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Feeding Futures Program

450 Douglas Avenue, Fort St James, V0J 1P0 · Restaurant

Inspection summary

Feeding Futures Program has been inspected once by Northern Health Authority, on March 31, 2026. The most recent inspection, on March 31, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 31, 2026. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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

  1. Routine Inspection

    1 infraction

    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: It was observed during the inspection that the lunch meal worker did not wash her hands after touching her hair and a bleach bottle before continuing to cut carrots, which are a ready-to-eat food.(Public Health Significance)Failure to wash hands after touching hair and chemical containers before handling ready-to-eat foods poses a significant risk of cross-contamination, if such food is consumed may lead to foodborne illness.
      • Corrective Action: Kitchen staff must ensure they practice proper handwashing before and after handling food and food items to prevent cross-contamination and maintain safe food-handling standards.

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