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Foreign Grounds Cafe

1000 102 Avenue, Dawson Creek · Restaurant

Official record from Northern Health →

Inspection summary

Foreign Grounds Cafe has been inspected 3 times by Northern Health Authority since January 23, 2026. The most recent inspection, on August 11, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times on July 29, 2026. For example: 209 - 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 2 times on July 29, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on July 29, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 11, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food handler on-site has no FoodSafe training or equivalent. Operator was not on-site.
      • Corrective Action: Operator is to ensure food handler takes training. At least one person on site during hours of operations should have food safe training or equivalent. Operator is to send me a copy of the food handlers certificate through email. Also, keep a copy on-site to be provided upon request.
  2. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods observed stored above 4°C. Raw eggs and creamers were left at room temperature on the counter. (Public Health significance) - All potentially hazardous foods must be stored cold at 4°C and below OR hot at 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Potentially hazardous foods were moved to working refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bottles of water and drinks stored on the ground. (Public Health significance) - Contamination of food (including drinks) from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: All foods (including drinks) should be stored at least 6 inches off the ground at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in product for ongoing use in ingredient bins (Public Health Significance) Scoop handles must be kept free from the product to prevent hand contact and contamination. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Also, product that is used often for surfaces is a cleaner not a sanitizer. (Public Health Significance) Sanitizing requires using a sanitizer. 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: Use an appropriate sanitizer after cleaning to wipe down surfaces. Monitor and maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing step when conducting manual dish washing. The operator explained they either use hot water or a sanitizer. They do not check the temperature of the water to ensure it is as hot as required for sanitizing dishes (Public Health significance) - Manual dish washing requires a minimum temprature of at least 77C to effectively sanitize dishware OR 200 ppm unscented bleach solution.
      • Corrective Action: Follow proper steps of manual dish washing; wash, rinse and sanitize. If using temperature, monitor and ensure hot water is at least 77C. If using a sanitzing reagent, follow manufacturer's instructions
  3. Initial Inspection

    0 infractions

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