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Meng Fan Restaurant

1025 Alaska Avenue, Dawson Creek, V1G 1Y7 · Restaurant

Official record from Northern Health →

Inspection summary

Meng Fan Restaurant has been inspected 9 times by Northern Health Authority since April 24, 2023. The most recent inspection, on June 19, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on June 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 6 times across 4 separate inspections, most recently on June 19, 2026. For example: 302 - Critical Repeat 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 5 times across 4 separate inspections, most recently on May 22, 2024. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2024. For example: 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]

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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination (deep fried shrimp left to cool down at the bottom of shelves and foods inside line coolers). (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator is aware to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. In chest freezer raw meats should be in impermeable containers. Also, all foods and food items/equipment/utensils should be stored at least 6 inches off the floor.
    • 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 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.
  2. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food contact/prep surfaces are not sanitized after washing with soap and water. Also, they are not sanitize often through out the day.
      • Corrective Action: Bleach solution is the sanitizer used on site. Operator aware to sanitize surfaces after washing with water and soap and do that often as needed through out the day..
    • 302 - Critical 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 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C (66C). (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Operator is aware after washing and rinsing dishware, sanitize with at least 100 ppm of bleach solution manually before putting in the high temp dishwasher. Have the dishwasher repaired by a qualified technician or replaced. Monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The cut fruits were stored on an ice bath and the ice has melted. (Public Health significance) - potentially hazardous food kept within temperature danger zone (4°C-60°C) can support rapid growth of bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator immediately recalled the cut fruits. Operator to refrain from holding potentially hazardous foods on the buffet counter using ice bath. Ensure all potentially hazardous foods could be held in 4°C or colder at all times.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The operator could not produce a written procedure and temperature check records for cooling fried chicken. (Public health significance) - a clearly written cooling procedure and temperature check records ensure potentially hazardous foods are cooled appropriately.
      • Corrective Action: Operator to create a written procedure and temperature check record for cooling fried chicken. Operator to maintain the procedure and the record at all times.
  5. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The internal temperature of cut fruits in the buffet area was above 4°C. (Public Health significance) - potentially hazardous food kept within temperature danger zone (4°C-60°C) can support rapid growth of bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator to ensure cut fruits are kept at 4°C or colder at all times. Operator to discard all cut fruits that were held in temperature danger zone for more than 4 hours.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A box of shredded vegetable was placed on the kitchen floor. (Public Health significance) - food placed on the floor would be subject to contamination from dust, waste water or pest, potentially causing food borne illnesses
      • Corrective Action: Operator immediately stored the food off the floor above 15cm (6 in.)
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The operator could not produce a written procedure and temperature check records for cooling fried chicken. (Public health significance) - a clearly written cooling procedure and temperature check records ensure potentially hazardous foods are cooled appropriately.
      • Corrective Action: Operator to create a written procedure and temperature check record for cooling fried chicken. Operator to maintain the procedure and the record at all times.
  6. Follow-Up Inspection

    4 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Fried chickens were cooled down in room temperature (surface temperature was measured at 45.6°C). (Public health significance) - foods stored at room temperature requires longer time to cool down, which might allow food poisoning micro-organisms to grow extensively, potentially causing food borne illnesses.
      • Corrective Action: Operator immediately put into walk-in freezer for rapid cooling. Operator to ensure that cooked foods are cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within 4 hours.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The surface temperature of cut fruits in the buffet area was measured at 6.2°C. The cut fruits were stored on an ice bath and the ice has melted. (Public Health significance) - potentially hazardous food kept within temperature danger zone (4°C-60°C) can support rapid growth of bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator refilled the ice bath with sufficient fresh ice to keep the temperature below 4°C. Operator also need to regularly monitor the storing temperature of foods, which ensures potentiall hazarous foods are stored outside temperature danger zone at all times.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Two buckets of sauce were placed on the kitchen floor. (Public Health significance) - food placed on the floor would be subject to contamination from dust, waste water or pest, potentially causing food borne illnesses.
      • Corrective Action: Operator to ensure all foods and equipment are to be stored off the floor at least 15cm (6 in.)
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Utensils such as peelers were stored in a clean container but with two boxes of gloves were placed on top. (Public Health significance) - food contact surfaces like utensils might be contaminated and subsequently contaminate food.
      • Corrective Action: Operator immediately removed the gloves. Operator to ensure utensils are kept from contamination.
  7. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The surface temperature of cut fruits in the buffet area was measured at 10.8°C. The ice bathing the cut fruit has melt. (Public Health significance) - potentially hazardous food kept within temperature danger zone (4°C-60°C) can support rapid growth of bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator to refill the ice bath with sufficient fresh ice to keep the temperature below 4°C. Operator also need to regularly monitor the storing temperature of foods, which ensures potentiall hazarous foods are stored outside temperature danger zone at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods (ice, raw wanton in walk-in cooler and iced tea powder) were left uncovered and open to contamination. Scoop was placed on iced tea powder. (Public Health significance) - Contamination of food from contact with objects, people, pests, open air 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. Relocate iced tea powder to a clean food storage area.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust was found accumulated on the inner surface of the ice maker. Condensation water was found frozen on the ceiling of the walk-in cooler. (Public Health significance) - ice could be contaminated by dust and uncovered food contaminated by condensation water generated during the defrost cycle, which might render them unfit for human consumption.
      • Corrective Action: Operator to clean the inner surface of ice maker to prevent dust, dirt and scale accumulation. Operator to ensure food stored in coller or freezer are covered at all times and to maintain the equipment to prevent accumulation of condensation water.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two buckets of sweet sour sauce and a bag of onion were placed on the kitchen floor. (Public Health significance) - food placed on the floor would be subject to contamination from dust, waste water or pest, potentially causing food borne illnesses.
      • Corrective Action: Operator to ensure all foods and equipment are to be stored off the floor at least 15cm (6 in.)
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Utensils such as peelers were stored in a soiled container. (Public Health significance) - food contact surfaces like utensils would be contaminated and subsequently contaminate food.
      • Corrective Action: Operator to ensure all utensils and paraphernalia are kept in a clean and sanitized container
  8. Follow-Up Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

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