Corner Pin Lounge
1501 102 Avenue, Dawson Creek, V1G 2E3 · Restaurant
Inspection summary
Corner Pin Lounge has been inspected 7 times by Northern Health Authority since November 17, 2022. The most recent inspection, on August 12, 2026, found no infractions.
3 of 7 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: Cleaning and sanitizing and Handwashing and staff hygiene.
The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
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 4 separate inspections, most recently on November 12, 2024. For example:
302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on February 28, 2023. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
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.
7 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The Operator does not know the chemical composition of the sanitizing solution (Auto San) used in the mechanical glass washer.
- Corrective Action: Sanitize all glasses in the kitchen dish washing machine until such time as the chemical composition of the sanitizing solution (Auto San) is known and an adequate concentration is maintained when the glass washer is operating.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
1 infraction
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic glass washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Glasses will be sanitized in the in kitchen dishwasher. Operator is aware to have it repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Operator is aware to email me test strip once the glasswasher is fixed and chlorine is detected
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution. No sanitizer detected in glass washer. (Public Health significance) - Glass washers using chlorine must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; 12 ppm - 25 ppm if Iodine. Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Glasses will be taken to dishwasher in hypertension kitchen for sanitizing. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: No paper towel present. Staff use cloths which are not always single use. Reusing cloths after washing hands can become a healt hazard. Proper handwashing requires soap and single-use paper towel in a dispenser, cold and hot running water.
- Corrective Action: Operator is aware if staff are using cloths, it has to be single use. If not use single use paper towel in a dispenser. Operator will see how to install paper towel dispenser.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution in the glass washer. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Ensure that fresh sanitizer solution is replenished when needed and made according to manufacturer's instructions.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]