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Fort St John Hospital & Peace Villa

8407 112 Avenue, Fort St. John, V1J 0J5 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Fort St John Hospital & Peace Villa has been inspected 2 times by Northern Health Authority since January 19, 2023. The most recent inspection, on January 21, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on January 21, 2025. 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 once on January 21, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 January 19, 2023. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw chicken pieces stored above raw fish. Frozen salmon wrapped with cling wraps only. (Public health significance) - raw meat juice can drip down and cross-contaminate the foods stored below. Storing foods with higher minimum cooking temperature, such as chicken, below those with lower cooking temperature, such as fish, could ensure meat juice from the foods stored above would also be cooked at adequate temperature, preventing foodborne illnesses.
      • Corrective Action: Operator stored foods in the refrigerators according to their cooking temperatures immediately.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) A few food debris were left on the part of the dough mixing machine that would not directly touch the food. Clean utensils hanging on the wall near the three-compartments sink were found touching some document folders. (Public health significance) - food debris and document folders might contain pathogens that could contaminate food and contact surfaces, such as dough and utensils, potentially causing foodborne illnesses.
      • Corrective Action: The operator immediately removed the soiled parts and utensils for dishwashing.
  2. Routine Inspection

    1 infraction

    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The water pressure in all hand washing stations is not high enough for staff to wash their hands in the sinks. Also, no hot running water. Staff wash their hands in the 3 compartment sinks present for manual dish washing. The sinks are close to the hand washing stations which have single use paper towels and soap in dispensers.
      • Corrective Action: Operator will reach out again to the directors to have this fixed

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