Cecil Lake Christian Fellowship
4607 Cecil Lake Road, Cecil Lake · Restaurant
Inspection summary
Cecil Lake Christian Fellowship has been inspected 2 times by Northern Health Authority since March 9, 2026. The most recent inspection, on April 23, 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 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.
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.
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 3 times on March 9, 2026. For example:
301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
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 April 23, 2026. For example:
304 - Repeat Premises not free of pests [s. 26(a)]
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 on March 9, 2026. 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 once on March 9, 2026. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on April 23, 2026. For example:
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.
2 inspections
- Follow-Up Inspection
2 infractions
- 304 - Repeat Premises not free of pests [s. 26(a)]
- Observation: Live ants were seen again at the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where ants are located and monitor situation. Develop a pest monitoring system to identify when, where, how often, how many ants are found. Inspect the kitchen weekly and record observations. Ensure the building excludes the entry of pests.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
- Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. Send a copy of the certificate to our office.
- 304 - Repeat Premises not free of pests [s. 26(a)]
- Routine Inspection
7 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: Expired foods including a container of cinnamon was found at the premises. (Public Health significance) - All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
- Corrective Action: Remove all foods that are spoiled, adulterated or otherwise unfit for human consumption from the premises. It is recommended that foods left at the premises are dated when opened.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: 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 - Food not protected from contamination [s. 12(a)]
- Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
- Corrective Action: 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.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Utensils and other food equipment were stored disorganized and overstocked in drawers. Proper storage of food equipment maintains the cleanness of the equipment and allows for a more smooth flow of food. Food equipment include the microwave, oven, fan cover in the upright cooler and vents in the bathrooms were found dirty. Light covers in the washrooms had many dead flies in the covers. Build up of food debris and dust can contaminate food and attract pests.
- Corrective Action: Ensure that food equipment is stored in an organized fashion with business ends aligned together. It is recommended that an annual inventory of food equipment is scheduled to prevent overstocking cupboards. Ensure that food equipment and washrooms are cleaned, sanitized, maintained regularly.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live ants were found at the facility during the inspection. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where ants are located and monitor situation.
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Surfaces including the area between the wall and the floor under the three compartment sink, the kitchen cupboards and wood supports for the paper towel dispensers in the bathrooms are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
- Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Food equipment including cutting boards, utensils, pots, pans, and baking sheets were worn out or had defects. The maintenance of food equipment in good repair allows the equipment to be cleaned and sanitized effectively. Equipment with defects can contaminate the food.
- Corrective Action: Ensure that food equipment is in good repair to protect food from contamination.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]