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Lucas's Pitstop Catering, Confectionary and Cookery

8803 100 Avenue, Fort St. John, V1J 1X3 · Restaurant

Official record from Northern Health →

Inspection summary

Lucas's Pitstop Catering, Confectionary and Cookery has been inspected 2 times by Northern Health Authority since April 11, 2023. The most recent inspection, on December 7, 2023, recorded 1 infraction.

None of the 2 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 and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 7, 2023. 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 once on April 11, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

2 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods and food with refrigeration requirement labels are stored at above 4°C. (Public Health significance) - All potentially hazardous foods and food with refrigeration requirement labels 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: Operator moved potentially hazardous cold foods and foods with refrigeration labels to working refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures or have serviced the unit that is not holding the appropriate temperature.
  2. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold food item was stored at above 4°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: Operator moved potentially hazardous cold foods to a working refrigeration unit that was maintaining a temperature of 4°C or less, and was requested to adjust the temperatures or have the unit serviced - Operator stated in an email that the above mentioned refrigeration unit is now holding at 3°C. Needs to be verfied.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The lighting in the back room where the freezers were located was not sufficient. Food establishments should be supplied with sufficient artificial light to ensure the safe and sanitary production of food, and facilitate cleaning of the premises.
      • Corrective Action: Please ensure that the lighting in the back room is improved to help maintain the facility in a clean and sanitary manner.

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