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Chilly & Dancer Pub

874 Tsimshian Boulevard, Kitimat, V8C 1T5 · Restaurant

Official record from Northern Health →

Inspection summary

Chilly & Dancer Pub has been inspected 3 times by Northern Health Authority since November 28, 2023. The most recent inspection, on December 5, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 September 10, 2025. 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 November 28, 2023. For example: 209 - 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 once on November 28, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 November 28, 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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed cooked chicken wings and broth stored in walk-in cooler ranging from 11.2°C - 12.0°C. Wings were placed inside the walk-in cooler the night before. Air temperature of walk-in cooler was between 7°C and 9°C. All potentially hazardous foods must be stored at below 4°C or above 60°C to prevent bacterial growth.
      • Corrective Action: Operator discarded wings and broth. Operator cannot store potentially hazardous foods inside walk-in cooler until unit is serviced and/or can maintain a temperature of 4°C or below.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some light fixtures in kitchen not equipped with covers which may lead to food becoming contaminated with glass should bulbs/tubes be broken.
      • Corrective Action: Equip lights with properly fitting covers, or protect individual bulbs/tubes with plastic shatter proof sleeves (e.g., tube guards), or replace fixtures (e.g., sealed LED fixtures).
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some wood shelves, walls and other surfaces have become worn which makes them difficult to clean and sanitize.
      • Corrective Action: Worn surfaces must be refinished (e.g., painted, resurfaced) to ensure they're durable, smooth and easy the clean. For walls, it's recommended they be covered with fibre-reinforced plastic (FRP) wall panelling.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The left end of the bar cooler (which is a part of the walk-in cooler) where perishable foods were stored (e.g., milk, fruit juice, cut fruit) was not maintaining a temperature of 4°C as this end is blocked from the rest of the cooler by boxes and other items.
      • Corrective Action: Ensure all parts of the bar cooler are open and unblocked to allow for proper air flow and so that a temperature of 4°C or less can be maintained; or reorganized the cooler so that perishable foods are stored in the right end of the bar cooler where it's more open and a temperature of 4°C or lower was observed during this inspection.

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