Le's Family Restaurant
801 111 Avenue, Dawson Creek, V1G 2X1 · Restaurant
Inspection summary
Le's Family Restaurant has been inspected 6 times by Northern Health Authority since October 7, 2022. The most recent inspection, on June 18, 2026, found no infractions.
2 of 6 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.
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.
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 5 times across 3 separate inspections, most recently on September 13, 2024. For example:
201 - Critical Food contaminated or unfit for human consumption [s. 13]
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 4 times across 3 separate inspections, most recently on May 14, 2025. For example:
205 - Critical 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 2 times across 2 separate inspections, most recently on September 13, 2024. For example:
301 - Critical Equipment/utensils/food contact surfaces not maintained in 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 September 13, 2024. 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.
6 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°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: Move potentially hazardous foods to working refrigeration units immediately and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Some potatoes were found sprouted. Public health significance - sprouted potatoes produces a natural food toxicant, known as glycoalkaloids, which can cause gastrointestinal and neurological disorders. Glycoalkaloids in food cannot be eliminated by cooking.
- Corrective Action: The operator voluntarily discarded the sprouted potatoes immediately.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Temperature of the walk-in cooler was above 4 degree celcius. Public health significance - potentially hazardous foods stored above 4 degree celcius could allow a significant growth of pathogenic bacteria and its associated toxins, causing foodborne illnesses or intoxication.
- Corrective Action: Operator to check and maintain refrigerating units, ensuring them to be able to hold foods below 4 degree celcius.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The metal rack at the back of the kitchen for storing utensils was dusty. Public health significance - food contact surfaces should be maintained clean and free from contamination, such as contacting with dust, to prevent foodborne illnesses.
- Corrective Action: Operator to clean and sanitize the metal rack. Operator to regularly clean and sanitize the rack regularly to ensure it is free from dust, grease and food debris accumulation.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: Food handlers and the operator were found lack of appropriate FOODSAFE training. Public health significance - a proper and up-to-date food safety training is essential to enusre food is prepared safely.
- Corrective Action: Operator to complete FOODSAFE training and arrange FOODSAFE trained personnel to be present at all times.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
4 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) A basin of cooked potatoes observed on the counter. It has been there for ~ 4 hours. it is fried before it is served as fries. Temperature measured 24°C . Public Health Significance- bacteria grow exponentially between 4 and 60°C thus rendering the foods a health hazard.
- Corrective Action: The basin was covered and put in the cooler. Chef is aware cooked foods should not be left on the counter. They are stored/kept either cool (at 4°C/40°F or below) or hot (at 60°C/140°F or above) at all times.
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Broccoli & cheddar soup iun hot holding unit measured between 48 - 50°C. (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: The food had not been there for up to 4hours so the unit temperatuer was adjusted. The temperture was measured later and was above 60°C. Operator is aware to have staff monitor and record the temperatures daily and adjust the temperatures, and have it serviced as required. Hot holding units must maintain a temperature of 60°C or more at all times.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination in walk in cooler and freezers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: All foods were covered. Staff is aware to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Raw meat and shrimp observed above onion rings and other foods in walk in freezer. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: All raw meats were rearranged to the bottome. Staff is aware to maintain that. Raw meats should always be below and isolated from ready to eat items and produce.
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination. In the fridge, there was tofu that was left uncovered. Also, there was foods that were left partially opened. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) raw egg was top of ready to eat foods in the cooler. Public Health signficance- raw egg can spill and contaminate ready to eat foods and can cause potential foodborne illness.
- Corrective Action: Eggs need to be placed below ready to eat foods to prevent spills which may cause contamination.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: in the kitchen area, the floor tiles are chipped and not maintained in the good condition.
- Corrective Action: Repair the floors and keep the floors in good condition to allow for proper cleaning.
- 209 - Food not protected from contamination [s. 12(a)]