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Fort St John Curling Club

9504 96 Street, Fort St. John, V1J 3N5 · Restaurant

Official record from Northern Health →

Inspection summary

Fort St John Curling Club has been inspected 7 times by Northern Health Authority since March 19, 2024. The most recent inspection, on January 23, 2026, recorded 1 infraction.

3 of 7 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: Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on January 23, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on April 24, 2025. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 5 times across 3 separate inspections, most recently on May 15, 2025. For example: 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Mop bucket stored together with clean items in the storage room (Public Health Significance) Increased risk of contamination of clean items and food contamination
      • Corrective Action: Operator removed the mop from the storage room and should ensure proper storage in janitorial room after use
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several food prep surfaces in the lounge area were unfinished. Proper finishing of surfaces in a food service facility allows for proper cleaning and sanitizing.Ceiling tiles found in the food prep area of the kitchen and lounge were porous and were not cleanable. A ceiling tile above the walk in cooler in the lounge was in disrepair. Surfaces including ceilings must be durable, impervious to moisture and easy to clean.The wall behind the dishwasher in the kitchen was in disrepair and there were missing floor tiles. Areas around the dishpit are exposed to high levels of moisture and require surfaces that are nonporous, smooth and easy to clean.
      • Corrective Action: Ensure that surfaces in the facility are finished to allow for proper cleaning and sanitizing.Ensure the ceiling tiles are nonporous, easy to clean and smooth. Replace or repair broken or stained ceiling tiles.Repair, refinish or replace the areas on the walls and floor in the dishpit area so that it is smooth, easy to clean and impervious to moisture.
  4. Follow-Up Inspection

    2 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several food prep surfaces in the lounge area were unfinished. Proper finishing of surfaces in a food service facility allows for proper cleaning and sanitizing.Ceiling tiles found in the food prep area of the kitchen and lounge were porous and were not cleanable. A ceiling tile above the walk in cooler in the lounge was in disrepair. Surfaces including ceilings must be durable, impervious to moisture and easy to clean.The wall behind the dishwasher in the kitchen was in disrepair and there were missing floor tiles. Areas around the dishpit are exposed to high levels of moisture and require surfaces that are nonporous, smooth and easy to clean.
      • Corrective Action: Ensure that surfaces in the facility are finished to allow for proper cleaning and sanitizing.Ensure the ceiling tiles are nonporous, easy to clean and smooth. Replace or repair broken or stained ceiling tiles.Repair, refinish or replace the areas on the walls and floor in the dishpit area so that it is smooth, easy to clean and impervious to moisture.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weatherstripping on exit doors had gaps that could allow the entry of pests. Gaps were found around pipes in the kitchen area that can allow the harbourage of pests.
      • Corrective Action: Ensure that weatherstripping on exit doors are in good repair to prevent the entry of pests.Ensure areas around pipes are sealed off to prevent the harbourage of pests.
  5. Routine Inspection

    6 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several food prep surfaces in the lounge area were unfinished. Proper finishing of surfaces in a food service facility allows for proper cleaning and sanitizing.
      • Corrective Action: Ensure that surfaces in the facility are finished to allow for proper cleaning and sanitizing.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Ceiling tiles found in the food prep area of the kitchen and lounge were porous and were not cleanable. A ceiling tile above the walk in cooler in the lounge was in disrepair. Surfaces including ceilings must be durable, impervious to moisture and easy to clean.
      • Corrective Action: Ensure the ceiling tiles are nonporous, easy to clean and smooth. Replace or repair broken or stained ceiling tiles.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The wall behind the dishwasher in the kitchen was in disrepair and there were missing floor tiles. Areas around the dishpit are exposed to high levels of moisture and require surfaces that are nonporous, smooth and easy to clean.
      • Corrective Action: Repair, refinish or replace the areas on the walls and floor in the dishpit area so that it is smooth, easy to clean and impervious to moisture.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The following equipment required deep cleaning and sanitizing: the coffee maker in the lounge area, fans, hardwater buildup on the three compartment sink sprayer, the ovens in the kitchen, ice machine had hardwater buildup, ice buildup in chest freezers and the mop sink.
      • Corrective Action: Ensure that equipment is maintained in a clean and sanitary manner to prevent foodbourne illness.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cookware including stock pots had excess pitting and were worn. Shelf liner in a back storage room was frayed and worn. The metal brush used for cleaning the gas burners was worn out. Worn equipment are diificult to clean properly and can contaminate food. A pizza hot holding unit was stored on the floor in a back storage area. Equipment and food stored on the floor cannot be kept clean or free from debris.
      • Corrective Action: Discard and replace worn equipment to ensure safe food handling. Ensure that food and food equipment are stored at least 15cm (6 in) from the floor to keep them from contamination and in a clean state.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weatherstripping on exit doors had gaps that could allow the entry of pests. Gaps were found around pipes in the kitchen area that can allow the harbourage of pests.
      • Corrective Action: Ensure that weatherstripping on exit doors are in good repair to prevent the entry of pests.Ensure areas around pipes are sealed off to prevent the harbourage of pests.
  6. Routine Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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