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Ms Piggy's Mobile Food Service

2 - 10103 90 Street, Fort St. John, V1J 3G9 · Unknown

Official record from Northern Health →

Inspection summary

Ms Piggy's Mobile Food Service has been inspected 2 times by Northern Health Authority since May 6, 2025. The most recent inspection, on August 15, 2025, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on August 15, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on August 15, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on August 15, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(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.

2 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A container with condiments including relish and cookies were left outside the mobile uncovered and at ambient temperature. Improper cold holding of perishable foods including relish, kecthup, and mayonnaise can promote the growth of microbes that cause foodbourne illness.
      • Corrective Action: Ensure that condiments are stored at 4 degrees Celsius or below or kept at ambient temperature for 2 hours and then discarded to prevent the growth of microbes.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs were stored in the cooler with ready to eat foods. Raw eggs are similar to raw meat and can cause contamination of ready to eat foods. Food and food packaging were stored near the floor or on the floor. Food stored near or on the floor can be contaminated by floor debris.
      • Corrective Action: Ensure that raw eggs are stored with raw meats to prevent food contamination. Ensure that food, food equipment and food packaging are stored at least 15 cm (6 In) off the ground.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cleaning cloths were stored on food surfaces. The microwave, milkshake machine that was not in use, and the brush for the grill were found dirty. Improper storage of cleaning cloth allows microbes to grow on the cloth and be spread on food surfaces when used. Dirty equpment can result in food contamination.
      • Corrective Action: Ensure that cleaning clothes are stored in sanitizer solution when not in use. Clean and sanitize equipment at least every 4 hours to prevent contamintaion of food.
  2. Initial Inspection

    0 infractions

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