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China Moon Restaurant

117 Highway 35, Burns Lake, V0J 1E0 · Restaurant

Official record from Northern Health →

Inspection summary

China Moon Restaurant has been inspected 5 times by Northern Health Authority since March 13, 2024. The most recent inspection, on July 10, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on March 30, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 10, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 10, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 30, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 April 2, 2024. 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.

5 inspections

  1. Follow-Up Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Operator to ensure that wiping cloths are ALWAYS STORED IN A SANITIZER SOLUTION between uses.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build-up of grime, grease, food debris on the floors, walls, and underneath equipment in the dry storage area and kitchen. (Public Health Significance) - Accumulation of significant amounts of grease, grime, dust and food debris in the food premises can cause physical contamination of the food, such food items if consumed can cause illness
      • Corrective Action: Ensure that the entire facility is thoroughly cleaned, especially the kitchen and dry storage area and is maintained in a sanitary condition.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Soap was missing in the hand washing station in the back kicthen. (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: 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 must be provided to facilitate proper hand washing.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Partially cooked noodles were obsered to be cooled at room temperature at the time of inspection. (Public health significance) - Improper cooling allows pathogens to multiply rapidly while food remains in the temperature danger zone (4°C-60°), greatly increasing the likelihood of foodborne illness. Cooling should occur in two steps (60°C-20°C) wihtin 2 hours and from (20°C -4°C) within 4 hours.
      • Corrective Action: Operator transferred the noodles in the walk-in cooler to ensure proper cooling.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Internal temperature of baby corns in the prep cooler was measured above 7.9°C. Cut vegetables such as broccoli and cabbage were observed to be stored at room temperature. (Public health Significance) - Potentially hazardous food items when stored in the temperature danger zone (4°C-60°C) can cause growth of illness causing pathogens and toxins. Such food items if consumed may result in food-borne illness.
      • Corrective Action: Operator transferrred the food items in another prep cooler that maintained the temperature of 4°C at the time of inspection.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer (QUAT) spray bottles was unlabelled at the time of inspection. (Public health significance) - Sanitizer spray bottles must be clearly labeled in a food premises because accidental misuse could contaminate food items. Such contaminted food items if consu,ed may result in adverse health effects.
      • Corrective Action: Operator labelled the sanitizer spray bottle at the time of inspection.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) On multiple occasions, the Operator was observed to be touching the food with their bare hands after touching various surfaces. (Public health significance) - Touching food items with unwashed hands could cause contamination of food items, such contaminated food items if consumed may result in food-borne illness.
      • Corrective Action: Operator was requested wash their hands also were also educated on the importance of hand hygiene at the time of inspection.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed processed food products stored in plastic shopping bags.
      • Corrective Action: Ensure all food products are stored in food grade plastics.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a build-up of debris in the far left side of the kitchen cooking area.
      • Corrective Action: Ensure to clean this area and maintain it as per your sanitation plan.
  5. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
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