer and the temperature was at approximately 12.6°C. Operator discarded meat log. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, or in the fridge.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed build up of grease and soot on fume hood. Build up of dirt, grease and grime can act as a bacterial reservoir and attract pests, both of which can cross contaminate foods with potentially harmful organisms.
      • Corrective Action: Fume hood is to be thoroughly cleaned and sanitized.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodents (e.g. mice) was present in that droppings were noted on a shelf in the corner of the kitchen. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: The shelf must be thoroughly cleaned and sanitized to clean-up all rodent droppings. Remove any pest attractants such as food and water.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage area in the back of the facility has a bare wood shelf. Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.

Nearby inspected facilities

Own this business? Add a badge to your website