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Chuck's Food Services

127 Stewart Street West, Vanderhoof, V0J3A0 · Restaurant

Official record from Northern Health →

Inspection summary

Chuck's Food Services has been inspected 3 times by Northern Health Authority since February 4, 2025. The most recent inspection, on May 12, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 times across 2 separate inspections, most recently on May 12, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 12, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 12, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 July 22, 2025. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 22, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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. Routine Inspection

    5 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitzier detected in sanitizer bucket and sanitizer spray bottle at the time of inspection. (Public health significance) - Without effective sanitizer, routine cleaning and sanitizing does not reliably eliminate pathogens, creating a direct risk to public health and might cause food-borne illness.
      • Corrective Action: Operator prepared fresh sanitzer solution of bleach and water at more than 100 ppm at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) 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. Ensure that wiping cloths are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses.
      • Corrective Action: Operator immediately transferred wiping cloths into laundry and buckets containing chlorine solution of more 100 ppm at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Bleach water sanitizer solution in the three compartment sink was measured to be at 50 ppm. (Public health significance) - Bleach water solution for manual dishwashing should be maintainted abobve 200 ppm in order to ensure adequate sanitization, when food handling equipments are not adequately sanitized, pathogens can persist and cause food-borne illness when such equipements are used.
      • Corrective Action: Operator to ensure that bleach water solution for the three compartment sink is maintained at 100 pm at all times. Acquire test strips for assessing the concentration. Operator made a fresh solution at the correct concentration at the time of inspection.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Front door and back door of the food premises were observed to be open at the time of inspection. (Public health Significance) - Keeping the doors of the food premises open can facilitate the entry of pests such as rodents and arthropods, these pest may contaminate the food items which upon comsumption may result in food-borne illness.
      • Corrective Action: Operator closed the front and back door of the food premises at the time of inspection. Ensure that the doors to the food premises are always kept closed.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) An unlabelled bleach sanitizer bottle was obsered to be placed on a counter at the time of inspection. Operator was unable to provide information on the contents of the spray bottle. (Public health significance)- Cemical spray bottles should always be labelled to prevent accidental misuse and contamination of adverse health effects.
      • Corrective Action: Operator labelled the chemical spray bottle at the time of inspection.
  2. Follow-Up Inspection

    5 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The food premises was observed to be operating without a valid health permit at the time of inspection as the permit fees were not paid.
      • Corrective Action: Operator to ensure that the food premises has paid their permit fees.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat residuals were observed to be accumulated over the meat slicer which indicated that it was inadequatey cleaned. (Public health significance) - Meat residuals in inadequately cleaned meat slicer are exposed to the temperature danger zone (4°C-60°C) which causes the growth of illness causing pathogens and toxin formation. If this meat slicer is reused, it may contaminate other food items which upon consumption may result in food-borne illness.
      • Corrective Action: Operator to ensure that the meat slicer is adequately cleaned and sanitized.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) Front door and back door of the food premises were observed to be open at the time of inspection. (Public health Significance) - Keeping the doors of the food premises open can facilitate the entry of pests such as rodents and arthropods, these pest may contaminate the food items which upon comsumption may result in food-borne illness.
      • Corrective Action: Operator closed the front and back door of the food premises at the time of inspection. Ensure that the doors to the food premises are always kept closed.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive cluttering was observed in the dry storage area of the food premises. (Public health significance) - Excessive cluttering in the food premises can impede cleaning and sanitation measures which increases the risk of contamination of food items. Consumption of contaminated food items may result in adverse health effects and food-borne illness.
      • Corrective Action: Operator to ensure that the dry storage area is decluttered and maintained in a sanitary condition.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration units were lacking working thermometers at the time of inspection. (Public health significance) - Refrigeration units of the food premises should be equipped with working thermometers as they allow to monitor the temperature changes so that prompt corrective actions can be undertaken to prevent food safety hazards.
      • Corrective Action: Ensure that all refrigeration units are equipped with working thermometers.
  3. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 04-FEB-25. 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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