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Fort St James Restaurant

338 Stewart Drive West, Fort St James, V0J 1P0 · Restaurant

Official record from Northern Health →

Inspection summary

Fort St James Restaurant has been inspected 4 times by Northern Health Authority since June 25, 2024. The most recent inspection, on February 25, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 9 times across 3 separate inspections, most recently on February 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 7, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 June 25, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 25, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on October 7, 2024. For example: 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]

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

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed food item(bag of flour) stored on the floor in the dry storage area.(Public Health Significance) Storing food items on the floor renders it easily accessible to pest that may carry disease causing organisms. Pests may contaminate the food items and may cause food-borne illness.
      • Corrective Action: Operator to ensure that all food items are stored at least 15cm off the floor.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    7 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food items in the walk-in cooler were observed to be stored on the floor (Public Health Significance) - Containers of food items when stored on the floor can be easily accessed by pests that may carry disease causing organism, pests may contaminate the food items and may cause food-borne illness.
      • Corrective Action: Ensure that all containers of food items in the walk-in cooler are stored 15 cms off the floor and 5 cms off the ground.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food handling equipment such as tongs and bowls were left inside a tray containing raw chicken. (Public Health Significance) - Food handling equipment such as tongs and bowls are exposed to bare hand contact. Equipment when left inside the food items can cause potential cross-contamination.
      • Corrective Action: Ensure that food handling equipment such as tongs and bowls are stored separately in a manner that prevents cross-contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Several food items stored in the walk-in cooler are left uncovered. (Public Health Significance) - Food items that are stored uncovered can be exposed to physical contaminantion; contaminated food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that all food items stored in the walk-in cooler are covered.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food items for personal use are stored with food for public consumption. (Public Health Significance) - Food items for personal use when stored with food for public can increase the risk of potential cross-contamination and may cause food-borne illness if consumed.
      • Corrective Action: Ensure that all food items for personal use are stored in a separate designated location.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Area outside the backdoor had a pit that had accumluation of waste items and garbage. (Public Health Significance) - Accumulation of waste and garbage outside the kitchen backdoor can attract pests and facilitate their entrey into the food premises, pests may carry illness causing organims and may contaminate the food items and cause food-borne illness.
      • Corrective Action: Ensure that the pit area outside the kitchen backdoor is cleaned.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Significant amounts of items (medicines, bundles of paper, broken equipment, cardboard boxes, magazines) not required for the operation food premises are stored in the back (dry storage area) and in the kitchen. (Public Health Significance) - Storing items not required for the operation of food premise can restrict cleaning and sanitation practices and may create unsanitary conditions in the food premises.
      • Corrective Action: Ensure that all items not required in the food premises are removed.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FoodSafe Certifications of the food handlers was expired. (Public Health Significance) - A valid foodsafe certification of the food handlers in a food premises is vital to prevent any food safety hazards by emplyoing safe food handling practices and corrective actions.
      • Corrective Action: Operator to ensure to obtain their FoodSafe level 1 certification.
  4. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items for personal use are stored with food for public consumption. (Public Health Significance) - Food items for personal use when stored with food for public can increase the risk of potential cross-contamination and may cause food-borne illness if consumed.
      • Corrective Action: Ensure that all food items for personal use are stored in a separate designated location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items stored in the walk-in cooler are left uncovered. (Public Health Significance) - Food items that are stored uncovered can be exposed to physical contaminantion; contaminated food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that all food items stored in the walk-in cooler are covered.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Significant amount of food items in the back (dry storage area) and walk-in cooler were stored on the floor. (Public Health Significance) - Food items when stored on the floor can be easily accesed by pests that may carry disease causing organisms; pests can contaminate the food items which upon consumption can cause food-borne illness.
      • Corrective Action: Ensure that all food items in the back (dry storage area) and walk-in cooler are stored 15 cms (6 inches) off the floor and 5 cms (2 inches) off the walls.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food handling equipment such as tongs and bowls were left inside a tray containing raw chicken. (Public Health Significance) - Food handling equipment such as tongs and bowls are exposed to bare hand contact. Equipment when left inside the food items can cause potential cross-contamination.
      • Corrective Action: Ensure that food handling equipment such as tongs and bowls are stored separately in a manner that prevents cross-contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths for food contract surfaces are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant accumulation of grease and grime throughout the food premises especially near the area of the stove, underneath shelving units and on the walls. (Public Health Significance) - Accumulation of significant amounts of grease and grime in the food premises can cause physical contamination of food; contaminated food items if consumed can cause illness.
      • Corrective Action: Ensure that the entire food premise is thoroughly deep cleaned, especially the area near the stove, underneath the shelving units and the walls.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Significant amounts of items (medicines, bundles of paper, ladders, broken equipment, cardboard boxes) not required for the operation food premises are stored in the back (dry storage area) and in the kitchen. (Public Health Significance) - Storing items not required for the operation of food premise can restrict cleaning and sanitation practices and may create unsanitary conditions in the food premises.
      • Corrective Action: Ensure that all items not required in the food premises are removed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station at the front counter by the register is lacking liquid soap and paper towels at the time of inspection. (Public Health Significance) - Handwashing station in a food premises should always be equipped with a liquid soap and paper towel to minimize the risk of contamination of food by food handlers.
      • Corrective Action: Ensure that the handwashing station in the front counter by the register is equipped with a liquid soap and single-use paper towels at all times.

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