Skip to content
Loading map…

Heritage Manor 2

9824 106 Avenue, Fort St. John, V1J 2N7 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Heritage Manor 2 has been inspected 4 times by Northern Health Authority since March 6, 2025. The most recent inspection, on June 17, 2025, found no infractions.

1 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: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 7 times across 2 separate inspections, most recently on March 14, 2025. For example: 301 - Critical Repeat 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 3 times across 3 separate inspections, most recently on June 4, 2025. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 2 separate inspections, most recently on March 14, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 March 6, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 2 separate inspections, most recently on March 14, 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: No pesting monitoring system was found in operation at the facility during the inspection.No pest control records or Integrated Pest Management records were available for review during the inspection.
      • Corrective Action: Ensure that the facility has an Integrated Pest Management System in place and documentation of the system is available for review by Environmental Health Officers. For example a report from a pest control company. The operator is waiting for an update from BC Housing.
  3. Follow-Up Inspection

    5 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The wall behind the dishwasher is in disrepair and cannot be properly cleaned and sanitize. Walls near dishwashers are exposed to high levels of humidity that can promote mold growth, be difficult to clean and attract pests.
      • Corrective Action: Ensure the wall is repaired such that it is smooth, easy to clean and impervious to moisture.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product including coffee bin. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A meat slicer was found with dried on debris that can contaminate foods and cause foodbourne illness.
      • Corrective Action: Ensure that food equipment including the meat slicer are cleaned and sanitized especially in hard to reach areas behind the cutting blade.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A basket of clean salt and pepper shakers were stored in a manner that could lead to contamination.
      • Corrective Action: Store clean dishware in a manner that prevents contamination.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: No pesting monitoring system was found in operation at the facility during the inspection. No pest control records or Integrated Pest Management records were available for review during the inspection.
      • Corrective Action: Ensure that the facility has an Integrated Pest Management System in place and documentation of the system is available for review by Environmental Health Officers. For example a report from a pest control company.
  4. Routine Inspection

    11 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The wall behind the dishwasher is in disrepair and cannot be properly cleaned and sanitize. Walls near dishwashers are exposed to high levels of humidity that can promote mold growth, be difficult to clean and attract pests.
      • Corrective Action: Ensure the wall is repaired such that it is smooth, easy to clean and impervious to moisture.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored above 4°C including a brick of butter found at 24 °C and creamers on a melted ice bath at 17 °C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: All temperature abused foods were discarded during the inspection. Ensure that potentially hazardous cold foods are maintained a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination including a tray of muffins and cut fruit platter in the dining area. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure that all foods available for self service, have appropriate protection to prevent cross contmination or use single cups or bags to protect food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product including coffee bin. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A basket containing different seasonings was found on a table in a basket in a manner that promotes contamination. Improper storage of food including seasonings allow cross contamination to food.
      • Corrective Action: Ensure that seasoning shakers available to clients in the facility for self serve are stored in a manner that does not allow contamination. Clean and sanitize any self service items left on tables daily to prevent foodbourne illness.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Reach in coolers had an excess of food debris seen especially on the bottom shelves. Dried food debris can contaminate food and cause food bourne illness.
      • Corrective Action: Ensure that the reach in freezers are cleaned and sanitized regularly to prevent food debris build up.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A basket of clean salt and pepper shakers were stored in a manner that could lead to contamination.
      • Corrective Action: Store clean dishware in a manner that prevents contamination.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A meat slicer was found with dried on debris that can contaminate foods and cause foodbourne illness.
      • Corrective Action: Ensure that food equipment including the meat slicer are cleaned and sanitized especially in hard to reach areas behind the cutting blade.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A container with dirty and worn utensils were found in a metal insert in a drawer close to the food prep sinks. The use of dirty utensils can contaminate food and attract pests. Worn utensils can cause physical contamination of food.
      • Corrective Action: Worn utensils were discarded during the inspection. The metal insert with utensils will be cleaned and sanitized before use.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: No pesting monitoring system was found in operation at the facility during the inspection. No pest control records or Integrated Pest Management records were available for review during the inspection.
      • Corrective Action: Ensure that the facility has an Integrated Pest Management System in place and documentation of the system is available for review by Environmental Health Officers. For example a report from a pest control company.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A personal travel beverage mug was found on the counter in the self serve coffee area. Cross contamination from personal food items may lead to foodbourne illness.
      • Corrective Action: Designate a separate area for personal food items to prevent contamination of facility food and food equipment. Clean and sanitize areas where personal items were stored at the coffee bar.

Nearby inspected facilities

Own this business? Add a badge to your website