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Comfort Inn

1200 Alaska Avenue, Dawson Creek, V1E 1Y9 · Restaurant

Official record from Northern Health →

Inspection summary

Comfort Inn has been inspected 5 times by Northern Health Authority since November 16, 2022. The most recent inspection, on July 23, 2025, found no infractions.

3 of 5 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: Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 across 2 separate inspections, most recently on April 25, 2023. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 25, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Complaint Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods observed below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Discovered their thermometer is not working thus the temperature records are inaccurate. Staff is aware to purchase a new thermometer as soon as possible. Ensure hot holding units maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present at facility has no Food Safe certificate or equivalent. The housekeeping supervisor who also works at the kitchen, has Food Safe certificate
      • Corrective Action: Aware to get certificate as soon as possible. Email me the certificate once it is completed. Supervisor is aware apart from them, at least one staff present at the kitchen during its operation should have Food Safe certificate or equivalent certificate
  5. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed that boiled eggs ( made three hours ago), yogurt, butter, and cream cheese that were stocked couple minutes before the inspection were stored in a mini fridge that was not able to maintain temperature of 4 degree celsius and below. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: 1. Move potentially hazardous foods to working refrigeration units immediately. 2 Have the mini fridge serviced to ensure that the mini fridge can maintain 4 degree celsius and below. 3.Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
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