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Fort Nelson General Hospital

Bag 1000 - 5315 Liard Street, Fort Nelson, V0C 1R0 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Fort Nelson General Hospital has been inspected 5 times by Northern Health Authority since March 24, 2023. The most recent inspection, on May 27, 2026, found no infractions.

3 of 5 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 and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on June 16, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 March 24, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Three plastic spatulas used in the kitchen have broken edges and rough (Public Health Significance). Broken spatula could cause physical contamination of food when the broken parts fall into the prepared food, and also difficult to clean and sanitize properly.
      • Corrective Action: Operator discarded the broken spatulas immediately
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The colour coded cutting boards (green and white) are not smooth and with deep grooves (Public Health Significance) All food contact surfaces are to be smooth, non-porous and easily cleaned to prevent lodging and growth of pathogens that could be lead to foodborne illnesses.
      • Corrective Action: Operator instructed to discard the cutting boards immediately and use the cutting boards that are in good repairs
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk in freezer, a box of foods observed on the floor. (Public Health significance) - Contamination of food from contact with objects, pests or chemicals can cause serious illness.
      • Corrective Action: Staff is aware to take the box off the floor. Also, that foods should be stored in manner that prevents them from contamination. That includes keeping foods at leat 6 inches or 15com above the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk in freezer, raw meat observed above other 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: Raw meat was re-organized at the bottom at the time of inspection. Staff is aware to ensure raw meats are stored separately or isolated from other foods.

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