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Aurora Park

12004 8 Street, Dawson Creek, V1G 4Y5 · Restaurant

Official record from Northern Health →

Inspection summary

Aurora Park has been inspected 6 times by Northern Health Authority since April 12, 2024. The most recent inspection, on April 23, 2025, recorded 1 infraction.

1 of 6 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: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on March 20, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on March 26, 2025. For example: 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 3 times across 2 separate inspections, most recently on March 20, 2025. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 2 separate inspections, most recently on March 20, 2025. For example: 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 4 times across 3 separate inspections, most recently on April 23, 2025. 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

    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the back room, there are many items stored that are not required for the operation of a food service establishment, like old fridges and microwave ovens and bed parts/ hotel equipment. The room is cluttered and presents opportunities for the harbouring of pests.
      • Corrective Action: Remove the items from the room.
  2. Follow-Up Inspection

    2 infractions

    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: The container used for the surface sanitizing solution is not labelled.
      • Corrective Action: Label the container with, "Sanitizing solution - bleach and water.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the back storeroom, there are many items store that are not required, like old fridges, microwave oven, bed parts, hotel equipment. The room is cluttered and opportunities for the harbouring of pests (mice) are promoted.
      • Corrective Action: Remove the items from the room.Keep the area where the fridge and freezer are located, dedicated to food and utensils storage. Remove all other items from the area. Relocate hash brown preparation area to this area.
  3. Complaint Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Waffle mix dispensing gaskets are not being washed and sanitized correctly.
      • Corrective Action: Wash and sanitize the gaskets manually using the 4-step method.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Some utensils are not being washed and sanitized adequately.
      • Corrective Action: Ensure all utensils are washed and sanitized in the dish washing machine.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Grid cleaner is stored above the food storage area in the storage room.
      • Corrective Action: Relocate the chemicals to the custodian's room.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Some staff that work in the facility do not have FOODSAFE certification.
      • Corrective Action: Ensure that all staff working in the facility have FOODSAFE certification.
  4. Follow-Up Inspection

    9 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Scrambled eggs, bacon, hash browns are 51 to 55°C while stored in hot holding units.
      • Corrective Action: Increase the hot-holding unit temperature so that the temperature of the food is maintained at 60°C or more.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: An acceptable written Food Safety Plan is not maintained on site.
      • Corrective Action: Provide an a written Plan to the EHO and maintain the Plan on site.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The concentration of Chlorine in sanitizing solutions needs to be at least 200 ppm. Chlorine test strips are required.
      • Corrective Action: Obtain Chlorine test strips and use them often to measure the Chlorine concentration.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Linens are stored in a cardboard box on the table where hash browns are prepared. The box is contaminated with grease.
      • Corrective Action: Discard the cardboard box and use a plastic container to store the linens.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The lid is missing from one of the hot-holding unit trays.
      • Corrective Action: Replace the lid. Do not use the tray until the lid has been replaced.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: The container used for the surface sanitizing solution is not labelled.
      • Corrective Action: Label the container with, "Sanitizing Solution- bleach & water.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the back storeroom, there are many items stored that are not required, like old fridges, microwave oven, bed parts, hotel equipment. The room is cluttered and opportunities for the harbouring of pests (mice) are promoted.
      • Corrective Action: Remove all the items from the room. Keep the area where the fridge and freezer are located, dedicated to food and utensils storage. Remove all other items from the area. Relocate the hash brown prep. area to this area.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: An acceptable written Sanitation Plan is not maintained on site.
      • Corrective Action: Provide an acceptable written Plan to the EHO and maintain the Plan on site.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The thermometer for measuring the temperature of food stored in hot holding units is not suitable.
      • Corrective Action: Use an infra-red thermometer.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    5 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The year decal on the Permit To Operate has expired.
      • Corrective Action: Obtain a valid decal and attach it to the Permit.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written food safety plan on site.
      • Corrective Action: Provide a written food safety plan to the EHO and maintain the plan on site.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written sanitation plan on site.
      • Corrective Action: Provide a written sanitation plan to the EHO and maintain the plan on site.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: There is no indicating thermometer in the chest freezer.
      • Corrective Action: Install an accurate thermometer in the chest freezer.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
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