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Azouzetta Lake Lodge and Campground (Cafe 97)

52690 Hart Highway, Fraser Fort George Regional District, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Azouzetta Lake Lodge and Campground (Cafe 97) has been inspected 2 times by Northern Health Authority since October 7, 2022. The most recent inspection, on October 22, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on October 7, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °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 once on October 7, 2022. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on October 22, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

2 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed cooking oil underneath the deep fryer and on the flooring next to it which made the floor slippery. Public Health Significance: This may contribute to unsanitary conditions of the food preparation area and a possible pest attractant which may further lead to contamination of food and food contact surfaces. Slippery flooring can also be a hazard to employees due to slip and falls.
      • Corrective Action: A commercial food establishment operator must ensure that food preparation is maintained in good sanitary condition. Operator must regularly clean any oil spill to prevent unsanitary accumulation on the flooring.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) 9 crates of egg trays were seen stored outside the refrigerator at 24°C. When question employee reported that they were been outside since 24 hours. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: Operator was asked to dispose the eggs from premise and provided with education on proper storage practices for potentially hazardous foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) All the three sanitizer bottles in the kitchen had no sanitizer in them. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces.
      • Corrective Action: Operator refilled the sanitizer bottles with quats sanitizer and tested with test strips. Operator was told to check the sanitizer concentration before opening the restaurant.
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