Abbeyfield
8112 96 Avenue, Fort St. John, V1J 1J6 · Restaurant
Inspection summary
Abbeyfield has been inspected 2 times by Northern Health Authority since May 8, 2024. The most recent inspection, on May 12, 2025, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.
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 once on May 12, 2025. For example:
209 - Food not protected from contamination [s. 12(a)]
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 May 8, 2024. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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.
2 inspections
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Banana cake and baked bread stored in cabinets where other items are stored, no labelled and no pull date (Public Health Significance) Food items not properly stored can be potential source of food borne illness
- Corrective Action: Operator immediately threw away the products and instructed the employees to keep record of pull dates and properly store items.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Butter was stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Butter was moved to a working refrigeration unit that maintains a temperature of 4°C.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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