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Buck Snort Cafe

93 Bayview Drive, Port Clements, V0T 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Buck Snort Cafe has been inspected 7 times by Northern Health Authority since November 3, 2021. The most recent inspection, on June 24, 2026, found no infractions.

4 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on April 8, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 2 times across 2 separate inspections, most recently on June 14, 2022. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 14, 2022. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 3, 2021. For example: 105 - Remote Inspection

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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves found in the back of the kitchen. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lights in the back of the kitchen are not either shatterproof or have shatterproof covers. (Public Health Significance): Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Replace the lights with shatter proof lights or add shatter proof covers.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sandwich prep table lacking accurate thermometer. All refrigeration units and hot holding units must have accurate thermometers to support the routine monitoring of cold holding and hot holding temperatures.
      • Corrective Action: Operator placed a new spare thermometer into the sandwich prep table.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Staff wash room did not have paper towel. Warm running water, hand soap, and single use towels are required for the handwashing station.
      • Corrective Action: Operator added paper towel to the staff washroom.
  6. Follow-Up Inspection

    0 infractions

  7. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 01-NOV-21. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. (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: Installation of handwashing sink in convinent access to the kitchen is required before health approval can be granted. Installation of handwashing sink in front service area is required by January 15, 2022. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.

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