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Bulkley Valley Hospital

3950 8 Avenue, Smithers · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Bulkley Valley Hospital has been inspected 3 times by Northern Health Authority since February 9, 2023. The most recent inspection, on October 7, 2025, recorded 2 infractions.

1 of 3 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: Protecting food from contamination, 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.

  • 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 September 17, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in 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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Observed five cases of Nestle Resource 1.05 cal/ml (1.5L) diabetic liquid diet food products past their expiration date stored within the dry inventory area of the facility. The following was observed: one case expired on January 18, 2025, two cases expired on October 6, 2025, one case expired on October 5, 2025 and another single case expired on May 26, 2025.
      • Corrective Action: Remove all foods that are spoiled, adulterated or otherwise unfit for human consumption from the premises.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometer observed in large stainless steel stand-up diary refrigerator at time of inspection. Accurate indicating thermometers ensure refrigeration equipment is in good working condition and that minimum cold holding temperatures of potentially hazardous foods are maintained to inhibit microbial growth that can lead to potential foodborne illness.
      • Corrective Action: Operator to purchase and install an accurate indicating thermometer within the large stand-up refrigerator to ensure regulatory minimum cold-holding temperatures are maintained to prohibit microbial growth in potentially hazardous foods which can lead to potential foodborne illness and that refrigeration equipment within the facility is in good working condition.
  2. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures were slightly elevated (greater than 4°C) at time of inspection, and temperature logs on the refrigeration equipment indicated slight temperature elevations with no corrective actions from September 13th to September 16th, 2024. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator is to move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bread and boxed frozen meals were observed to be stored on the floor of both the walk-in refrigerator and walk-in freezer at time of inspection. Food items stored on the floor can become contaminated food from contact with objects, people, pests or chemicals, which can cause serious illness.
      • Corrective Action: Operator is to ensure that food products stored within the refrigeration equipment are adequately stored at a minimum of 6 inches (15 cm) from the floor, to prevent contaminants, drips from raw foods, potential pests, contact with objects and staff from contaminating food products and permit thorough cleaning of floor area within the cold-holding equipment.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a large butchers knife stored in a cabinet adjacent to the large commercial grill with visible food residue and food debris. The environmental health officer notified the food handler present at time of inspection and the food handler immediately took the knife utensil to the dishwashing area to be properly washed and sanitized.
      • Corrective Action: Operator is to ensure the effective washing and sanitizing of multi-use utensils to prevent cross-contamination into food products, which can result in foodborne illness.
  3. Routine Inspection

    0 infractions

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