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Katie's Kitchen

529 5th Avenue, Fort Fraser, V0J 1N0 · Restaurant

Official record from Northern Health →

Inspection summary

Katie's Kitchen has been inspected 3 times by Northern Health Authority since April 14, 2023. The most recent inspection, on August 20, 2026, recorded 3 infractions.

2 of 3 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: Food temperature control.

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.

  • 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 August 20, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 20, 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 August 20, 2026. 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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) It was observed during the inspection that bacon was being thawed at room temperature. (Public Health Significance) Thawing potentially hazardous foods at room temperature can allow bacteria to multiply rapidly when the food is within the temperature danger zone (4°C to 60°C). This may increase the risk of foodborne illness and compromise food safety.
      • Corrective Action: The staff was instructed to thaw food using approved methods, such as under refrigeration at 4°C or below, under cold running water, or as part of the cooking process, and to discontinue thawing food at room temperature immediately.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: During the inspection, food debris and what appeared to be leftover food were observed on the floor in the cooking area.(Public health significance)Unsanitary conditions can attract pests to the food facility, increasing the risk of food contamination and posing a potential public health hazard.
      • Corrective Action: The operator was advised to remove all food debris and implement appropriate cleaning practices to ensure the facility is maintained in a sanitary condition in accordance with food premises regulation.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: During the inspection, it was observed that the only staff member on duty did not possess a valid FOODSAFE certificate, and no evidence of FOODSAFE training could be provided at the time of the inspection.(Public health significance)Food safety training helps ensure that staff understand and follow safe food handling practices, like personal hygiene, prevention of cross-contamination, temperature control, and proper cleaning and sanitizing procedures. This is important to protect public health and reduce the risk of foodborne illness.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

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