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Browns Crafthouse

8411 93 Street, Fort St. John, V1J 6Y3 · Restaurant

Official record from Northern Health →

Inspection summary

Browns Crafthouse has been inspected 4 times by Northern Health Authority since March 9, 2023. The most recent inspection, on September 3, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 March 26, 2024. 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 March 26, 2024. For example: 210 - Food not thawed in an acceptable manner [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 March 26, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 26, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    0 infractions

  2. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) The Food Premises Permit was not posted in a conspicuous place. Food permit assures customers that the facility met the minimum health standard required for a food establishment.
      • Corrective Action: Upon request operator moved the permit to a noticeable location
  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the cooking area, foods in the bottom coolers were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Operator to ensure foods are always covered to protect from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, chicken left to thaw at room temperature. Temperature measured 4C. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Bacteria growth increases exponentially within the danger zone which could cause illness.
      • Corrective Action: Chicken was put in the walk-in cooler to thaw. Staff aware to thaw foods under running cold water, in the fridge or in the microwave oven.
    • 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: This was corrected at time of inspection. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No paper towel observed in one of the hand washing sinks. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: This was corrected at time of inspection. Operator to ensure the hand wash stations have soap and paper towel in dispensers and hot and cold running water to facilitate proper hand washing, at all times.
  4. Initial Inspection

    0 infractions

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