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Church of the Resurrection

9504 100 Avenue, Fort St. John, V1J 1X7 · Restaurant

Official record from Northern Health →

Inspection summary

Church of the Resurrection has been inspected 2 times by Northern Health Authority since May 28, 2025. The most recent inspection, on September 10, 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: Cleaning and sanitizing 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 once on May 28, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 28, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 May 28, 2025. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 28, 2025. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Ceiling tiles especially in the staff washroom are stained or broken. Ceiling tiles need to be smooth, easy to clean and impervious to moisture to prevent food contamination. Lights in the dry storage area are not covered. Shattered light bulbs can cause food contamination. Shelving units in the dry storage area are made of unfinished MDF. Improperly finished shelving cannot be cleaned. Shelf mouldling in the main kitchen is broken and the exposed surface is unfinished. Exposed shelving is not easy to clean and can become damage if in contact with moisture.
      • Corrective Action: Repair or replace the ceiling tiles so that they are easy to clean, smooth and impervious to moisture. Ensure that any leaks are repaired to prevent future water damage. Replace light bulbs with shatterproof bulbs, add a plastic sleeve or a cover. Ensure that MDF shelving has a finish that is smooth, impervious to moisture and easy to clean. Repair shelving with broken moulding such that the surface is smooth, impervious to moisture and easy to clean.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The shelf with spice containers in the main kitchen island was dusty. Dust can contaminate food. The area behind the cooking line appear dirty with grease buildup. Grease build up can attract pests. Cupboards near the dishwasher are overstocked with utensils that may not been needed on a weekly basis. Improperly stored utensils can be easily contaminated.
      • Corrective Action: Ensure that all the containers are removed from the kitchen island when performing weekly cleaning. Ensure that hard to reach areas including behind the cooking line is effectively cleaned to prevent attraction of pests. Arrange kitchen utensils in a manner that keeps them clean. For example storing the handles of the utensils in one direction. Remove seldom used items or store them separately.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with bleach was labelled as half bleach and half water. The concentration of bleach was too high and could cause removal of chrome finishes on sinks and finishes on countertops. This level of bleach can cause throat and skin irritation. Use of sanitizers at the correct concentration ensure the decrease of microbes at a safe level of exposure.
      • Corrective Action: Ensure that spray bottles are diluted to a concentration between 100-200 ppm. It is recommended that the concentration is verified with chlorine test strips.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: A cupboard near the dishwasher had single use containers that are being used for leftovers. Single use containers are not designed for repetative use and can release plastic pieces in food.
      • Corrective Action: Ensure that containers or bags used for leftovers are made from food grade plastic. Do not reuse containers or bags that are single use.

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