Skip to content
Loading map…

Calvary Baptist Church

9607 107 Avenue, Fort St. John, V1J 2P5 · Restaurant

Official record from Northern Health →

Inspection summary

Calvary Baptist Church has been inspected 2 times by Northern Health Authority since February 10, 2026. The most recent inspection, on March 20, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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 March 20, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on March 20, 2026. For example: 301 - Critical Repeat 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 10, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Water jugs in the upright cooler in the small storage area were not covered. Eggs were stored on a top shelf above ready to eat foods. Foods not covered in coolers may become contaminated. Raw eggs and cartons have the potential of cross contaminating foods.
      • Corrective Action: Ensure that foods are covered when stored. Ensure that raw eggs are treated like raw meats and stored below ready to eat foods.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ovens, upright cooler units, high touch areas including light switches, and sprayer on the three compartment sink had dried food debris and appeared dirty. Improper cleaning and sanitizing of equipment can cause cross contamination of food and may cause foodbourne illness. Buildup of hardwater deposits on sprayer outlets can results in moisture trapping and allow mould growth.
      • Corrective Action: Ensure that all equipment at the facility is cleaned and sanitized regularly. Create a cleaning schedule to verify that tasks are being completed.
  2. Routine Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There is exposed drywall around the pass through door located near the dishwasher and under the frame of the pass through serving window. The caulking along the counter in both washrooms was cracked and no longer provided a waterproof seal near the sink area. The wooden moulding around the urinal in the men's washroom was cracked and may allow moisture trapping and possible mould growth. Surfaces in a kitchen or bathroom are more exposed to moisture. To provide an easy to clean surface, the construction material must be in good repair, smooth, and impervious to moisture.
      • Corrective Action: Ensure that all surfaces at the facility in the kitchen, bathroom and dining room areas have appropriate surfaces that are smooth, easy to clean, and impervious to moisture.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Water jugs in the upright cooler in the small storage area were not covered. Eggs were stored on a top shelf above ready to eat foods. Foods not covered in coolers may become contaminated. Raw eggs and cartons have the potential of cross contaminating foods.
      • Corrective Action: Ensure that foods are covered when stored. Ensure that raw eggs are treated like raw meats and stored below ready to eat foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ovens, upright cooler units, high touch areas including light switches, and sprayer on the three compartment sink had dried food debris and appeared dirty. Improper cleaning and sanitizing of equipment can cause cross contamination of food and may cause foodbourne illness. Buildup of hardwater deposits on sprayer outlets can results in moisture trapping and allow mould growth.
      • Corrective Action: Ensure that all equipment at the facility is cleaned and sanitized regularly. Create a cleaning schedule to verify that tasks are being completed.

Nearby inspected facilities

Own this business? Add a badge to your website