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Fortune Kitchen Restaurant

410 Enterprise Avenue, Kitimat, V8C 2E2 · Restaurant

Official record from Northern Health →

Inspection summary

Fortune Kitchen Restaurant has been inspected 4 times by Northern Health Authority since April 20, 2023. The most recent inspection, on September 10, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. 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 Food temperature control.

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 2 times across 2 separate inspections, most recently on August 18, 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 2 times on April 20, 2023. 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 April 20, 2023. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 April 20, 2023. 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 2 times across 2 separate inspections, most recently on August 18, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed scoops stored in ingredient bins. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Foods were left uncovered in the walk in cooler. Uncovered foods can be contaminated from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator to cover all foods and keep scoops outside of ingredient bins and clean and sanitize them regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food debris and grime throughout the facility including on shelves inside and outside of the refrigeration unit, counters behind main preparation area, on styrofoam lining in chest freezer, on shelves above chest freezer and 3-compartment sink and on pipe and wall above handwashing sink. Build up of grime and food debris can be a reservoir for bacteria and can contaminate food.
      • Corrective Action: Operator to clean and sanitize all areas that have build up of grime and food debris.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed single use containers (cardboard boxes, various plastic trays and plastic bottles) reused for food storage. These containers cannot be adequately cleaned and sanitized between use which can allow for food contamination.
      • Corrective Action: Operator to store food in food grade containers that can be sanitized. No cardboard is to be used in the facility.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Raw meat is stored next to produce in cooler. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Raw meat must be stored away from, or below produce and ready-to-eat food.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths were used without soapy water or bleach, and were left on the counters between use. Public Health significance - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine (1 tsp bleach per 1 litre of water). All food contact surfaces need to cleaned with warm water and soap, and then sanitized with 200 ppm bleach on a regular basis to prevent contamination of food and utensils.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of grime throughout the facility, including walls, hard-to-reach areas, and high-contact surfaces such as light switches. Public Health significance - insufficient cleaning can lead to pest infestation, contamination of food, and foodborne illnesses.
      • Corrective Action: All surfaces need to cleaned on a regular basis to maintain a sanitary condition throughout the facility.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed raw wood surfaces in storage areas, as well as food-contact surfaces. Public Health significance - raw, untreated wood is porous and can harbour bacteria. It is also next to impossible to properly clean and sanitize.
      • Corrective Action: All food-contact surfaces must be replaced or refinished to be impervious to moisture, smooth, and easily cleanable.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers were observed within the coolers and freezers within the facility.
      • Corrective Action: Accurate thermometers need to be placed within all coolers, fridges, and freezers to allow monitoring of temperatures.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Public Health significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed cook touching face while preparing food, and did not wash hands afterwards. Public Health significance - insufficient handwashing can lead to cross-contamination of food and lead to foodborne illness.
      • Corrective Action: All staff must wash their hands on a consistent basis to prevent contamination of food.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.

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