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Don's Diner

80 Vic Turner Road, Dawson Creek, V0C 2C9 · Restaurant

Official record from Northern Health →

Inspection summary

Don's Diner has been inspected 7 times by Northern Health Authority since July 27, 2023. The most recent inspection, on May 12, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 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.

  • 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 3 times across 3 separate inspections, most recently on October 7, 2025. 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 2 times across 2 separate inspections, most recently on April 4, 2024. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

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

  • 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 8 times across 3 separate inspections, most recently on October 7, 2025. For example: 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 5 times across 3 separate inspections, most recently on October 7, 2025. 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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Complaint Inspection

    6 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written food safety plan not present in the facility. (Public health significance): Food safety plan helps identify and control hazards during food processing which is essential in preventing foodborne illness
      • Corrective Action: Ensure to write a food safety plan for the premises, send to EHO for approval and have it present on site.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Within the kitchen, behind the standing freezer, trash, cartons and papers were observed to be littered on the floor. (Public health significance): Trash can be a form of attrantant to pests such as flies and rodents. They can also hinder proper cleaning of the floor further haboring pathogens which can contaminate the food prepared within the premises.
      • Corrective Action: Ensure to dispose of trash, cartons and papers in a sanitary mannner and not to be littered within the premises.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and food debris under the cooking stove and around the deep frying area. There was build up of grease in the vent (Public health significance): Accumulation of grease can be a fire hazard and food debris can be attractant to pests. Build up of grease in vent can be a form of contamination as it can drip into the food that is being prepared on the stove.
      • Corrective Action: Ensure to do a deep cleaning under the cooking stove, around the deep frying area and the vent. This should be done at least 3 times a week to prevent accumulation
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A sanitation plan not present on site. (Public health significance): Sanitation plans helps ensure food safety in food premises
      • Corrective Action: Ensure to write a sanitation plan for the premises, send to EHO for approval and have it present on site.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee was unable to show his FOODSAFE certificate. Mentioned it is with the owner. Foodsafe certificate of every employee present within the food premises should be on site as this is an indication that employee has foodsafe training as a regulatory requirement.
      • Corrective Action: Ensure to have FOODSAFE certificates of employees on site
  4. Follow-Up Inspection

    4 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The permit To Operate does not have a valid year decal on it. The operator has not paid the decal fee.
      • Corrective Action: Pay the decal fee, obtain the decal and attach it to the Permit.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written food safety plan is not present in the facility.
      • Corrective Action: Provide the written food safety plan to the EHO and maintain a copy of the plan in the facility.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The floor near the right end of the deep fryer has accumulated grease on it. It leaked from the exhaust hood grease collector.
      • Corrective Action: Complete repairs so that grease does not leak onto the floor and thoroughly clean the floor surface.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A written sanitation plan is not present in the facility.
      • Corrective Action: Provide the written sanitation plan to the EHO and maintain a copy of the plan in the facility.
  5. Routine Inspection

    7 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: A valid year decal is not attached to the Permit To Operate.
      • Corrective Action: Attached a valid year decal to the Permmit.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The food safety plan is not in the facility..
      • Corrective Action: Maintain the food safety plan in the facility.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The floor near the right end of the deep fryer has accummulated oil on it.
      • Corrective Action: Complete repairs so that oil does not spill onto the floor and clean the floor.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: cardboard boxes storing items under the hand wash sink are not suuitable as they absorb moisture, grease and dirt.
      • Corrective Action: Replace the cardboard boxes with containers that are non-absorbent and easily cleaned.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There are many items that are stored in the dining room and kitchen that are not needed for preparing and serving food. Besides cluttering up the facility, it is difficult to clean floors properly.
      • Corrective Action: Remove the items and store them separately.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: The sanitation plan is not in the facility.
      • Corrective Action: Maintain the sanitation plan in the facility.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There are no paper towels available at the hand wash station.
      • Corrective Action: Provide paper towels in a dispenser at the hand wash station.
  6. Follow-Up Inspection

    2 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Six cartons of food grade eggs (containing 8 trays each) were observed on the floor in storage area. Eggs have been there for almost 24 hours. Internal temperatures ranged from 17.6°C - 19.6°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. In Canada, graded eggs must be stored at 4°C or below.
      • Corrective Action: Eggs were discarded. Operator is aware in Canada, graded eggs must be stored at 4°C or below . Also, foods and equipment should be stored at least 6 inches or 15 cm off the floor.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station had no paper towel. (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: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  7. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods in stad-up freezer. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Dry foods and boxes of canned drinks observed on the floor. (Public Health significance) - There is a risk of contamination from pest or other items which can lead to food borne illness
      • Corrective Action: Operator is aware to store raw meats below and isolated from ready to eat items and produce at all times. Food and equipment should be stored at least 15 cm (6 inches) off the floor at all times and in pest free food-grade containers.
    • 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 containers. (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: This was corrected at the time of inspection.Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
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