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Hungry Bear Restaurant

10608 100 Avenue, Fort St. John, V1J 1Z3 · Restaurant

Official record from Northern Health →

Inspection summary

Hungry Bear Restaurant has been inspected 11 times by Northern Health Authority since September 21, 2022. The most recent inspection, on August 11, 2026, recorded 5 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 13 times across 5 separate inspections, most recently on August 11, 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 6 separate inspections, most recently on August 11, 2026. 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 3 times across 3 separate inspections, most recently on November 23, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 across 2 separate inspections, most recently on March 4, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 4, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

11 inspections

  1. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting was inadequate near the back door. (Public Health Significance) - Food premises should be adequaltely lit to allow detection of unsanitary condition.
      • Corrective Action: Operator to ensure the whole kitchen is adequately lit.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A box of vegetable was placed on the floor. (Public Health Significance) - Food should be stored at least 15cm off the floor to minimize the risk of contamination by vermins or sewage back up.
      • Corrective Action: Operator immediately raised the box of vegetable off the floor.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Some cutting boards were scarred and discolored, which were difficult to clean. Dishwasher racks are stained and discolored. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm, incresing the risk of food contamination.
      • Corrective Action: Opeator immediately replaced the worn out cutting boards and dishwasher racks. Operator to ensure all food contact surfaces are smooth, non-porous, and easily cleanable.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Some take out boxes in an open state were placed upside down on top of a dusty refrigerator. (Public Health Significance) - dustmay contain pathogens and noxious substances that can contaminate food contact surfaces, increasing the risk of food contamination.
      • Corrective Action: Operator immediately stored the take out boxes in a clean place and discarded the contaminated box.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Scales built on in the ice makers. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm, increasing the risk of food contamination.
      • Corrective Action: Operator to clean and descale the ice makers from time to time, ensuring all the food contact surfaces are smooth and easily cleanable.
  2. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vegetable cutting was done near handwashing sink without a barrier. (Public Health Significance) - handwashing can create splash and can contaminate the cutting board and the vegetables, potentially causing foodborne illnesses.
      • Corrective Action: Operator to create an impermeable barrier between the vegetable cutting area and the handwashing sink.
  3. Follow-Up Inspection

    6 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Some florescent light tubes were not working. (Public Health Significance ) - inadequate lighting can prevent staff from detecting unsanitary condition.
      • Corrective Action: Operator to replace the defective florescent light tube, preferably with a higher lumen.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop was found in a box of salad again. (Public Health Significance) - scoop contain bacteria and can easily contaminate foods when in contact.
      • Corrective Action: The operator immediately removed the scoop from the salad.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vegetable cutting board was placed too close to the handwashing sink. (Public Health Significance) - waste water can easily splash and contaminate the cutting board, potentially causing food borne illnesses.
      • Corrective Action: Operator to move the cutting board away from the handwashing sink, or to install a barrier between the butting board and the sink.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Exhaust hood is still greasy and oily. (Public Health Significance) - the accumulated grease and oil can increase the risk of food contamination, causing foodborne illnesses.
      • Corrective Action: Operator to clean and make sure the exhaust hood is free from grease and oil accumulation at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Scented bleach was used to sanitize food contact surface. (public Health Significance) - scented bleach is not food grade, the additives residuals can leave on the food contact surfaces, potentially contaminating foods chemically.
      • Corrective Action: Operator to change to an unscented bleach.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fume accumulated in the kitchen during cooking. (Public Health Significance) - fume built up in the kitchen can lead to greasy equipment, increasing the risk of food contamination. Prolonged exposure to exhaust fumes may increase the risk of developing lung cancer in staffs.
      • Corrective Action: Operator to ensure the exhaust hood can effectively remove gas, fumes and vapor at all times.
  4. Routine Inspection

    8 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Warm cooked foods were found stored in a refrigerator, rasing the refrigerator's temperature. (Public Health significance) - warm food can raise the temperature of the refrigerator, exposing all the foods stored to tmeprature danger zone for bacterial growth.
      • Corrective Action: The operator removed the warm foods and the refrigerator returned to below 4 degree Celsius.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoop was found in a box of salad. Ready-to-eat food (bottled sauce) were stored below eggs and vegetables. (Public Health significance) - scoop contain bacteria and can easily contaminate foods when in contact. Eggs and vegetables might produce drippings that can cross contaminate ready-to-eat food below.
      • Corrective Action: The operator removed the scoop. Operator to ensure that ready-to-eat foods are stored above higer risk or perishable foods.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Knife marks and black discoloration found on the surface of cutting boards. Vegetable cutting board placed within the splash zone of the handwashing station. Scales and discoloration found on dishwasher trays. (Public Health significance) - knife marks and scales are hard to clean and disinfect, allowing bacterial biofilm to develop that contribute to the discoloration and food or food contact surfaces contamination. Wastewater from handwashing can easily contaminate the cutting board and foods.
      • Corrective Action: Operator immediately replaced the cutting boards and removed from near the handwashing station.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris found in microwave oven. Table tops are only sanitized once daily. (Public Health significance) - food debris on the food counter or microwave oven could harbor pathogens that could subsequently contaminate foods.
      • Corrective Action: Operator to clean and sanitize the microwave oven and table tops at least every 4 hours.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weathering strips in the back door was worn out. The lock of the back door is damaged, leaving holes on the door. (Public Health significance) - Any holes and gaps could allow the entry of pests that can contaminate foods.
      • Corrective Action: Operator to replace the worn out weathering strips, and seal the gaps and holes.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulated on the surface of vents and walls. (Public Health significance) - dust accumulated in the premises can contaminate foods.
      • Corrective Action: Operator to clean the vent and walls, ensuring they are free from accumulation of any noxious substances.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) No thermometer in some refrigerators. (Public Health significance) - a thermometer in good working order ensures the operator to check the food storing temperature accurately, making sure foods are kept out of temperature danger zone.
      • Corrective Action: The operator put new thermometers in the refrigerator immediately.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fumes builds up during cooking. Oil found accumulated on the surface of the exhaust hood. Dishwasher was running out of detergent. (Public Health significance) - fumes and oil accumulated might contaminate foods and food equipment. Detergent removes grease and food debris effectively to allow subsequent effective disinfection to occur.
      • Corrective Action: Operator ensures the exhaust hood is working properly and free from grease built-up. Operator use household detergent to clean dishes manually before using the dishwasher until the detergent for dishwasher is ordered
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in ingredient bins 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.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Operator placed items in the fridge upon request. Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The facility has food debris collecting on the floor, cooking utensils, shelving, walls, under equipment, (fridges, fryers, etc.). Equipment used in a food establishment should be kept in a clean and sanitary condition to minimize the risk of contamination of food by equipment surfaces. An unsanitary facility can also lead to the harbouring of pests.
      • Corrective Action: Conduct a deep cleaning of the facility, especially shelving where utensils are stored and hard to reach areas.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing sinks were storing dishes for wash.
      • Corrective Action: Operator removed dishes from sink upon request. Hand wash sinks should only be used for hand washing only.
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris and build up was observed on nearly every surface in the kitchen. on counters, on shelves, inside cooking equipment on the shelves, on the walls. This type of condition can not only lead to contamination of cooked foods, but is a perfect environment for harboring pests.
      • Corrective Action: Deep clean the entire kitchen
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    3 infractions

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premise is not kept in clean and sanitary manner. Build up of dirt observed on corners of the kitchen. Build up of grease on hood.
      • Corrective Action: Operator is aware to deep clean kitchen. A technician has been called to clean the hood.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Operator is aware to have clean apron on when handling and cooking food, to prevent contamination of food.
      • Corrective Action: Ensure to have clean apron on when cooking and handling foods.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator still does not have FoodSafe Level 1 training.
      • Corrective Action: Operator is aware to make this a priority. Also, aware progressive enforcement is in place.
  11. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Opeartor is aware to remove and wash bowls used to take foods until he buys one. Do not leave them inside the foods. Ensure to use food safe scoops in place of bowls or other containers to transfer ingredients
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is not kept in a clean and sanitary manner. This could attract pest which contaminate food and are hard to eradicate.
      • Corrective Action: Operator is aware to deep clean the facility and to ensure it is maintained clean and sanitary.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Employee observed to wipe hands on personal clothing as he was preparing sushi order for a customer. Also, he was not observed to wash his hands often. This leads to contamination of food which can lead to customer getting sick.
      • Corrective Action: Operator is aware to have himself and all food handlers have an apron. Also, wash hands frequently when handling foods
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's food safe certificate expired.
      • Corrective Action: He is aware to renew it as soon as possible.

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