Dawson Creek Curling Club Lounge
1113 106 Avenue, Dawson Creek, V1G 2N9 · Restaurant
Inspection summary
Dawson Creek Curling Club Lounge has been inspected once by Northern Health Authority, on October 26, 2024. The most recent inspection, on October 26, 2024, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.
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 October 26, 2024. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 October 26, 2024. For example:
302 - Critical 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 October 26, 2024. 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.
1 inspection
- Routine Inspection
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: The temperature of the fridge containing coffee creamers is 9°C. Temperatures of 4°C or less are required.
- Corrective Action: Store the coffee creamers in a fridge in the Kitchen.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The glass washing machine is not operating.
- Corrective Action: Have the glass washing machine repaired. Until it has been prepared, wash and sanitize all glasses in the Kitchen dish washing machine.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing. Paper towels are not in a dispenser. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Install a paper towel dispenser and keep paper towels in it.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]