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Dawson Co-Op Deli

110 - 10200 8 Street, Dawson Creek, V1G 3P8 · Restaurant

Official record from Northern Health →

Inspection summary

Dawson Co-Op Deli has been inspected 4 times by Northern Health Authority since October 19, 2022. The most recent inspection, on June 23, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on June 23, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 2 separate inspections, most recently on June 23, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 11, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 23, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 June 23, 2026. 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.

4 inspections

  1. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit not observed at time of inspection. The permit indicates to the public that the food premises is a regulated one and the premises is inspected regularly to ensure safe food handling to prevent food borne illnesses.
      • Corrective Action: Operator is to post health permit in department, in conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Ready to eat food stored beside raw meats in walk-in cooler. (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 separate And isolated from cooked foods, ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops left in ingredient bins for ongoing use. (Public Health Significance) Improper scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer detected in sanitizer containers or spray bottles was below 200 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Monitor often and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food crumbs observed in back of line cooler. Unsanitary conditions can attract pest which could contaminate food and/or transmit infections to food handlers.
      • Corrective Action: Food premises should be maintained in sanitary conditions. Cleaning should be done daily to prevent accumulation of dirt, crumbs or debris.
  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer (quat) concentration in container at the food prep table was much less than 200 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Monitor and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures at the front, below line cooler was slightly elevated (greater than 4°C), ranged between 7-9°C. (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: Monitoring system was not yet in place due to recent renovations. High temperatures could be due to unit going through defrost cycle but this couldn't be checked since monitoring system wasn't in place. Monitoring system to be installed asap. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk-in freezer, boxes of foods observed on the floor. Also, some of shelving is < 6 " which is required. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: All foods should be stored at least 6" (15cm) off the floor. Ensure all shelving/food contact surfaces is at least 6" off the floor.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of crumbs and dust observed on equipment used for wrapping foods in deli department. Public Health Significance: Foods can be contaminated which can lead to illness.
      • Corrective Action: All equipment/utensils/food contact surfaces should be maintained in sanitary conditions.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer container. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Also, a couple wet/damp wiping cloths left on the trolley between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: New sanitizing solution was prepared. Ensure to always maintain an effective sanitizer concentration at all times (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  4. Routine Inspection

    0 infractions

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