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19th Hole Restaurant

2121 Alaska Highway, Dawson Creek, V1G 4G8 · Restaurant

Official record from Northern Health →

Inspection summary

19th Hole Restaurant has been inspected 6 times by Northern Health Authority since July 7, 2022. The most recent inspection, on August 11, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on August 11, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 5 times across 2 separate inspections, most recently on July 21, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 21, 2026. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 22, 2026. For example: 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]

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.

6 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Personal belongings stored with cartons of food in food storage area/corner. Also, cartons of oil stored on the floor (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Personal belongings should be stored separate from where food items are stored. All food items should be stored at least 6 inches off the ground.
  2. Follow-Up Inspection

    6 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods (sandwiches) measured below 60°C. (Public Health significance) - All potentially hazardous foods must be stored hot at 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In hand washing station, soap insecticide observed. This product is not food safe and can contaminate food. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Foods should be stored such that they are protected from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Also, a food handler's jacket observed on a carton of ketchup as well as a purse stored with food. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store personal and non food items separate and isolated from food items.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in glasswasher at the lounge. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware OR use the dish washer in the kitchen. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: In Lounge, glass washer is not in good working order. No sanitzer was detected when the glasswasher was run. This is a repeat violation.
      • Corrective Action: Repair or replace unit. Monitor sanitizer dispensed very often to ensure it is in good working order.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Hand washing station was covered with wiping clothes left to air dry in the sink (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.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In lounge, ice was left uncovered and open to contamination in a wide open container. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Also, Boxes of juices, potatoes and disposable cups stored on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Ice scoops not stored in sanitary manner. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Foods and food equipment/utensils should be stored at least six inches off the ground at all times. Store scoops so that foods (including ice) are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The surface sanitizer that is currently used has a contact time of 8 mins as per manufacturer's instructions. Sanitizer is not being used as stated by manufacturer. (Public Health Significance) - In order for a surface to be sanitized (germs to be killed or inactivated), the surface has to remain wet with the sanitizer for the contact time indicated. If not, the surface isn't safe for reusing which could lead to contamination of food and food borne illnesses.
      • Corrective Action: Use sanitizer as per manufacturer's instructions or replace with a sanitizer that has a shorter contact time.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in glasswasher at the lounge. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately stop using glasswasher. All glasses should be washed in the high temperature dish washer in the kichen or by hand washing (200 ppm of sanitizer solution). Have the glasswasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items and non food items (hand lotions, sun screens and other items) stored with foods items on the same shelf as well as by the hand washing station. (Public Health Significance) - Contaminants from personal belongings could cross contaminate foods and cause serious illness.
      • Corrective Action: Personal items and non-food items should be stored separate from food and away from food preparation area.
  4. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: In stand up freezers, raw meat stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal belongings (wallet, cell phone) observed in food prep area/counter. Contaminants from personal belongings could contaminate foods and cause serious illness.
      • Corrective Action: Operator is aware to store personal belongiing away from food.
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw hamburgers stored above ready to eat pepperoni in one of the freezers. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
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