01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — High Level, Canada
Airside airline catering, VIP & private jet catering at High Level (CYOJ / YOJ)
YOJ (IATA) · CYOJ (ICAO)
A narrow-body reference code sets the loading plan here, and it is why one hi-loader crew can hold a wide-body-standard uplift window on a single stand. AERO GOURMET runs inflight catering, in-flight catering and aviation catering into High Level from that same discipline, boarding the three cabins by hi-loader to galley height rather than staging trolleys on the tarmac beside the aircraft.
1,524 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — High Level
Hi-loader boarding for inflight catering at High Level, Canada
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at High Level (YOJ)
Flight catering sealed and logged to the stand at CYOJ
At High Level the loading window is worked backward from the galley door, not from a delivery dock at the foot of the aircraft. Ramp access lets our crew bring the sealed cart across the apron on the same pass the hi-loader uses to reach the aircraft, which is the catering uplift itself rather than a handoff before it. Every stage between the kitchen and the stand at CYOJ is logged, so the window is a record an ops desk can check, not an estimate offered in good faith.
Between our kitchen and the stand at High Level, the convoy carries the risk that the food does not: screening, apron traffic and escort timing all sit inside the same short run. We plan the catering uplift at CYOJ against the worst of those, not the average of them, because a delayed escort costs the same window as a delayed galley door. Chain of custody is held cart by cart, sealed at the kitchen and checked again at the galley, so the galley catering that leaves our door is the same load, unopened, that a crew signs for on arrival.
One coordinator owns the load from sealed cart to signed handover, door to door.
Pilot meals and crew meals prepared for High Level
Cargo crew meals produced to the same standard at High Level airport
Airport catering at High Level runs from one kitchen built to hold hot production, pastry, a cold larder and a protocol line under a single roof, rather than splitting those functions across separate units. That structure is what lets airport catering here answer a delegation and a scheduled rotation from the same shift without one displacing the other. Cold chain discipline and an HACCP-run production line mean a tray sealed for a main cabin service and one sealed for a protocol movement leave the same door to the same standard.
The team behind government flight catering at High Level is a named, standing crew rather than a rotating pool drawn in for the day. Every member carries security clearance on file and sits on the access list before a sealed cart is ever loaded, and the same crew is trained to the household service standards a royal or state movement expects. That continuity is what lets a repeat rotation through CYOJ be handled by people who already know the file, not by whoever is on shift.
Halal airline meals and special meals at CYOJ / YOJ
VVIP catering written per mission at High Level (YOJ)
Menus at High Level are written to the cabin and the mission rather than to a single fixed list, so a First cabin service, a business rotation and a main cabin uplift each draw from a specification built around them. Canadian sourcing runs through the plan where the season allows it, dairy, grain and orchard produce moving into the tray sets rather than a name printed on a menu card. Every dietary and medical set is documented per passenger and per cabin before it is sealed, which is what lets a mixed manifest board as one uplift instead of several. Inflight catering here is planned to the rotation, not assembled after the manifest closes.
First & VVIP cabins
First and VVIP cabins at High Level are plated to a written specification rather than a fixed set menu, with caviar and à-la-carte service available on request for a protocol or private movement. VIP flight catering here is filed against the standing order so a repeat rotation through YOJ is served to the same record every time.
Business cabins
Business cabins at CYOJ run a multi-choice hot service built to oven-ready formats sized to the aircraft's own galley, so the tray sets fit the equipment rather than the other way round. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, keeping flight deck and cabin crew provisioning apart from the passenger load.
Protocol & dietary
Protocol and dietary requirements at High Level are documented per passenger, covering household and religious sets alongside medical restrictions, and produced on a line kept separate from the main service. Halal and kosher meals, together with the full range of IATA special meal codes, are sealed before they leave that line, so inflight catering for a mixed manifest still boards as one accountable uplift.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering food safety at CYOJ
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at YOJ
A single narrow-body runway and one working stand define how catering is planned at High Level: every movement, whether a scheduled service, a charter or a government flight, is worked stand by stand rather than across parallel positions, so sequencing a delegation alongside a routine rotation is a documentation exercise, not a capacity one.
The uplift reaches the aircraft here by hi-loader, carried from our sealed kitchen across the apron on ramp access held under our own badges rather than handed off at a delivery point short of the aircraft. Airline catering at High Level, in-flight catering and aviation catering in Canada run off that same short route, with airport catering planned against the stand assignment rather than a generic schedule, and inflight catering at CYOJ logged from seal to signature.
On every rotation through this stand, one coordinator carries the file from kitchen to galley door and signs it closed only once the crew has signed for it.
Aviation catering for five mission types at High Level, Canada
01
Government and state flight catering at CYOJ
The 1524 metre runway at High Level takes the aircraft a state visit or an official delegation actually flies, which is the reason government flight catering is planned here rather than routed elsewhere. A head of state movement is handled through a protocol file documented per passenger, with security-cleared staff and the uplift sealed before it leaves the kitchen at YOJ.
Government & state flights →
02
Royal and VVIP flight catering at YOJ
A private airliner sized to this runway, whether a BBJ, an ACJ or a wide-body VIP configuration, can be boarded at High Level because the 1524 metre length and the working stand accommodate it without special dispensation. Royal flight catering here is held to a written household specification kept on file between movements, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at High Level
On the single stand at High Level, the 1524 metre runway is what lets a charter airline or an ACMI and wet-lease operator bring in a wide-body-class movement for a group departure or a special mission. Charter flight catering at High Level for these operators means a full three-cabin uplift counted against the loading sheet, staged in the order the galleys are laid out; charter flight catering in Canada runs to that same discipline.
Wide-body charter →
04
Airline and ad hoc catering at High Level
A narrow-body reference code at CYOJ still holds a full duty roster, which is what lets carriers running High Level as an outstation draw ad hoc airline catering without booking a special slot for it. Outstation catering, diversion catering and technical stop catering move off that same roster, AOG included, across a multi-leg rotation, with crew meals boxed separately at every stage.
Commercial airlines →
05
Private jet and FBO catering at YOJ
A narrow-body reference code shapes how a business aviation loading plan is sequenced at High Level, since the same stand and hi-loader crew that hold a wide-body-standard uplift also work the GA terminal. Private jet catering at YOJ reaches the FBOs on the field on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering reviewed at High Level (YOJ)
Operators on commercial aviation catering at High Level, Canada
Government flight department
Royal household
Charter operator
Scheduled airline
“A short-notice movement brought us into High Level (YOJ/CYOJ), so we needed reliable diversion catering. They reacted quickly to revised timings and passenger numbers, and the handover was straightforward. We would use them again for another short-notice stop. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Denis — Cabin Services Manager
“We used the service at High Level (YOJ/CYOJ) for outstation catering on a station where we do not have our usual suppliers. The team confirmed everything clearly, handled the local coordination, and delivered the order ready for loading. We would be comfortable using the service there again. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Government flight department
Aisha — Mission Planning Officer
“The operations team needed an airline catering cost per meal for High Level (YOJ/CYOJ) with very little time to decide. Pricing, delivery timing, and packaging were all explained upfront, which helped us approve the uplift quickly. The clear communication made the booking easy. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Valentina — Charter Account Manager
Airport catering facts for High Level (CYOJ / YOJ)
| Datum | Value |
|---|---|
| Longest runway | 1,524 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | CYOJ |
Airline catering services FAQ for CYOJ / YOJ
Technical stop catering questions at CYOJ / YOJ
What operations gets asked every week about High Level.
Ask operations directly →Where is VIP, VVIP and government flight catering handled at High Level?
The protocol file travels with the uplift, documenting VIP flight catering and government flight catering as sealed, security-cleared movements from kitchen to aircraft.
Which route gets airline catering onto the aircraft airside at YOJ?
The hi-loader carries the sealed cart from our kitchen across the apron and lifts it to galley height, so airside delivery reaches the aircraft without a stop at the foot of it.
When can I get a price for airline catering cost at CYOJ?
Once cabin count, specification and loading window are confirmed, our desk returns a quotation built on those three; we do not publish a fixed price list.
Who sets the lead time for an order at High Level?
For a scheduled rotation the desk asks how far in advance the manifest is known, and across most cases a specification can still change until close to loading.
Does High Level produce halal, kosher and other special meal codes?
Every SPML request, halal or kosher included, is produced on a separate line and documented per passenger before it is sealed for boarding.
Is private jet catering delivered to the FBOs and the GA terminal at YOJ?
The same coordinator who runs an airline uplift delivers FBO catering to the GA terminal, on the identical cold chain and paperwork.
Inflight catering at other airports near High Level
YOP / CYOP
Rainbow Lake
Canada · 131 km from High Level
Airline & VIP flight catering →
YHY / CYHY
Hay River
Canada · 259 km from High Level
Airline & VIP flight catering →
YPE / CYPE
Peace River
Canada · 267 km from High Level
Airline & VIP flight catering →
Aircraft catering quote for YOJ
Request a quote
Send us your catering needs for YOJ
High Level (YOJ / CYOJ)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for High Level, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at High Level (YOJ)