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Skeena River Lodge

6167 Chimdemash Frontage Road, Regional District - Kitimat-Stikine, V8G 0A8 · Restaurant

Official record from Northern Health →

Inspection summary

Skeena River Lodge has been inspected 5 times by Northern Health Authority since April 20, 2023. The most recent inspection, on May 28, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. 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 Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on May 4, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on May 4, 2026. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 May 4, 2026. 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) It was observed that the fresh produce was being stored directly on a shelf and not all containers had a tight fitting lid or cover in the walk-in cooler. Foods must be protected from contamination and fresh produce must be stored in a covered food safe container. 2) Food products were being stored directly on the floor in the walk in freezer. Foods must be stored off floor to protect them from contamination and to facilitate proper and thorough cleaning.
      • Corrective Action: 1) Fresh produce and must not be stored directly on shelves and all food must be stored in clean, food grade containers that are properly covered. 2) Foods must be stored off the floor, if possible at least 15 cm (6 inches) off the floor to help prevent foods from becoming contamination and to allow for proper cleaning and air circulation.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Both commercial dishwashers were not reaching the required sanitizing temperature of 82°C at the manifold and were not heating the surface of dishes/utensils to at least 71°C. During the sanitize cycles, the kitchen dishwasher reached a maximum temperature of 46.8°C and the bar dishwasher reached a maximum temperature of 67.9°C. Public Health Significance of this is that dishes/utensils will not be properly sanitized and may increase the risk of foodborne illness.
      • Corrective Action: Both commercial dishwashers must be repaired or replaced so that dishes/utensils are at all times properly sanitized. Manufacturer's requires for temperatures must be met and to help staff ensure the requirement is being met, the temperature gauges on the machines must be functional and accurate.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed in the dry storage room and two openings (holes in the two wall corners) behind the shelves were also noted through which mice could enter. Mice (pests) can damage foods and cross contaminate them with bacteria, urine and feces, and can contaminate food contact surfaces. This condition was noted in the June 17, 2025 inspection.
      • Corrective Action: All mouse droppings must be cleaned up and to facilitate this, foods and shelving units must be removed from the dry storage room so that cleaning & sanitizing can be through. An active pest control program must also be implemented and must include monitoring for signs of mice, the use of a professional pest control company is recommended. Also, foods could be stored in pest proof containers, and the Sanitation Plan may need to be revised to include cleaning and sanitizing of food contact surfaces in the kitchen at the start of each day.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A shelf under the service window in the kitchen was bare wood, but no foods were being stored on it. All surfaces in the kitchen must be smooth, impervious to moisture, easy to clean, in good condition and non-toxic.
      • Corrective Action: Ensure all bare wood in the kitchen and food storage areas is properly finished (e.g., painted, varnished) to provide a surface that's smooth, impervious to moisture, easy to clean, in good condition and non-toxic.
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; a couple droppings were noted in the storage room. Observed two insects in drawer with baking equipment. 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: Operator cleaned and sanitized baking equipment at time of inspection. Clean and sanitize area where droppings are located and monitor situation. Hole in storage area needs to be sealed.
  4. Routine Inspection

    0 infractions

  5. Complaint Inspection

    0 infractions

Nearby inspected facilities

  • Kalum River Lodge

    2190 Grandview Drive, Regional District - Kitimat-Stikine, V8G 0A8

    2 inspections

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