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Mackenzie Junction Cafe

50070 Hart Highway, Fraser Fort George Regional District, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Mackenzie Junction Cafe has been inspected 4 times by Northern Health Authority since August 30, 2022. The most recent inspection, on September 16, 2026, recorded 3 infractions.

1 of 4 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 16, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 30, 2022. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 once on August 30, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The bleach sanitizer solution for food contact surfaces was observed to be above 200ppm, which is above recommended range of 100- 200ppm. Public Health Significance- Sanitizer concentrations that are too high may leave excessive chemical residues on food-contact surfaces and may result in unnecessary chemical exposure.
      • Corrective Action: The operator was educated on the appropriate preparation and dilution of the bleach sanitizer solution. Staff were instructed to use the available chlorine test strips to verify that the sanitizer is maintained within the appropriate concentration range before use.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Internal thermometers were not available in the refrigeration and freezer units at the time of inspection. Public Health Significance- Thermometers are necessary to monitor storage temperatures and ensure food is maintained at safe temperatures, reducing the risk of bacterial growth and foodborne illness.
      • Corrective Action: The operator placed an order for internal thermometers during the inspection and was informed to place a thermometer in each refrigeration and freezer unit once received.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) A dedicated handwashing station was not set up in the food preparation area. The operator explained that staff use either the washroom hand sink or one compartment of the two-compartment sink that is also used for manual dishwashing. Public Health Significance-Food handlers require convenient access to a properly equipped handwashing station to facilitate frequent and effective handwashing. Inadequate handwashing can contribute to the transfer of pathogens to food and food-contact surfaces.
      • Corrective Action: The operator was directed to designate the unused sink in the kitchen as the handwashing station and ensure that it is readily accessible and supplied with running warm water, liquid soap, and single-use paper towels.
  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Fridge containing potentially hazardous foods including bacon, samosas, fried chicken was measured at 13 C during inspection. Cold potentially hazardous foods stored above 4 C may support microbial growth of pathogens leading to foodborne illness.
      • Corrective Action: All potentially hazardous foods were emptied from the fridge and discarded at time of inspection. Ensure that no potentially hazardous foods are stored in non-functional fridge units.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    8 infractions

    • 202 - Critical Repeat Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Thermometers for checking food temperatures are absent in the kitchen. Probe thermometers must be used to check the internal temperature of the meats to ensure they are properly cooked. Improperly cooked meats may lead to the survival and growth of harmful bacteria and when consumed by customers can cause food borne diseases.
      • Corrective Action: Operator must purchase probe thermometers to ensure meats cooked to an internal temperature of 74°C.
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: (CORRECTED DURING INSPECTION) Two packets of Moose meat wrapped in paper bags were found in a refrigerator next to the kitchen entrance in dining area. When questioned about its source the employee was not able to provide an answer. All food ingredients for food establishment must be obtained from approved suppliers that have been assessed by regulatory agencies to ensure ingredients are safe and fit for human consumption and the company is able to produce, prepare and process food ingredients safely to prevent and control spoilage, contamination or bacterial growth.
      • Corrective Action: Employee moved the food from the kitchen to a personal refrigerator located in the house above the restaurant.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Unused equipment, tools, boxes were seen lying in heaps on the floor in kitchen area with significant dust build-up. Mice droppings and mice traps were seen in all corners of the kitchen. Unsanitary conditions may lead to cross contamination of the food products and may also attract the pests.
      • Corrective Action: Operators must ensure that only the equipment used for food processing should be kept in the kitchen and unnecessary equipment, tools should be removed from the kitchen area. Operator must perfrom deep cleaning of the premise to get rid of accumulated dust and mice droppings and maintain it in clean and sanitiary condition.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A wooden food preparation table was seen opposite to the stove in the kitchen. Wood surfaces will deteriorate when moist food items are processed on them and they may absorb the food particles and moisture and can act as a breeding grounds for harmful bacteria.
      • Corrective Action: Operator must resurface the wooden table or replace it with stainless steel surface so that it is easily cleanable, non absorbing, corrosion resistant and do not impart colour, or taste to the food.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Back door was wide open during inspection and when tried closing it, the door was ditached from the wall. The insect guard net was also seen in a broken condition. Houseflies were seen flying inside the kitchen area.
      • Corrective Action: Operator to fix back door and insect guard net, until then the door must be closed at all times.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Walk in cooler is used to store tools and the door was wide open into the kitchen area.
      • Corrective Action: Walk in cooler is only to be used for refrigerating foods. Operator to remove the tools from the walkin cooler and get it repaired.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing sink in kitchen area does not have hand soap and paper towels. Proper handwashing is crucial in controlling the spread of harmful bacteria.
      • Corrective Action: Operator to install hand soap and paper towels at the handwashing sink.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Employees working in the kitchen does not have food safe certification.
      • Corrective Action: Operator must ensure that at least one employee working in the restaurant must hold the food safe certificate.
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