Burns Lake Food Market
425 Highway 16, Burns Lake, V0J 1E0 · Restaurant
Inspection summary
Burns Lake Food Market has been inspected 4 times by Northern Health Authority since January 12, 2024. The most recent inspection, on July 10, 2026, found no infractions.
1 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: Food temperature control, Pests and Cleaning and sanitizing.
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.
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 July 21, 2025. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 once on July 21, 2025. For example:
304 - Premises not free of pests [s. 26(a)]
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 July 21, 2025. For example:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
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 July 21, 2025. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
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 April 2, 2024. For example:
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
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
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Internal temperature of potentially hazardous food item such as macaroni salad was measured at 18.4°C in the front display cooler. Operator mentioned that the macaroni salad was stored in the fridge for more than 24 hours and were not able to provide the updated temperature logs of that cooler. (Public Health Significance) - Potentially hazardous food item such as macaroni salad when stored outside the temperature danger zone (4°C-60°C) for prolonged time can result in growth of illness causing pathogens, such contaminated food items if consumed may result in food-borne illness.
- Corrective Action: Operator was asked to discard the macaroni salad at the time of inspection. Ensure that all potentially hazardous food items are stored outside the temperature danger zone at all times.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings were noted below the front counter of the food premises. (Public Health Significance) Evidence of mice droppings indicate that the premise has an active pest infestation. Rodents and other pests may cross contaminate foods and surfaces or with feces and urine. Such contaminated food items if consumed may result in food-borne illness.
- Corrective Action: Ensure that all mice droppings in the food premises are cleaned. Place traps/baits to manage pests and monitor pest activity routinely.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Front display cooler was noted to malfunctioning as it was not able to maintain the required temperature of 4°C and colder at the time of inspection. Operator was unable to preovide temperature records of that cooler. (Public Health Significance) - Storing potentially hazardous food items in the malfunctioning cooler exposes them to the temperature danger zone (4°C- 60°C). This causes growth of illness causing pathogens in the food items which if consumed may result in food-borne illness.
- Corrective Action: Ensure that the front display cooler is repaired/fixed or replaced. Do not store any potentially hazardous food items in this cooler.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Hand washing station in the front counter was observed to be blocked with a bucket and garbage bin at the time of inspection. (Public health Significance) - Hand washing is critical aspect of food safety in order to prevent food-borne illness. Blockage of hand washing station limits hand washing by food handlers.
- Corrective Action: Ensure the hand wash station is accessible and not blocked at all times. Operator was able to clear the hand washing station at the time of inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Facility floor plan was permitted with unobstructed handwashing stations. Facility operator installed an order intake with a phone that blocks off access to a hand washing station.
- Corrective Action: Remove/relocate the order intake station to prevent obstructing staff from accessing hand washing stations in your upcoming renovation plans.
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Initial Inspection
1 infraction
- 105 - Remote Inspection
- Observation: “A remote inspection of this premises was conducted by email on 12-01-23. 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
- 105 - Remote Inspection