Chetwynd Hospital
5500 Hospital Road, Chetwynd, V0C 1J0 · Institutional Kitchen
Inspection summary
Chetwynd Hospital has been inspected 2 times by Northern Health Authority since May 3, 2023. The most recent inspection, on July 16, 2025, found no infractions.
1 of 2 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: Food temperature control 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.
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 May 3, 2023. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 once on May 3, 2023. For example:
209 - Food not protected from contamination [s. 12(a)]
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
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures of milk/juice cooler observed to be 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: Aware to monitor the temperatures on the respective shelves. Move potentially hazardous foods to working refrigeration units if needed. 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: In walk-in freezer raw meat observed above other foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: Store raw meats below and isolated from other foods.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]