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Coast Mountain College - Cafe

5331 McConnell Avenue, Terrace, V8G 4X2 · Restaurant

Official record from Northern Health →

Inspection summary

Coast Mountain College - Cafe has been inspected 3 times by Northern Health Authority since April 22, 2024. The most recent inspection, on March 20, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 on April 22, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 20, 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 March 20, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 9, 2024. 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. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The refrigeration temperature of an under-counter refrigerator with two doors, located on the right side of the main counter where food is served immediately, was observed to be slightly elevated (greater than 4°C), specifically varying between 5.5°C and 7°C. The refrigerator contained eggs and frozen bread. (Public Health Significance): Refrigeration temperatures for perishable foods, such as eggs, must be maintained below 4°C to prevent the growth of disease-causing bacteria and toxin production.
      • Corrective Action: The potentially hazardous food (eggs) was immediately transferred to a functioning refrigeration unit. Defective refrigerators or equipment onsite should be promptly repaired or serviced. Regularly monitor and log temperatures, making adjustments or repairs as needed to ensure the unit consistently maintains a temperature of 4°C or below.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dispensing scoops were found resting on top of the food products, specifically in the panko breadcrumbs and cornstarch containers located in the dry storage area. (Public Health significance): Storing scoops directly inside containers can result in food contamination and cross-contamination when employees come into hand contact with the food product. Scoop handles must be kept clear of the product to avoid hand contact and minimize the risk of contamination.
      • Corrective Action: Scoops must be stored separately from food containers to prevent contamination. Ensure they are placed in a designated area, container, or food-grade holder when not in use.
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of the ceiling in the kitchen were damaged and had peeling paint which could dislodge and contaminate foods (e.g., dishwashing area, near the meat slicer, by the kitchen door near the main cafeteria entrance). A couple of spots on the walls were damaged leaving it in a condition which cannot be easily cleaned (e.g., overhang next to the entrance to the bakery area, high wall next to the dishwashing area). Light fixtures near air diffusers on the ceiling in the kitchen have a build-up of dust which could dislodge and contaminate foods or clean dishes.
      • Corrective Action: Ceilings and walls in kitchen must be repaired and refinished to provide a surface that's smooth, impervious to moisture and easy to clean. Air diffusers and nearby light fixtures must be cleaned and kept free of dust accumulations. Ensure routine maintenance is carried out in a timely manner and that a schedule is established for routine cleaning of hard to reach locations of the kitchen.
  3. Routine Inspection

    5 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dish washing area equipment under and beside the dish washer are filthy.
      • Corrective Action: Equipment and floor require a deep cleaning.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The meat slicer has ground in dirt and grime in some areas.
      • Corrective Action: Meat slicer and stand require a deep cleaning
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler floor is worn out. Areas behind and under equipment have a built up of dirt and grime The single deep fat fryer has a build up of oil under the unit.
      • Corrective Action: A coating or new surface that is smooth and washable is required. Floors around, under and behind equipment require routine cleaning. The floor under the deep fat fryer must be cleaned up. This is a potential fire hazard
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The ice machine has dirty surfaces around the door mouldings. Short order freezer needs a defrost A stand up freezer door is missing a handle.
      • Corrective Action: The ice machine requires a deep cleaning Defrost the short order freezer Replace the door handle to prevent staff from getting cuts.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The ice machine has dirty surfaces around the door mouldings. Short order freezer needs a defrost A stand up freezer door is missing a handle.
      • Corrective Action: The ice machine requires a deep cleaning Defrost the short order freezer Replace the door handle to prevent staff from getting cuts.

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