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Burger King

11103 Alaska Avenue, Fort St. John, V1J 0P2 · Restaurant

Official record from Northern Health →

Inspection summary

Burger King has been inspected 5 times by Northern Health Authority since August 8, 2023. The most recent inspection, on April 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on March 25, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 February 17, 2026. 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 February 19, 2025. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °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 February 19, 2025. 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 February 19, 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The gap beneath the back door has not been fixed
      • Corrective Action: Operator requested for one more week to take corrective actions
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food items were stored together with non-food items at the one the selves at the back area. This could lead to cross-contamination and foodborne illnesses.
      • Corrective Action: Operator removed the items and store them in a proper location
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There was a opening underneath the back door that is capable of allowing the entrance of pests to the kitchen. Pests are known carriers of micro-organisms which could potentially contaminate food.
      • Corrective Action: Ensure that the gap in underneath the back door is adequately covered.
  4. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The beef burger patties' internal temperature in one section of the hot holding unit was 56C when checked with probe thermometer. (Public Health Significance) storing potentially hazardous food between temperature of 4C-60C can lead to rapid multiplication of pathogens and have a potential of causing food borne illness.
      • Corrective Action: The operator discarded the food immediately. Ensure food are properly cooked to intenal temperatue of 74C or above before storing in hot holding unit.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The white cutting boards are in state of disrepair, with deep grooves. (Public Health Significance). Non-smooth food contact surface is not easily cleaned and can harbor microbes which can make patrons sick.
      • Corrective Action: Do not use the cutting boards for any food preparation, until resurfaced or replaced.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The general poor sanitation of the floor in the food preparation area and walk-in cooler/freezer. Food debris, crumbs on the floor, patches of oil spills remained uncleaned. (Public Health Significance). The presence of uncleaned food debris on the floor can serve as sources of food for pest and the oil spills can lead to fall hazard.
      • Corrective Action: Operator assigned a staff to start cleaning up the food debris and clearing empty cartons on the floor
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop and scoop holder was laying in the ice. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Operator placed the holder in a manner that prevents contamintation. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.

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