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FIXX Urban Grill

512 Highway 2, Dawson Creek, V1G 0A4 · Restaurant

Official record from Northern Health →

Inspection summary

FIXX Urban Grill has been inspected 3 times by Northern Health Authority since March 1, 2023. The most recent inspection, on July 30, 2025, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Protecting food from contamination.

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 2 times on March 1, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 30, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 March 1, 2023. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 March 1, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on July 30, 2025. For example: 314 - Operator has not provided acceptable written sanitation procedures [s. 24]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizing bottles were not labelled. (public health significance): Proper labelling of sanitizers is crucial for ensuring they are used correctly and safely, preventing contamination and potential illness
      • Corrective Action: Operator made aware and immediately labelled all bottles meant for sanitizing as "sanitizer".
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No written sanitation plan on site. (Public health significance): A written procedure helps to ensure the safe and sanitary operation of the establishment.
      • Corrective Action: Operator aware to provide an acceptable written sanitation plan. A template will be sent to operator for guidance.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of line cooler in cooking area read between 11-13°C for some of the food items. (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: Operator is aware to monitor the temperatures of this unit regularly since it is in the cooking area with higher temperatures, adjust and have repaired if necessary to provide a temperature of 4°C at all times. Also, cover the content and unit to keep temperature at 4°C or below.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat observed above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Ensure to always store raw meats below and isolated from ready to eat items and produce.
    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, Shrimps/prawns observed thawed in a container of water in a sink. (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: The container was immediately put under cold running water. Ensure foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution for glasswasher. No sanitizer detected after several runs. (Public Health significance) - Glasswashers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended if chlorine is the sanitizer or 12 - 25.5 ppm if Iodine is the sanitizer. Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Glassware will be sanitized in the dishwasher. If providing hand sanitizing maually, glassware should be soaked for 2 minutes in 200 ppm bleach solution. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
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