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Community Event Centre- Kitchen

474 Victoria Street East, Vanderhoof, V0J 3A0 · Restaurant

Official record from Northern Health →

Inspection summary

Community Event Centre- Kitchen has been inspected 2 times by Northern Health Authority since April 27, 2023. The most recent inspection, on March 11, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 once on April 27, 2023. 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 April 27, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 27, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

2 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Mini Fridge temperature was slightly elevated (10°C) and no temperature logs were kept for all refrigeration units. (Public Health Significance) Refrigeration temperatures must be less than 4°C and daily temperature logs must be kept to ensure refrigeration units are in good working order and can maintain temperatures that keep food out of the danger zone (4-60°C) to prevent the growth of bacteria that can lead to food-borne illness.
      • Corrective Action: The temperature was adjusted on the drive through mini fridge and measured at 4°C. Monitor and log the temperature of all refrigeration units regularly to maintain a temperature of 4° for fridges and -18°C for freezers at all times .
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat foods.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizing solution was detected for use on food contact surfaces. (Public Health Significance) Sanitizing solutions must be used on food-contact surfaces to eliminate bacteria to prevent contamination of food on the improperly cleaned surfaces.
      • Corrective Action: A bleach sanitizing solution was made and tested during inspection and measured at >200 ppm. Operator will purchase test strips to measure bleach solution to ensure the sanitizer maintains an effective concentration of 100-200 ppm.

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