NLC - Kitchen
11401 8 Street, Dawson Creek, V1G 4G2 · Restaurant
Inspection summary
NLC - Kitchen has been inspected 2 times by Northern Health Authority since December 9, 2024. The most recent inspection, on January 8, 2025, found no 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: Cleaning and sanitizing and Food temperature control.
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 on December 9, 2024. 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 once on December 9, 2024. For example:
205 - Critical 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on December 9, 2024. For example:
104 - Permit not posted in a conspicuous location [s. 8(7)]
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
- Follow-Up Inspection
0 infractions
- Routine Inspection
5 infractions
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: The Permit To Operate is not posted in the facility. The current year decal is not in the facility.
- Corrective Action: Obtain a replacement Permit, attach the current year decal to it and post the Permit in the facility.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: The temperature in one of the coolers in the Bakery is 9°C.
- Corrective Action: Reduce and maintain the temperature to 4°C or less.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The concentrations of Chlorine in two pails of sanitizing solution measured less than 60 ppm. The minimum required is 200 ppm. Staff did not know how to prepare the required sanitizing solution.
- Corrective Action: Prepare sanitizing solutions that contain at least 200 ppm Chlorine. Use Chlorine test strips to measure Chlorine concentrations.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: One of the walk-in coolers was recently repaired. The operating temperature had not returned to 4°C or less.
- Corrective Action: Remove all potentially hazardous food from the cooler until the temperature has reached 4°C or less.
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: There is no written Sanitation Plan in the facility.
- Corrective Action: Prepare a written Sanitation Plan and maintain it in the facility.
- 104 - Permit not posted in a conspicuous location [s. 8(7)]