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Mama Panda (Triple Star Restaurant)

9608 100 Street, Fort St. John, V1J 3X8 · Restaurant

Official record from Northern Health →

Inspection summary

Mama Panda (Triple Star Restaurant) has been inspected 14 times by Northern Health Authority since July 16, 2022. The most recent inspection, on July 2, 2026, found no infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 7 separate inspections, most recently on April 29, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 7 times across 6 separate inspections, most recently on May 15, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 6 times across 6 separate inspections, most recently on March 18, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 13 times across 9 separate inspections, most recently on March 18, 2026. For example: 306 - Repeat 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 2 times across 2 separate inspections, most recently on March 27, 2025. For example: 501 - Repeat 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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, no sanitizer solution was available for the sanitization of food contact surfaces and equipment. Secondly, the glassware washer iodine sanitizer container was completely empty. Thirdly, iodine test strips were not available to determine that the concentration of iodine solution in the chemical dishwasher is meeting the requirement of Section 7 (2)(3) of the Food Premises Regulations.
      • Corrective Action: Upon request of the EHO, new sanitizer for food contact surfaces was prepared; regarding the glassware EHO made a bleach sanitizer in a bowel and advised operator to sanitized dishes and cups after washing in the mechanical washers. Lastly operator was advised to obtain new sanitizer solutions and test strips.
  3. Routine Inspection

    5 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The surface sanitizer (bleach solution) was measured at 0ppm and test strips for chlorine (for food contact surfaces) and iodine (for dishwasher and glassware washer) were not available. When sanitizing solutions (such as chlorine, quaternary ammonium, or iodine) are below the recommended concentration, they cannot effectively reduce micro-organisms on food-contact surfaces to safe levels, leading to potential cross-contamination
      • Corrective Action: Please provide a method to measure the concentration of the sanitizers (chlorine and iodine). Also ensure that the surface sanitizer (bleach solution) is changed regularly to maintain the required concentration.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A significant gap was observed under the back/exit door due to damaged weather striping material. This can allow pests to enter the food facility and contaminate food items
      • Corrective Action: Please ensure that the damaged weather-stripping material is replaced
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There were curb webs and dirts hanging on the walls and ceilings in the food prep area. Additionally, the garbage cans are not easily cleanable due to accumulated dirts and damaged surfaces. An unsanitary kitchen poses serious health risks, primarily leading to food poisoning from bacteria like Salmonella, E. coli, and Listeria.
      • Corrective Action: Please replace the garbage cans with new ones and conduct general cleaning and sanitation of the food prep area
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Some plastic cutting boards were damaged or worn out. Cutting boards with deep grooves, cracks, or crevices pose a significant hygiene risk because they can harbour food particles and moisture, creating an ideal, hard-to-clean environment for bacteria like Salmonella and E. coli to thrive
      • Corrective Action:
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Uncovered light bulbs were observed in the food prep areas. Shatterproof bulbs will help to eliminate physical contamination of foods by pieces of glasses from broken bulbs.
      • Corrective Action: provide shatterproof covering for the light bulbs in the food prep areas
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (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
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather stripping on the back door and the entrance door close to the buffet area have not been repaired. Again, the unfinished wood close to the door of the utility room has not been fixed.
      • Corrective Action: Please ensure that the gaps underneath the doors are properly sealed. Also, make sure that the unfinished wood is covered
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The sanitary condition of the food prep area needs to be improve on; oil are grease are building up on the walls and equipment. Oil and greases can be a fire safety hazards in addition to attracting insects.
      • Corrective Action: Please conduct a deep cleaning of the kitchen including the hard to reach areas
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The light bulbs in the food prep areas were not covered. This could lead to physical contamination of foods from piece of glasses from broken bulbs.
      • Corrective Action: Please ensure all bulbs in the kitchen are properly covered.
  6. Follow-Up Inspection

    3 infractions

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather stripping on the back door and the entrance door close to the buffet area were in disrepair leaving gaps that can be explore by pests. Again, the unfinished wood close to the door of the utility room has not been fixed.
      • Corrective Action: Please ensure that the gaps underneath the doors are properly sealed. Also, make sure that the unfinished wood is covered
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The light bulbs in the food prep areas were not covered. This could lead to physical contamination of foods from piece of glasses from broken bulbs.
      • Corrective Action: Please ensure all bulbs in the kitchen are properly covered .
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on schedule at all times the establishment is in operation to provide guidance on proper food handling procedures.
      • Corrective Action: The supervisor has registered for a Foodsafe training course
  7. Routine Inspection

    6 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: While some foods were left on the floor in the storage rooms, others were left uncovered, thereby exposing them to moisture infiltration, and contamination, as well as contributing significantly to the unsanitary condition of the storage rooms. Also, inappropriate equipment was used as scoops, in addition to leaving them on the products for constant use. This may lead to unnecessary contact and contamination of foods by food handlers
      • Corrective Action: Please ensure that foods are properly covered with food grade materials to protect them from airborne contaminants and drips from raw foods. Also, foods are required to be stored at least 15cm off the floor. and appropriate equipment should be used as scoops. Scoops should be stored in such a way as to prevent the contamination of the products.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather stripping at the back door and the entrance door close to the buffet area were damaged leaving openings that can allow the entrance of pests. Pest infestation in a kitchen may result to an unsanitary condition and contamination of food items. Secondly, unfurnished wood material close to the utility room door were left exposed. Unfinished wood can absorb moisture leading to mould growth.
      • Corrective Action: Please ensure that the gaps underneath the doors are properly sealed with pest proofed materials. Also, make sure that the unfinished wood is covered.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There are build ups of greases and dirt in several areas of the kitchen including walls, ceilings, storage rooms and behind the deep fryer oven. This is not only unsuitable for food preparation but also an attraction for pests and may result in foodborne illnesses
      • Corrective Action: Please conduct a general cleaning of the whole kitchen including floors, walls, equipment and hard to reach areas.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The two wooden cutting tables are completely worn out with groove and crevices. This is a potential breading ground for germs and cross-contamination of food products.
      • Corrective Action: Discontinue the use of the wooden (cutting) tables for food prep and immediately place a 'Do Not Use Order' on them until they are removed from the kitchen. In the meantime you may be using the plastic cutting boards until you are able to replace the tables
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Uncovered light bulbs were observed in the food prep areas. Shatterproof bulbs will help to eliminate physical contamination of foods by pieces of glasses from broken bulbs.
      • Corrective Action: Please ensure that all bulbs in the kitchen are properly covered or shatterproof.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Of the seven staff on duty non hard a valid Level 1 FoodSafe training. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation to provide guidance on proper food handling procedures.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  8. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow pathogen if left at room temperature, contaminating food contact surfaces it cleans.
      • Corrective Action: Operator put the wiping cloths in a sanitizing solution of 100 ppm chlorine. Approximately 1/2 unscented bleach to 1L of water is required to make sanitizer solution.
  9. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Rice inside the walk-in cooler was left uncovered and open to contamination. An unprotected napa was sitting on mould-like debris inside the walk-in cooler. (Public Health significance) - Contamination of food from contact with the cooler may increase risk of illness.
      • Corrective Action: Operator discarded napa and covered the rice. Cover or otherwise protect all foods from airborne contaminants and debris inside cooler.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black debris was observed inside the ice machine. (Public Health significance) - Unsanitary condition may contaminate ice and increase risk of illness.
      • Corrective Action: Operator to clean ice machine and ensure it remains clean.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator mixed sanitizer solution and put all cloths inside bucket. Store wiping cloths in a sanitizing solution of 100 ppm chlorine. That is approximately 1/2 tsp of unscented bleach per 1L of water.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping is damage and back door is not fully seal. (Public Health significance) - Door gaps may allow for the entry of pest.
      • Corrective Action: Operator to seal back door.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor. Black mould like debris is seen on shelves inside the walk-in cooler. Walls near the cutting board are uncleaned. (Public Health significance) - Storing and preparing food in with unsanitary conditions may increase risk of illness.
      • Corrective Action: Operator to clean walk-in cooler shelves and food debris on walls near cutting board.
  10. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Sea foods observed stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at time of inspection. Store raw meats and sea foods below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk-in freezer, boxes of foods on floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Foods should be stored at least 6 inches or 15 cm off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt around and inside coolers, on ice machine, on shelves in walk-in cooler. These build up of dirt is in areas where food is stored, and can contaminate food. Also, these conditions can attract pest which can contaminate food and cause serious illness.
      • Corrective Action: Facility should be deep cleaned as soon as possible.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal meds observed in food preparation area on counter. These could contaminate food and cause serious illness.
      • Corrective Action: Staff to keep all personal belongings away from the food prep area.
  11. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: First prep cooler closets to the dishwasher was observed coated in bread crumbs and food debris on the outside and on the inside of the cooler. Barely any food was being stored inside at time of inspection.
      • Corrective Action: Clean and sanitize affective areas before storing any products inside. Maintain in a sanitary condition at all times. If something gets spilled, clean it as soon as possible to prevent possibility of cross contamination or the potential of breeding pests.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy Dust build up observed ontop of range hood above cooking equipment. Dust can sluff off while preparing food, which could lead to the contamination of food items.
      • Corrective Action: Clean and sanitize affected areas and maintain in a sanitary condition. incorporate cleaning frequency to avoid heavy build up like observed.
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods (rice, vegetables, noodles) were left uncovered and open to contamination in the food prep area. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: The food were covered with lids. Operator is aware to ensure foods are alway covered even when left to cool, to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: dishawasher appears to leak as there was a pool of water. Also, stagnant water was observed behind the cooking stoves, dirt build up on corners through out kitchen preparation area.
      • Corrective Action: Operator is aware kitchen needs to be deep cleaned. He has to prioritize cleaning the kitchen. He is aware facility must be kept in manner that prevent attracttion or harbourage of pest.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt build up on corners of walls, hood. Conditions that can attract pest and/or contaminate food.
      • Corrective Action: Operator is aware to deep clean kitchen. Cooking hood should be cleaned more than once a week to prevent buildup of grease which can contaminate food.
  14. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination in food prep area and in walk in cooler. (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
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up at the back of cooking equipment, water stagnant in dishwashing area close to walls. Facility must be kept in a manner that is free of conditions that lead to the habouring or breeding of pests.
      • Corrective Action: Ensure all surfaces are thoroughly degreased, cleaned, and disinfected as needed.

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