Home 2 Suites by Hilton
9519 111 Street, Fort St. John, V1J 0N1 · Restaurant
Inspection summary
Home 2 Suites by Hilton has been inspected 3 times by Northern Health Authority since February 14, 2025. The most recent inspection, on February 19, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions.
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 2 times on February 14, 2025. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 February 14, 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 once on February 14, 2025. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
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
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) The hot holding unit in use at the time of the inspection had inconsistent hot holding capacity.The operator mentioned that another unit was on order. It was recommended that the items in the current hot holding unit will be stored in the middle of the unit where the temperature was consistently at or above 60°C. Improperly hot held foods will be temperature abused and may promote microbe growth on food.
- Corrective Action: All food from the hot holding unit was discarded as the breakfast area closed at 0930. Staff will monitor the temperatures of foods in the unit and reheat any foods to 74 °C that have fallen below 60 °C.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods including sliced cheese, spicy mayonnaise, sliced fruits, waffle batter were stored above 4°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 The cheese, sliced fruits, spicy mayonnaise, and waffle batter were discarded during the inspection. The operator was asked to store cheese, sauces and sliced fruit in the nearby cooler and to keep a time record for the waffle batter such that the batter will be discarded after a 2 hour period of time.
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain 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: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins and ready to eat product including oatmeal and brown sugar. (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. The scoops were removed from the product during the inspection and the operator will develop a plan for scoops to ensure that they are not left in the product.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The upper area around the spouts in a cold holding juice dispenser was found with dried juice. The presence of dried juice can be an attractant to pests and support microbe growth.
- Corrective Action: Ensure that equipment including juice dispensers are cleaned and sanitized regularly especially areas that may have splashed product.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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