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Fry Daddy's

400 Skeena Drive, Mackenzie, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Fry Daddy's has been inspected 5 times by Northern Health Authority since May 2, 2022. The most recent inspection, on September 25, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on December 17, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2026. For example: 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 2, 2022. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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

    2 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The facility’s operating permit was not displayed on the premises. A permit decal was observed attached to the business licence. The operator explained that they did not have a copy of the operating permit available for display. Public Health Significance- Displaying a valid operating permit provides confirmation that the facility has received the required health approval and is authorized to operate.
      • Corrective Action: Operator was informed to contact [email protected] to request a copy of the operating permit. Once received, ensure the operating permit is prominently displayed on the premises.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A scoop was stored inside the flour container with the handle in contact with the flour. Public Health Significance- Storing a scoop with its handle in contact with food can introduce contamination from hands or other sources into the food product.
      • Corrective Action: Operator was informed to store the scoop in a clean, designated location outside the container. Ensure all staff are informed of the proper scoop storage procedure.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator to set up and store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Alternatively, you may use an approved sanitizer in a spray bottle with paper towel.
  3. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health operating permit was not made available at time of inspection.
      • Corrective Action: Contact Northern Health to receive a replacement permit if staff are unable to find one. The health operating permit is to be posted in a conspicuous location at the restaurant in view of the public.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine observed to have black mould growth. Contamination of ready-to-eat foods such as ice with mould or bacteria from unsanitary surfaces may contribute to foodborne illness.
      • Corrective Action: Clean and disinfect the ice machine to remove all traces of mould.
  4. Follow-Up Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice maker machine was found with deposits build-up inside the machine.
      • Corrective Action: The deposits inside the ice machine may harbour pathogens and may cross contaminate the ice. The operator was told to properly clean and sanitize the Ice maker machine.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Not enough sanitization bottles were available at the time of inspection
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitization bottles with clean wiping cloths. Operator was educated on the cleaning and sanitizing procedures

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