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Al's Esso Gas Station

790 Lahakas Boulevard, Kitimat, V8G 1T9 · Restaurant

Official record from Northern Health →

Inspection summary

Al's Esso Gas Station has been inspected 7 times by Northern Health Authority since August 25, 2023. The most recent inspection, on September 10, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 3 separate inspections, most recently on July 10, 2025. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 6 times across 4 separate inspections, most recently on July 10, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on April 3, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 25, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 August 25, 2023. For example: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food debris and dirt throughout the facility e.g. behind and underneath equipment such as the oven. This can act as a reservoir for bacteria and attract pests.
      • Corrective Action: Operator to clean and sanitize area used for preparing food.
  2. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (pepperoni cheese stick) is stored at below 60°C. Operator removed food from sale. 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: Operator to store potentially hazardous foods at below 4°C or above 60°C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles had an approximate sanitizer concentration of 10 ppm. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods (pepperoni cheese stick) is stored at below 60°C. Operator removed food from sale. 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: Operator to store potentially hazardous foods at below 4°C or above 60°C.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No active sanitizer detected in sanitizer containers or spray bottles. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. 2. Observed knives and other equipment on bottom shelf that had a build up of dust.
      • Corrective Action: 1. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach) 2. Operator to clean knives and equipment or remove knives if they are not in use.
  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed scoops left in product for ongoing use. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Scoops are to be stored out of food in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Observed plastic container used for dough with cuts on bottom that had build up of dirt. 2. Observed plastic containers that had some food build up. Dirt and food build up can act as a reservoir for bacteria and cross contaminate food. 3. Equipment., utensils and food contact surfaces are not being sanitized. Equipment., utensils and food contact surfaces must be appropriately sanitized to prevent the build up of bacteria and cross contamination.
      • Corrective Action: 1. Operator to discard plastic container used for dough and use a clean food grade container. 2. Operator to clean and sanitize any equipment with food build up. 3. Ensure equipment and utensils are sanitized in 100 ppm of chlorine solution and surfaces with 200 ppm chlorine solution.
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Complaint Inspection

    14 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: All coolers were indicating temperatures above 4 degrees C
      • Corrective Action: Service all coolers to ensure operation of $ degrees C or less. Provide accurate thermometers for each cooler.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Coolers operating at temperatures in the danger zone
      • Corrective Action: Service coolers
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored in cardboard boxes within coolers
      • Corrective Action: Cardboard boxes must be removed from coolers.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The entire operation is not clean
      • Corrective Action: All surfaces including coolers, shelves, floors counter tops reguire cleaning and sanitizing.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: All equipment, utensils are unclean.
      • Corrective Action: Clean and sanitize all equipment and utensils.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premises are in not clean and sanitary
      • Corrective Action: Thorough cleaning of the floors, walls, shelving, glass door and widows require cleaning.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard on floors
      • Corrective Action: Remove all cardboard from floors and shelves
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemicals and cleaning agents not stored in a seperate area
      • Corrective Action: Provide a seperate secure area for chemicals and sanitizers
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old restaurant equipment no longer in use are being stored in the operations areas of the facility
      • Corrective Action: Remove from the premises any and all equipment no longer in use.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No sanitation procedures are available
      • Corrective Action: Sanitation procedures , schedules and recoeds must be developed and maintained.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: accurate thermometers are missing from most of the refrigeration units
      • Corrective Action: Equip all refrigeration units with accurate thermometers. Record temperatures on a twice daily basis
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Employees and management do not have hair cover
      • Corrective Action: All staff must wear hair nets or other suitable hair covering.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff do not have have food safe certification
      • Corrective Action: Management must prove enrollment in BC Food Safe Course Number One
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff do not have Food Safe certification.
      • Corrective Action: All staff should be encouraged to take the Food Safe course. New staff should have Food Safe certification as an employment requirement.

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