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Chef's Global Fushion Terrace Airport

103 - 4401 Bristol Road, Regional District - Kitimat-Stikine, V8G 0E9 · Restaurant

Official record from Northern Health →

Inspection summary

Chef's Global Fushion Terrace Airport has been inspected 3 times by Northern Health Authority since November 20, 2023. The most recent inspection, on August 19, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on February 4, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 November 20, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) 1. Observed dirty knives stored on magnet rack meant for clean knives. Improper cleaning and sanitization can lead to contamination of food with bacteria, viruses, chemicals, dirt etc. 2. Observed one pot with build up of burnt food and another with multiple dents that have food build up that can act as a harbour for bacteria as it cannot be cleaned and sanitized adequately.
      • Corrective Action: 1. Operator to thoroughly clean and sanitize knives. 2. Operator to discard pots. The pot with build up food can be cleaned and sanitized.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Shelves in back of kitchen have build up of flour and seasoning. 2. Observed scoops stored in ingredients. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. 3. Observed corn starch stored in cardboard box that was covered with corn starch. Cardboard box used is not food grade and cannot be cleaned or sanitized adequately.
      • Corrective Action: 1. Operator to thoroughly clean and sanitize shelves. 2. Scoops are to be stored out of ingredient boxes. 3. Corn starch is to be stored in food grade container.
  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Coolers, prep tables are all operating above 4°C
      • Corrective Action: Perishable foods were removed from sales. Prep tables top bee kept closed as much as possible. Food remaining in the prep table bucket must be discarded after two hour in the prep[ table.

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