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Hug A Mug Coffeehouse & Eatery

1012 102 Avenue, Dawson Creek, V1G 2B8 · Restaurant

Official record from Northern Health →

Inspection summary

Hug A Mug Coffeehouse & Eatery has been inspected 5 times by Northern Health Authority since August 9, 2022. The most recent inspection, on July 29, 2026, recorded 3 infractions.

2 of 5 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 separate inspections, most recently on July 29, 2026. 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on July 29, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 January 11, 2024. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

5 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice in freezer at front was left uncovered and open to contamination. (Public Health significance) - Contamination of food (including ice) from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris, crumbs at the back of the line/sandwich cooler. (Public Health Signicance - Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition to prevent potential cross contaminate of foods which could lead to serious illness).
      • Corrective Action: All food contact surfaces, equipment (in between equipment) should be cleaned as often as needed and maintained in a sanitary manner.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises is cluttered due to many items in food premises. There isn't enough storage for the items. (Public Health Significance- Food premises should be designed to ensure the safe and sanitary handling of food to prevent foodborne illnesses)
      • Corrective Action: De-clutter, re-arrange/organize food storage areas to ensure safe and sanitary handling of foods. Discard anything that isn't needed for the operation of the food premises. Get more storage if needed.
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops observed to be left in food product in the freezer. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Store scoops separate from food products and in a sanitary manner.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of sugar observed on the floor in storage room. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Protect all foods from contamination by storing at least 15cm or 6 inches off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator unable to explain 3 steps of manual dishwashing. Washing dishware properly reduces the risk of them becoming a health hazard.
      • Corrective Action: Operator is aware to manually wash dishware following 3 steps; wash (in water and soap), rinse in clean water, sanitize. Dishware should be left to soak in sanitizer solution for at least two minutes before left to air dry.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Level 1 FOODSAFE is expired.
      • Corrective Action: Operator is aware to renew FOODSAFE certificate as soon as possible.
  5. Routine Inspection

    0 infractions

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