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Northern Dabha Hothouse Take-Out

4728 Lazelle Avenue, Terrace, V8G 1T2 · Restaurant

Official record from Northern Health →

Inspection summary

Northern Dabha Hothouse Take-Out has been inspected 4 times by Northern Health Authority since April 20, 2022. The most recent inspection, on November 6, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 September 25, 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 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 once on April 20, 2022. 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 once on April 20, 2022. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on September 25, 2025. For example: 306 - Food premises not maintained in a 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: At the time of inspection, one refrigeration unit at the kitchen prep station containing cold holding units was observed to have slightly elevated and fluctuating temperatures ranging from 14°C- 15°C. Cooked chicken was probed at 14°C. (Public Health Significance) : Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The employee moved all potentially hazardous foods (e.g., chicken) to a functioning refrigeration unit at the time of inspection. The chicken was not discarded, as it was still within the two-hour window. The operator must ensure that all items in the prep table are used within two hours; if not, they must be discarded and replaced. Lids must be kept closed when not in use to retain cold air. Any potentially hazardous foods stored in a defective unit must be immediately moved to a functioning cooler or discarded. Temperatures must be monitored and logged regularly, and the unit must be serviced as needed to maintain a temperature of 4°C at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed excessive grease, dirt, rust and food buildup on equipment surfaces (ice machine), door handles, shelves (in both the kitchen and walk-in cooler), and on the floors of the walk-in cooler. (Public Health Significance): Unsanitary conditions promote bacterial growth and increase the risk of foodborne illness through direct and cross-contamination. Regular cleaning and sanitizing are essential to prevent health hazards.
      • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, food contact surfaces, walk -in-cooler, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mold observed on the inside of the ice machine above the ice level.
      • Corrective Action: Shut off and drain ice machine, followed by cleaning and sanitizing the interior to protect against possible contamination of ice.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.

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