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Humpty's Family Restaurant

11724 Alaska Road, Fort St. John, V1J 5T5 · Restaurant

Official record from Northern Health →

Inspection summary

Humpty's Family Restaurant has been inspected 8 times by Northern Health Authority since August 9, 2023. The most recent inspection, on October 6, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 10 times across 5 separate inspections, most recently on September 17, 2026. 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 7 times across 4 separate inspections, most recently on September 17, 2026. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 4 times across 4 separate inspections, most recently on September 17, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 September 17, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 11, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    5 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Scoop handle is touching the food in flour/ingredient bin. (Public Health Significance) - Scoop handle is frequently touched and contaminated, which can cross contaminate the food ingredients, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator immediately stored the scoops properly. Operator to ensure the scoop handle is not touching the food at all times.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The internal temperature of the preparation cooler near the serving window was well above 4C. (Public Health significance) – cold potentially hazardous food stored above 4°C for an extended period could allow exponential growth of harmful bacteria, potentially causing food borne illnesses.
      • Corrective Action: Potentially hazardous foods have been voluntarily discarded by the operator immediately.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items (potatoes) in the dry storage area were placed on the ground. (Public health Significance) - All food items or food contacting equipment that are placed below 15cm (6 inches) off the floor are subjected to contamination through sewage, waste, pest or chemicals that can cause illnesses.
      • Corrective Action: All food items or food contacting equipment should be stored at least 15cm (6 in.) off the ground.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) A cutting board was not smooth and appeared black with knife marks, which were difficult to clean. (Public Health Significance) – Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm.
      • Corrective Action: Operator immediately replaed the cutting board.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The hand washing sink was blocked with a water container for boiling egg pouches. (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, and should not be blocked.
      • Corrective Action: 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 to facilitate proper hand washing.
  3. Follow-Up Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The walk-in cooler's temperature was measured at 9 degree Celsius. A tray of beef has been stored inside overnight. (Public Health Significance) - Cold holding at 9°C places potentially hazardous foods within the temperature danger zone, facilitating bacterial growth and increasing the risk of footboard illness if foods are stored under these conditions for extended periods.
      • Corrective Action: Operator voluntarily discarded the beef. Operator to ensure the walk-in cooler is able to hold cold food at 4C or colder at all times. Operator to turn the thermostat to a colder setting to resist temperature change due to frequent opening.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The covers of the non-functional fans in the walk-in cooler are dusty. (Public Health Significance) - Dust accumulation on fan covers above or adjacent to stored food may result in contamination of food when dislodged.
      • Corrective Action: Operator to clean the fan covers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Single use bowl is used for scooping the flour. Flour bin's lid is damaged. (Public Health Significance) - Improper food utensils and a damaged flour bin lid may compromise protection of food from contamination, increasing the risk of contamination of ready-to-use ingredients.
      • Corrective Action: Operator replaced the damaged lids and used a proper scoop for scooping the flour.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The cutting board in the preparation cooler was not smooth and discolored, which was difficult to clean.(Public Health Significance). Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm.difficult to clean.
      • Corrective Action: Operator immediately replaced the cutting board with a new one.
  4. Routine Inspection

    5 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris found at the back of the meat slicer. (Public Health Significance) Food debris on the meat slicer can harbour bacteria and contaminate food.
      • Corrective Action: Operator to clean the meat slicer thoroughly. Operator to ensure food contact surfaces and equipment must be maintained clean and in good repair to minimize contamination risks.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Cutting board for the preparation cooler is worn out, being scratched and discolored. Oil dripping found in the exhaust hood. The non-stick coating of the pans are severely damaged. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm. Oil dripping in the exhaust hood can contaminate foods, increasing the risk of foodborne illnesses. Severely damaged non-stick coatings may result in physical contamination from coating fragments and potential chemical migration into food.
      • Corrective Action: Repair flipped the cutting board and only used the smooth side of the cutting board. Operator immediately discarded the damaged pans. Operator cleaned the exhaust hood. Operator to ensure all food contact surfaces are in good working order, smooth, non-porous, and easily cleanable.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dishwasher racks are worn out and stored on the floor. The fan cover in the walk-in cooler is dusty. (Public Health Significance) - Food contact surfaces and equipment must be maintained in good condition and stored at least 15 cm off the floor to prevent contamination from dust, debris, and potential sewage back-up. Worn dishwasher racks and dust accumulation on the cooler fan cover increase the risk of food contamination.
      • Corrective Action: Operator to repair or replace the dishwasher racks and clean the fan cover. Operator to ensure equipment are clean and sanitary at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floor is damaged. Back door was kept open. The wall and pipes behind the stoves are greasy. Couches in the dining area are damaged. (Public health Signifcance) - Damaged flooring and couches, an open exterior door, and grease accumulation on walls and pipes behind cooking equipment can promote pest infestation and harbor contaminants, impede effective cleaning, and increase the risk of food contamination.
      • Corrective Action: Operator to maintain the food premises in a clean, sanitary condition and in good repair to support safe food handling practices. Operator to keep the back door closed at all times.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Water dripping from a pipe is found in the walk-in cooler. (Public Health Significance) - Water dripping in the walk-in cooler may raise the humidity level of the cooler, increasing the risk of mould growth and food contamination.
      • Corrective Action: Operator repaired the pipe dripping proble. Operator to ensure the equipment is in good working order at all times.
  5. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cartoons of food products were left on the floor in the dry storage area. This could lead to moisture infiltration and damage to the food. It could also be an attraction for pest infestation.
      • Corrective Action: Always remember to store all food items at least 15cm above the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Equipment used as scoops were left in product for ongoing use (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.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Coffee Creamers were measured at a temperature at 12.7 degrees Celsius. Additionally, various food products left on the counter (eggs, mixtures, cut up vegetables) after preparation were measured at 19.2 degrees Celsius.
      • Corrective Action: Move the perishable items into a fridge that can maintain a temperature below 4 degrees Celsius.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had a build-up of grime and bio-film (bacteria) growth.
      • Corrective Action: Remove the ice. Clean and sanitize your ice machine. Increase the frequency of cleaning and sanitizing this equipment.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Heavy debris build-up was observed on various kitchen equipment and utensils, including the deep frier, walk-in fridge, and prep cooler area.
      • Corrective Action: Preform a deep clean of the kitchen this includes removing all debris build-up, cleaning, and sanitizing the food preparation areas.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen Sink was leaking water continuously.
      • Corrective Action: Repair/Replace the leaking plumbing fixture to ensure the equipment is in good order.
  8. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods such as chopped onions, tomatoes and cheese are stored at above 4°C in sandwich cooler in the kitchen area. The temperature was measured to be at 12°C. The operator mentioned that these foods are stored for more than 2 hours in the sandwich cooler. Five trays of Eggs were seen kept on the counter in the kitchen area at room temperature. 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: The operator discarded the temperature abused onions, tomatoes and cheese. Moved the eggs into working refrigerator. The top section of sandwich cooler must be checked to verify the air flow and repair the refrigerator if necessary.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Proper sanitization of food contact surfaces is not being followed. Sanitizer bottles/buckets were not set up in kitchen area.
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitizing buckets with clean wiping cloths. Operator was educated on the cleaning and sanitizing procedures
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.

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