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Holiday Inn Express

9504 Alaska Road, Fort St. John, V1J 6I5 · Restaurant

Official record from Northern Health →

Inspection summary

Holiday Inn Express has been inspected 3 times by Northern Health Authority since August 17, 2024. The most recent inspection, on October 16, 2024, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 2 separate inspections, most recently on September 18, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 October 16, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 16, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on August 17, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 August 17, 2024. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Set of batteries observed in one of the drawers with food items. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. The batteries were removed. Non-food products should be stored separate from food, food equipment/food contact surfaces/food utensils
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No paper towel at hand washing station (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: This was corrected at time of inspection. 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 at all times to facilitate proper hand washing.
  2. Follow-Up Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Spills and food crumbs observed in some of the drawers. This can contaminate foods or attract pest.
      • Corrective Action: Ensure equipment/utensils/food contact surfaces are maintained in sanitary conditions at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer used for food premises is not food-grade. (Public Health Significance) Sanitizing solutions must be food-safe and strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Sanitizer solition was discarded and bleach solution prepared. Operator is aware to use this awaiting the order that was placed. Monitor and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  3. Initial Inspection

    5 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Facility is running without the health permit.
      • Corrective Action: Operator to ensure the health permit is applied and recieved.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Industrial-grade sanitizer was used for sanitization instead of food-grade sanitizer.
      • Corrective Action: Food-grade sanitizer must be used to sanitize food contact surfaces and equipment.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Undercouter shelves were found in unsanitary condition.Public health significance : Unsanitary condition may attract and harbour the pest, which may cross contaminate the food
      • Corrective Action: Under-counter shelves must be kept clean and in a sanitary condition to avoid attracting pests.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The display fridge was not able to achieve/maintain the regulatory required temperature of 4°C or below. Public health significance: Potentially hazardous food must be stored below 4°C to ensure food safety. Consuming food stored above this temperature can lead to foodborne illness.
      • Corrective Action: Operator to ensure the fridge is repaired/replaced.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: high-temperature dishwasher, which was not able to achieve 71°C or above. Public Health Significance: The dishwasher must reach 71°C or above to ensure that equipment and utensils are properly sanitized. Failure to do so could lead to cross-contamination and foodborne illness.
      • Corrective Action: The high-temperature dishwasher needs to be repaired. Besides not achieving the required temperature, the water is not draining and is coming out of the dishwasher. A three-compartment sink must be used until the issue is resolved.

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