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Hypertension Escape

1501 102 Avenue, Dawson Creek, V1G 2E3 · Restaurant

Official record from Northern Health →

Inspection summary

Hypertension Escape has been inspected 7 times by Northern Health Authority since November 16, 2022. The most recent inspection, on August 12, 2026, found no infractions.

4 of 7 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on March 1, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on November 12, 2024. 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 March 1, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times on November 12, 2024. 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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous food (PHF) is stored in the Vitara cooler at 7.5 to 11°C. PHFs must be stored at 4° C or less.
      • Corrective Action: Relocate PHFs to a cooler that can maintain 4°C or less. Reduce the temperature of the Vitara cooler to 4° or less. Install an accurate indicating thermometer in the Vitara cooler.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen floor is dirty and is littered with sweepings. The exterior of the dish washing machine is greasy and dirty. Drawer interiors are dirty. Lower sections of walls are dirty.
      • Corrective Action: Clean all surfaces thoroughly and maintain clean conditions routinely.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the rear storage room there items there prevent the room from being kept clean, including broken equipment, collapsed cardboard boxes and other items not required for the operation of a food service establishment.
      • Corrective Action: Remove items not required from the facility and maintain the room in clean condition.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops not stored in manner that prevent contamination of foods (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients and store the scoops such that they do not contaminate foods.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting boards are no longer in good working order. The cracks can become harbouring sites for pest.
      • Corrective Action: Operator is aware to get new cutting boards. Ensure all utensils, equipement used for cooking and handling foods are in good working order.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • 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 the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed that vinegar solution (not approved) is used as a sanitizer for food contact surfaces. (Public Health significance) - sanitizer needs to approved and safe for food contact to ensure that bacteria will not grow on surfaces and contaminate food.
      • Corrective Action: Ensure that the sanitizer is approved for food premises and it is safe to use on food contact surfaces such as bleach, QUATS, Iodine.
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