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Canada Safeway Deli- Smithers

3664 Highway 16, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Canada Safeway Deli- Smithers has been inspected 4 times by Northern Health Authority since February 8, 2023. The most recent inspection, on January 29, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 January 29, 2026. 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 April 18, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 18, 2023. 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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Environmental Health Officer Observed the dedicated hand wash sink equipped with single use paper towel, liquid hand soap and supplied with potable hot and cold water, however, at time of inspection the sink's drain was unable to discard grey water and appeared to have a blockage. The environmental health officer directed the operator to inform staff to use the alternate hand washing sink equipped with liquid soap, single use paper towel that is supplied with potable hot and cold water under pressure with adequate drainage until the other hand wash sink is repaired and in good working order. (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: Operator to repair drainage in hand wash sink basin and 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 and adequate drainage of grey water from hand washing must be provided to facilitate proper hand washing.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C - Cheese products were measured between 5-10°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some hard-to-reach areas, such as under equipment, and some cupboard handles were noticeably dirty during the inspection. Public Health significance - insufficient cleaning can lead to contamination of food or pest infestations.
      • Corrective Action: All areas need to be cleaned on a regular basis so that the facility is maintained in a sanitary condition.
  4. Routine Inspection

    0 infractions

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