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Gerry's Freshmart

5008 50 Avenue, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

Gerry's Freshmart has been inspected 3 times by Northern Health Authority since June 22, 2023. The most recent inspection, on July 22, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 July 22, 2026. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 July 22, 2026. 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 July 22, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on June 22, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 22, 2023. For example: 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (whole chicken) stored below 60°C (temperature readings were between 32-40C). (Public Health significance) - All potentially hazardous foods must be stored at 4°C and below OR at 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Foods were immediately removed and put in a cooler and the hot holding unit temperature increased. A follow up inspection of the unit was done a few hours later and the temperature was above 60C. Hot holding must maintain a temperature of 60°C or more at all times. Monitor and adjust the temperatures, and have serviced as required.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of crumbs, debris on food contact surfaces. Cardboard observed on some surfaces.
      • Corrective Action: All vertical and horizontal surfaces should be deep cleaned, cardboards removed from the premises and ensure it is maintained in a sanitary manner.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Different items were stored/placed infront of the hand washing station rendering it inaccessible (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: These were removed. Ensure the hand wash station is accessible at all times.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Did not see the food permit and the supervisor couldn't find it.
      • Corrective Action: Ensure food permit is valid and posted in conspicuous location.
    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Chicken is left in hot holding unit all day as per the supervisor present at time of inspection.
      • Corrective Action: Supervisor is aware food cannot be left in hot holding unit for the whole day. It should be discarded after 4 hours. Please refer to and follow what is written on your Food Safety Plan.
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