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Yellowhead Pioneer Residence

4557 Barriere Town Rd Barriere BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Yellowhead Pioneer Residence has been inspected 12 times by Interior Health Authority since December 11, 2013. The most recent inspection, on December 16, 2025, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on November 9, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 December 16, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 6, 2024. For example: 7 Are foods protected from contamination?

  • 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 5, 2019. For example: 4 Are proper freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 18, 2023. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

About this data

These results come from Interior 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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): in the pantry/dry storage room, the bins for opened bags of dry goods must be provided with lids ( tight-fitting lids for pest-proofing); spilled pudding mix to be wiped up and cleaned to eliminate potential food for pests
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ranch dressing in a bowl inside the HABCO fridge is uncovered; CDI ( Corrected During Inspection)
  3. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is incomplete and needs to be updated. Latest revision ( 2019) does not list the AVMOR Sani-Stuff ( active ing. Quaternary ammonia) as a Food Contact Surface Sanitizer
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frigidaire meat freezer is keeping meats at 10°F
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  7. Monitoring

    1 infraction

    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): GFS s margarine-product has been re-packed and original container ( bucket) with documentation is not kept onsite ( please forward documentation to EHO ) Other items that were reviewed for the Trans Fat Audit include: Stafford Reduced Sodium beef broth base (0.44/6.09); Knorr chicken gravy (0/0); Shirriff Instant pudding mix coconut (0/2g); Gordon Choice Canola oil (0/9)
      • F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The chest freezer located inside the washroom must be re-located to preclude contamination
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.4 and 8.7 Housekeeping room Quats dispenser dispenses less than 200 ppm
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  11. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • 1 Observation, Low Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
      • 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  12. Monitoring

    0 infractions

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