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Down To Earth Health Shop

5003 51 Avenue, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Down To Earth Health Shop has been inspected 7 times by Northern Health Authority since June 14, 2022. The most recent inspection, on July 30, 2026, recorded 3 infractions.

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

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.

  • 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 6 times across 4 separate inspections, most recently on July 30, 2026. For example: 205 - Critical Repeat 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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: 301 - Critical 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 once on May 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 30, 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.

7 inspections

  1. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The small drink cooler in front prep cooler was found at temperatures between 10 -12 C. The operator removed food and the temperature had decreased to 9 C. Improper cold holding for perishable food can promote growth of microbes that lead to foodbourne illness.
      • Corrective Action: Ensure that coolers used for cold holding of potentially hazardous foods can maintain temperatures at or below 4 C to prevent temperature abuse. Monitor this cooler unit with a temperature log where the temperature is recorded every 4 hours. Record the temperatures in a log book and have the log book available at the request of the Environmental Health Officer. The operator will have a technician service the cooler.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, foods thawed sitting at room temperature. A bag of frozen peas was found on a food prep table. The bag appeared to be "sweating" since the food was starting to thaw. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. Frozen foods can also be cooked directly. The bag of peas was returned to the freezer.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several cleaning cloths were found in the handwash sink, ware washing sink and food prep counters. Cleaning cloths in the handwash sink will become contaminated and may block access to the handwash sink. Cleaning cloths are a medium for microbe growth and can spread microbes wherever used.
      • Corrective Action: Ensure that all cleaning cloths when not in use are put into sanitizer solution (for example bleach at 200 ppm), the laundry hamper, or hung to dry.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A prep cooler in the front area was at 11 C and there were a lot of beverage containers in the unit. Overstocked cooler units can lead to uneven temperature distribution and improper cold holding for perishable food that can promote the growth of microbes.
      • Corrective Action: The operator moved 70% of the beverage containers during the inspection to another cooler unit that was at 4 C. The operator was asked to monitor the cooler temperature and if the unit could not maintain a temperature of 4 C or less, to have the unit serviced. Ensure that coolers used for cold holding of potentially hazardous foods can maintain temperatures at or below 4 C to prevent temperature abuse. Monitor this cooler unit with a temperature log where the temperature is recorded every 4 hours.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A pot with soup on the stovetop had a temperature of 53 C. Hot foods that are not held at a temperature of at least 60 C can allow an uneven cooling in the food that can cause microbes grow and form spores that are not removed by reheating. Improper hot holding is one of the significant processes that can cause foodbourne illness.
      • Corrective Action: The operator brought the soup to a boil and then hot held at 68 C by the end of the inspection. Ensure that soup made at the facility is either hot held at 60 C or more to reduce microbe growth or cool the soup properly and reheat it for customer service. Food can only be reheated once. If the food is left at room temperature for an extended period, discard it.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Some shelving units at the back of the facility had lower shelves that were less than 6 in or 15 cm from the floor. Food and food equipment stored near the floor can be contaminated by floor debris.
      • 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. Ensure that the lowest shelf in a shelving unit is at least 6 in or 15 cm from the grown or do not store food, packaging, equipment on the lowest shelf.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Several equipment in the facility including the dough mixer, espresso maker, coffee grinder, and panini press had dried food debris or build up of coffee grinds or carbonisation. Use of clean and sanitized equipment is essential to safe food handling.
      • Corrective Action: Ensure equipment especially ones used daily are cleaned and sanitized regularly.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are slightly elevated for cafe display cooler (approximately 6-7 C). Build up of ice was noted around air vents (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: Remove ice buildup. Continue to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° C at all times
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature was measured to be approximately 60 C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware.Gauge temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. If necessary, have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.

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