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Don's Diner Ltd.

4552 North Access Road, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

Don's Diner Ltd. has been inspected 8 times by Northern Health Authority since August 30, 2023. The most recent inspection, on February 12, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 6 times across 4 separate inspections, most recently on February 5, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 6 times across 2 separate inspections, most recently on April 15, 2025. 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 2 times across 2 separate inspections, most recently on February 5, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 April 11, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 5, 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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration unit for condiments has not been functioning for at least a week as per operator. Temperatures were elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than or equal to 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: A technician was called to service the unit. In the mean time (temporarily), instructions clearly posted on the unit "Ice should be refilled/added every hour" and "Discard all potentially hazardous foods after 4 hrs." By next week, move potentially hazardous foods to working refrigeration units. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. A follow up will be conducted to ensure unit has been repaired, if not replace the unit.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, dust, crumbs, debris observed on food contact surfaces, shelves, coolers, freezers etc. These can contaminate food which can lead to serious illness. Also, these conditions may attract pest which could contaminate foods which can in turn lead to food borne illness.
      • Corrective Action: Deep clean facility. All horizontal and vertical surfaces should be cleaned, sanitized and maintained.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises not maintained in sanitary manner.Accumulation of dirt, debris. crumbs on floors, counter tops, shelves etc. These conditions could attract pest which can contaminate food, leading to food borne infections. Also, pests could transmit infections to humans.
      • Corrective Action: Deep clean facility. All vertical and horizontal surfaces should be cleaned
  3. Follow-Up Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate utensil (bowl) used as scoops was left in food. (Public Health significance) - Leaving utensils in food would allow hand contact with food further leading to food contamination
      • Corrective Action: Appropriate utensils should be stored separate from food in a manner that does not allow food contamination. This was corrected by instructing food handler to store utensil separate from food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Dry foods (flour and sugar) stored directly on the floor. Foods of any such should be stored in a food grade container and kept at least 6 inches above the floor. (Public health significance): Food when stored directly on the floor could attract pest which could further lead to contamination of food
      • Corrective Action: Food handler was instructed to transfer food into a food grade container and placed at leat 6 inches above the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate utensil (bowl) is used as scoops to obtain food product. (Public Health significance) - Using utensils without long handles would allow hand contact with food when obtaining food which could lead to food contamination.
      • Corrective Action: Operator was made aware of replacing utensil (bowl) with a proper food scoop with long handle to obtain food.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food contact surfaces (cutting boards) has cracks and grooves. (Public health significance): Cracks and grooves can habour bacteria which may lead to cross contamination of food which when consumed may cause foodborne illness
      • Corrective Action: Cutting boards should be replaced or smoothen to prevent bacteria from habouring in the cracks and grooves
  4. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Tempearture of refrigeration units at the entrance of the kitchen was between 7°C-10°C. (Public Health significance) - Foods stored at 7°C-10°C will encourage the growth of bacteria and possibly lead to foodborne illness when consumed.
      • Corrective Action: Cook was asked to move foods to a working fridge that meets the required temperature 4°C or below.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food contact surfaces (cutting board) has cracks and grooves. (Public health significance : cracks and grooves can harbour bacteria which may lead to cross contamination to food which when consumed may cause foodborne illness..
      • Corrective Action: Cutting board should be replaced or smoothen to prevent bacteria from habouring in the cracks and grooves.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) High temperature automatic dish washer used within the food premise reached a final rinse temperature of 65°C as opposed to the regulatory requirement (71°C). (Public Health significance) - High Temperature Automatic dish washers not reaching 71°C and above will not adequately kill bacteria on dishes and this could further lead to contamination of food when used to serve food.
      • Corrective Action: Cook was asked to prepare a large bucket of sanitizing solution using unscented bleach, following the manufacturer's description and reaching a concentration of 200ppm and above for washed and rinsed dishes to be immersed in it for two minutes before air drying the dishes
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) There was no active sanitizer detected in sanitizing bowl. (Public Health Significance): Little to no active sanitizer will not destroy bacteria on surfaces to prevent contamination.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    8 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The decal on the permit expired on March 2024, rendering the permit invalid.
      • Corrective Action: Operator to ensure they complete necessary requirements for permit to be valid..
    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Raw eggs observed on counter. Temperature measured 24C. Staff said they had been there for about an hour. (Public Health Significance) Eggs are potentially hazardous food and should not be stored between 4 and 60C to prevent illness.
      • Corrective Action: Eggs were moved to the cooler. Staff aware raw eggs should be stored at 4C or below.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods (including bucket of ice) were left uncovered and open to contamination in stand up cooler. Also, boxes of cooking oil and cans of tomotoes observed on the floor (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above ready to eat foods (frozen fruits) in stand up freezer. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at time of inspection. Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product and left in foods. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients and safe in manner that doesn't contaminate the food.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in all three sanitizer buckets. (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 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)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. 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: This was corrected. 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.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present with FoodSafe training or equivalent at time of inspection.
      • Corrective Action: Operator to ensure staff with FoodSafe training or equivalent are present during operation of the facility.
  8. Initial Inspection

    0 infractions

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