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Bliss, The Ultimate Grill

B - 462 Anderson Drive, Quesnel, V2J 1G2 · Restaurant

Official record from Northern Health →

Inspection summary

Bliss, The Ultimate Grill has been inspected 4 times by Northern Health Authority since September 21, 2022. The most recent inspection, on September 19, 2025, recorded 5 infractions.

1 of 4 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 and Pests.

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 September 19, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on September 19, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 19, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 27, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 27, 2023. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

4 inspections

  1. Routine Inspection

    5 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed an ice scoop stored in unsanitary condition. The scoop was kept on a dusty surface and in contact with a personal bag. This could lead to cross contamination of the scoop which may lead to foodborne illnesses.
      • Corrective Action: Operator cleaned and sanitized the scoop and kept in a sanitary tray.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The sanitizer in the spray bottle and sanitizer bucket was inadequate. Measured with test strips and the cleaning/wiping cloths bucket did not have any sanitizer. Lack of adequate sanitizer concentration in a kitchen may lead to inadequate inactivation of harmful micro-organisms on food contact surfaces which that may lead to cross contamination of food which can cause foodborne illnesses.
      • Corrective Action: Operator with the help of EHO mixed new solution of chlorine for use in the kitchen. Provided the operator a few tests strips as he prepares to make an order for new ones.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed a dead mouse underneath the 3-compartment sink. Presence of mice in a food establishment may lead to contamination of food and food contact surfaces by mice droppings and urine which could lead to foodborne illnesses.
      • Corrective Action: Operator must clean and sanitize the kitchen to get rid of pests attractants and maintain the facility pest-free.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather stripping at the rear door is not in good working order. Light could be seen underneath the back door. This could potentially allow for entry of pests which may contaminate food and food contact surfaces.
      • Corrective Action: Operator must repair or replace the weather stripping at the rear door to prevent potential entry of pests.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One of the lights above food prep area is missing a shatter-proof cover. This may lead to physical contamination of food items and food contact surfaces if the light bulbs were to shatter.
      • Corrective Action: A commercial food service operator must install a shatter-proof cover over the lights to prevent physical contamination of food items.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications. Operator comfirmed that since the high temperature dishwasher was not working, he initiated manual dish washing; wash rinse and sanitize (chlorine 100 ppm).
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  3. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: No valid permit posted at the time of inspection. Operator aware and is still to make payment for this year's permit.
      • Corrective Action: Call the Public Health Protection to pay and request a valid permit for operation. Have a valid permit available and posted in a conspicuous location.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The facility had no hot water running at the time of inspection. Operator confirmed that he is working on the repair and was able to describe the proper method of manual dishwashing (wash, rinse sanitize - soak dishes in chlorine concentrate for two minutes.
      • Corrective Action: Adjust the equipment and have it repaired as necessary to provide warm running water for the facility.
  4. Routine Inspection

    0 infractions

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