Dragonfly Naturals Ltd.
436 Reid Street, Quesnel, V2J 2M6 · Restaurant
Inspection summary
Dragonfly Naturals Ltd. has been inspected 4 times by Northern Health Authority since May 19, 2022. The most recent inspection, on September 9, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 once on April 12, 2023. For example:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
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
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Inadequate sanitizing of equipment. The facility has small sinks and a dishwasher which the operator would not let EHO test if the sanitizing rinse reach the regulatory temperature cycle of 71°C/more. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: 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 OR Immediately initiate manual dishwashing in a two/three compartmented sink that is separate from the hand washing sink to facilitate wash-rinse-sanitize step providing a 200 ppm soak for 2 minutes in sanitizer for all dish ware.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
0 infractions
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