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Lakeview Inn & Suites - Continental Breakfast

4820 North Access Road, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

Lakeview Inn & Suites - Continental Breakfast has been inspected 4 times by Northern Health Authority since October 17, 2024. The most recent inspection, on March 6, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on March 6, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 separate inspections, most recently on October 31, 2024. 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 once on October 17, 2024. 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 once on October 31, 2024. 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 3 times across 2 separate inspections, most recently on October 31, 2024. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures for 'pop cooler' at the front was slightly elevated (8°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Milk (a potentially hazardous food) was in the unit. This was moved to a working refrigeration unit. Operator is aware not to store any potentially hazardous foods in the unit, only pop, as indicated on the label.
  2. Follow-Up Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperature of front "pub cooler" where milk was stored was slightly elevated (8°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
  3. Follow-Up Inspection

    6 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, frozen juice left to thaw sitting at room temperature. Temperatured measured -7.9C (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: The juice was put in a fridge. Ensure to thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Microwaves observed dirty. Crumbs and debris observed in one of the drawers with utensils. Dirty utensils/euipment/food contact surfaces could contaminate food when used. Also, these conditions could atract pest
      • Corrective Action: Operator is aware equipment/utensils and food contact surfaces should be cleaned and maintained in sanitary conditions at all times.
    • 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 when left as used at room temperature. Dishware left to air dry appeared not to be properly washed and sanitized.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. Operator is aware to get bigger basins to ease with manual dishwashing. Since the double sink appears to be small for dishware to be completely immersed.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Crumbs on counters. These conditions can attract pest
      • Corrective Action: Operator to finish creating Sanitation Pan in which will be stated the cleaning and sanitation schedule of the kitchen. This document should be on-site for staff training and reference.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Waffle equipment left in hand washing sink to dry making the sink not accessible for hand washing. Proper handwashing is the main way to reduce contamination and cross contamination of food. Handwashing station should be accessible at all times for proper hand washing
      • Corrective Action: Equipment was removed. Hand washing station is a designated station for hand washing and should be accessible at all times.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present with FoodSafe training.
      • Corrective Action: Operator has enrolled to FoodSafe training course and new food handler will enroll to the course.
  4. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Creamers in a bowl with ice pack was observed. The temperature of the creamers measured 24C. Foods stored within the danger zone (4C - 60C) can cause serious illness because bacteria grows exponentially within that zone.
      • Corrective Action: These were discarded. Ensure cold foods are stored at 4C and below and hot foods at 60C and above, at all times.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Hot holding unit with potatoe wedges read between 33-35C. internal temperature was 35C. Food had been in the unit for more than 4hrs. This is below the requirement that hot foods should be held at atleast 60C. Bacteria grow exponentially between 4C - 60C and thus keeping foods within that temperature can cause illness.
      • Corrective Action: Food was discarded. Operator is aware to replace unit or have it serviced. Ensure hot holding unit is able to maintain a temperature of at least 60C at all times. Also, operator to create a food safety plan which indicates how foods will be handled from when received to when served. How they will be stored cold and hot. A copy will be sent to Northern Health for review. This should be readily available on-site and can be used for training purposes.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of food, food equipment and utensils observed on the floor. Also, spills and crumbs accumulated in drawers. (Public Health significance) - Contamination of food from contact with objects, dirt, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected. Ensure foods are stored at least 6 inches off the floor at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff present was unable to explain manual dish washing steps. (Public Health significance) Properly following 3steps manual dishwashing is important to makes dishware safe for guest.
      • Corrective Action: Operator aware to following manual dishwashing 3 step method-wash (in water and soap), rinse (water) and sanitize (let soak in sanitizer for at least 2 mins) then air dry.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Damp wiping cloth left on the counter between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: This was removed from the counter. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer observed in food premises. (Public Health Significance) Sanitizing solutions must be present at the food premises at all times. It 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: Sanitizer (bleach) solution was prepared at 200 ppm and spay bottle labelled. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Also, operator to create a sanitation plan on how the food premises will be cleaned and sanitized daily and send to Northern Health for review. A copy should be readily available on-site and can be used for training purposes.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's food safe training has expired and no other staff present has food safe certificate or equivalent. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
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