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Amanda's Northern Delights Cafe

107 - 5415 51 Avenue W, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Amanda's Northern Delights Cafe has been inspected 5 times by Northern Health Authority since June 15, 2022. The most recent inspection, on May 26, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 2 separate inspections, most recently on May 26, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 26, 2026. 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 June 15, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 14, 2024. For example: 312 - 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items found near the toaster oven. (Public Health Significance) - Personal belongings may carry contaminants that can potentially contaminate foods.
      • Corrective Action: Personal belongings have to be stored in dedicated areas for staffs.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cutting board on the preaparation cooler has knife marks and discolored. A spoon is found in handwash sink. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm. Food contact surface in handwash sink can be heavily contaminated with bacteria and chemicals, potentially making the subsequent cleaning and disinfection ineffective.
      • Corrective Action: Operator will cut sandwich on wraping paper for the short term. Operator to repair, resurface or replace worn out equipment to ensure all food contact surfaces are smooth, non-porous, and easily cleanable. Operator immediately removed the spoon from handwash sink.
  2. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal items (bags, files) were stored on food preparation table. (Public Health significance) - personal items may be soiled, containing pathogens and other contaminats, which could potentially contaminate foods.
      • Corrective Action: Operator immediately removed the items and contained in plastic containers spearated from food or food contact surfaces.
  3. Routine Inspection

    3 infractions

    • 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) 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)
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant food debris scattered in shelving units for bakeware (muffin tins, etc).
      • Corrective Action: Clean the indicated areas. Ensure that shelving continues to be cleaned on a regular basis.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.

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