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Kathleen's Grill

103 - 2910 Tetrault Street, Terrace, V8G 1K5 · Restaurant

Official record from Northern Health →

Inspection summary

Kathleen's Grill has been inspected 5 times by Northern Health Authority since April 20, 2023. The most recent inspection, on January 22, 2026, found no infractions.

1 of 5 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 Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on May 7, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 February 5, 2025. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on February 5, 2025. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 20, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 across 2 separate inspections, most recently on February 5, 2025. For example: 306 - Repeat 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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed paper towel folded on egg cartons used to soak bacon grease. Some shelves were observed to be worn and/or dirty. All surfaces must be clean, smooth, impervious to moisture, easy to clean and non-toxic to prevent harbouring bacteria.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface and clean and sanitize any dirty shelves. Egg cartons are not to be reused to soak grease.
  3. Follow-Up Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths observed to be left on the counters multiple times in between use by the employees. (Public Health Significance): Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm QUATs mixed according to the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. Sanitizing solution in the kitchen was observed to be at 50 ppm during the time of inspection. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Employee corrected this at the time of inspection. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUATs)- follow manufacturer's specifications.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Both the sanitizer solution (QUATs) kept in the kitchen area as well as another spray bottle in the front area were not labelled at the time of inspection. It was also noted that a plastic container with soap and water mixture- as stated by the employee in the front area were not labelled. (Public Health Significance): Having unlabelled bottles/containers in the kitchen could inadvertently allow for the chemicals to end up in the food for human consumption. Unlabelled chemicals can be accidentally be used for purposes other than their intended ones and therefore could lead to illness or injury.
      • Corrective Action: Store all chemicals safely away from food items.
  4. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C. Gravy being stored in a slow cooker measured at 50°C at time of inspection. (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
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Operator discarded the gravy at time of inspection. Options for replacing the slow cooker were discussed with the operator.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health Significance): Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is not sealed tight and allows light and air through. Weather stripping is worn down and is no longer sticking to the door. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Replace the weather stripping around the door so it is tightly sealed and does not allow light or pests into the facility.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility has a build up of grime and grease. The dry storage area has a heavy build up of debris on food storage containers. The ventilation hood had a heavy build up of grease over the whole hood. Bread storage in the old cooler in the break room has heavy debris. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Move everything in the facility and clean around and under items before putting them back. Clean and sanitize the ventilation hood and any other piece of equipment that is hard to move in place.
  5. Routine Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) There were no wiping cloths in a sanitizer solution throughout the premises. The absence of wiping cloths and sanitizers leads to improperly cleaned and sanitized food contact surfaces and equipment. As such, pathogens can grow and reproduce on food contact surfaces and equipment, leading to the risk of cross-contamination of food, utensils, and other food contact surfaces. Ingestion of contaminated foods via cross contamination may lead to foodborne illnesses.
      • Corrective Action: Operator prepared a container of 200 ppm QUATs sanitizing solution and placed the wiping cloths inside the sanitizing solution container. Ensured that used cloths are to be kept submerged in the solution and that the solution is changed after 4 hours or when visibly dirty.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather-stripping of the back door in the receiving area of premises is not fully intact to prevent pest entry. Light was visibly seen underneath the bottom corner of the door. The door itself does not completely close either. All building entry points must be pest-proof by physically preventing the access of pests from the outside environment. Doors with non-intact weather-stripping or inadequate door sweeps may permit the entry of pests such as mice. Access to food products in the premises by pests may lead to their biological contamination and if consumed it may lead to foodborne illnesses.
      • Corrective Action: Operator is to have her partner, or another building maintenance professional install new weather-stripping for the back door and ensure the door hinge fully locks in place to securely shut the door.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back/receiving area of premises was not tidy with clutter and notable debris across the floor. The food-grade containers storing dry food was also found to be soiled with grease and food stains. Unsanitary and untidy conditions attract pests and allow their harbourage in the area.
      • Corrective Action: Operator is to get rid of any unnecessary boxes and items stored in the area. Sweeping and mopping of floors should also be done more frequently after each closing shift. Ensure all food-grade containers are cleaned and sanitized on a routine basis.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers #1,#2,#3, and #7 did not have any working thermometers stored inside the units. The placement of a functioning and accessible thermometer inside a cold-holding unit is a legislative requirement as per the BC Food Premises Regulation. Lack of access to a working thermometer prevents the accurate monitoring of cold-holding temperatures and their accurate record keeping in the facility's time-temperature log. This increases the risk of potentially hazardous food to be stored above 4 °C which promotes the growth and reproduction of pathogens that lead to foodborne illnesses.
      • Corrective Action: Operator is to purchase four new temperature thermometers and place them inside the coolers stated above.

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