Northern Spice Pizza & Donair

12 - 4916 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

13 inspections

1. Follow-Up InspectionMay 28, 2026

   0 infractions

2. Routine InspectionMay 25, 2026

   6 infractions

   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: Portable electric stove is placed on top of racks, which is used to cook pasta at the back of the kitchen. (Public Health Significance) - improper set up of cooking equipment can lead to increased risk of injuries, and may lead to increased risk of food contamination.
     • Corrective Action: Operator to set up stoves on smooth and non-absorbent surface, such as work table.
   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) butter chicken and panner are cooled in ambient temperature. (Public Health Significance) - cooked foods should be cooled rapidly to reduce the risk of pathogen growth and contamination.
     • Corrective Action: Operator to cool food properly - divide into a smaller portion and use ice bath or ice wand method for cooling.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Raw meat in the freezers was in contact with frozen mango. (Public health Significance) - raw meat can contain pathogens and cross contaminate ready-to-eat food. Non-food grade container may contain harmful chemicals that can migrate to food overtime, such as plasticizers.
     • Corrective Action: Operator to always store ready-to-eat food separately from other foods. Operator to store raw meat at the bottom at all times.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Flour, sugar and rice are stored in utility grade containers. Scoops are stored directly on lids. (Public Health Significance) - Non-food grade container may contain harmful chemicals that can migrate to food overtime, such as plasticizers. Scoops can easily be contaminated if stored on lids.
     • Corrective Action: Operator to ensure all foods are stored in food grade containers only. Operator to refrain from placing scoops on the lids.
   • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Food debris found in microwave oven. Shelves, table and utensils are not clean. (Public Health Significance) - food debris supports bacterial growth. Dirty premises and food contact surfaces increase the risk of food contamination.
     • Corrective Action: Operator to clean the microwave oven. Operator to clean the shelves, tables and utensils. Operator to maintain the food premises clean and sanitary at all times.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Burnt food and smoke found in the pizza oven. (Public Health Significance) - burnt food can create smoke in the premises, this can harm workers and customers when they breathe it in.
     • Corrective Action: Operator to ensure the oven is clean and sanitary at all times. Operator to keep the workplace safe.
3. Follow-Up InspectionSep 17, 2025

   4 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) The scoop inside the flour box for pizza has its handle touching the flour. (Public Health Significance) - handles may contain high level of bacteria from frequent handling, potentially contaminating the flour.
     • Corrective Action: The operator immediately removed the scoop.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Flour is found in dough maker. The dough maker is not cleaned and sanitized after every use. Grinders are not cleaned and continuously stored in dirty shelves unprotected. (Public Health Significance) - food residual in equipment supports significance bacterial growth and contaminate food. Dirty shelves may contain pathogens and can contaminate foods through contaminating food equipment.
     • Corrective Action: Operator to ensure the equipment is cleaned and sanitized after every use and maintained in a sanitary condition at all times.
   • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Food stains and debris were found in some microwave ovens. (Public Health Significance) - food debris can promote significant growth of bacteria and will increase the risk of food contamination.
     • Corrective Action: Operator to clean and disinfect the interior of the microwave oven frequently. Operator to maintain the food equipment in a sanitary condition at all times.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: The back door does not seal properly, leaving a noticeable gap between the door and the frame. (Public health significance) - any gaps in door would facilitate the entry of pest, potentially resulting in food contamination.
     • Corrective Action: Operator is required to repair the weather stripping, ensuring all the gaps and crevices are completely sealed.
4. Follow-Up InspectionSep 16, 2025

   1 infraction

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Cold potentially hazardous foods (PHF) were continuously stored in the preparation cooler (linemaker) for pizza at above 10C for about 7 hours. (Public Health Significance) - cold PHF stored at above 4C can allow significant growth of bacteria, such as salmonella and Listeria, potentially causing foodborne illnesses.
     • Corrective Action: Operator immediately discarded the PHFs. Operator must stop using the preparation cooler (linemaker) until it can hold cold foods at or below 4C. Operator to ensure cold PHFs are stored at 4C or below at all times.
5. Routine InspectionSep 15, 2025

   8 infractions

   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: (CORRECTED DURING INSPECTION) Deep fryer and gas and electric stoves were added near the back door with cluttering. No exhaust hood was present above the stoves. (Public Health Significance) - Extra stoves and deep fryers should be put in a secured place with adequate ventilation to prevent accumulation of grease, steam and oil, and to prevent fire and occupational health and safety hazards.
     • Corrective Action: Operator immediately removed the stoves.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (PHF) in the preparation cooler were stored at above 10C for 7 hours. (Public Health Significance) - PHF stored at above 4C can support rapid growth of bacteria and potentially leading to foodborne illnesses.
     • Corrective Action: The operator immediately discarded the foods. Operator to stop using the cooler until the cooler can hold cold foods at or below 4C.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food grinders for pizza sauce stored on dirty food shelves. (Public Health Significance) - food contact surfaces should be kept in clean container to prevent cross contamination.
     • Corrective Action: Operator to clean and sanitize food shelves. Operator to clean and sanitizer the food grinders before use.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: (CORRECTED DURING INSPECTION) Flies crawled on food contact surfaces such as preparation cooler's cutting board. (Public Health Significance) - Flies can carry pathogens such as E. Coli, Shigella and Salmonella to cross contaminate foods through the cutting board, leading to foodborne illnesses.
     • Corrective Action: The operator immediately closed the premises for flies removal, cleaning and sanitation.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Food debris found in microwave ovens. The handle of scoop was touching flour. Trays for pizza dough were dirty and discolored. Metal plates for holding pizza were burnt. (Public Health Significance) - Food contact surfaces should be kept clean and sanitized at all times to prevent foods from being contaminated physically, chemically and microbiologically.
     • Corrective Action: Operator to clean and sanitize food equipment, store scoops in clean container or away from food, and make sure the surface of metal plates are clean, smooth and non-absorbent.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: (CORRECTED DURING INSPECTION) A lot of flies were observed. (Public Health Significance) - Flies may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases, such as Shigella and Salmonella.
     • Corrective Action: Operator was closed for pest removal. The operator immediately remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize contaminated area and monitor situation.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: (CORRECTED DURING INSPECTION) Food debris scattered around the floor, food equipment and food contact surfaces. (Public Health Significance) - Food debris can attract pests and support the growth of pathogens, increasing the potential of food contamination.
     • Corrective Action: The operator immediately closed the premises for cleaning and sanitation.
   • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: A golf club and personal smartphone are present in cashier and food preparation area. (Public Health Significance) - storing items not required for food premises operation or touching the phone during food preparation can increase the risk of food contamination.
     • Corrective Action: Operator to remove these items from food preparation area.
6. Follow-Up InspectionNov 13, 2024

   2 infractions

   • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Accumulation of dirt, crumbs, in/on refrigeration units, food containers, equipment (dough maker). This can lead to contamination of foods.
     • Corrective Action: Create a sanitation plan, indicating a cleaning schedule for the food premises, send to EHO for review. Once reviewed and approved, ensure to follow the plan and update as needed.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The accumulation of dirt, grease needs constant cleaning inorder to look clean and sanitary.
     • Corrective Action: Though some deep cleaning was done,staff are aware to clean all vertical and horizontal surfaces and maintain in sanitary condition. Operator to send a copy of their sanitation plan for review and approval. Ensure to follow the sanitation plan.
7. Follow-Up InspectionNov 12, 2024

   5 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Foods stored in refrigeration units that are not maintained in sanitary manner (crumbs, dried up spills observed in units) (Public Health significance) - Contamination of food from contact with debris, crumbs or pests can cause serious illness.
     • Corrective Action: Ensure all refrigeration units, freezers, storage bins are cleaned and sanitized. This has to be done before they can open tomorrow.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Crumbs, dirt, debris observed on floors, walls, lids of dry storage bins, in refrigeration units. These conditions can contaminate food as well as attract/harbour pest which could in turn contaminate foods
     • Corrective Action: Ensure all refrigeration units, freezers, storage bins, walls, floors, corners in between equipment are cleaned and sanitized. This has to be done before they will be allowed to open tomorrow.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in spray bottle. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Food handler present was unable to explain manual dishwashing method. Not following the proper steps of manual dishwashing renders the dishware unsafe for public use.
     • Corrective Action: A new sanitizer (bleach) solution was prepared. Staff to ensure there is always a sanitizer solution on-site during operation. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Food handler is now aware of the steps of manual dishwashing (wash, rinse, sanitize for atleast 2 minutes then allow to air dry). Dishware that had been washed previously were sanitized with appropriate sanitizer (bleach solution).
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food premises not maintained in sanitary condition.
     • Corrective Action: Ensure all refrigeration units, freezers, storage bins, walls, falls, corners in between equipment are cleaned and sanitized. This has to be done before they will be allowed to open tomorrow.
   • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: Food handler has no FoodSafe training or equivalent and was left alone on-site. Later on, operator who has foodsafe, came to the food premises.
     • Corrective Action: Food handler is to complete FoodSafe training or equivalent as soon as possible or they should work in the kitchen with other staff who have training. There always has to be someone with FoodSafe training in food premises during operation.
8. Routine InspectionMay 30, 2024

   2 infractions

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods in prep cooler are stored at above 4°C. Temperature was slightly elevated at between 6°C to 9°C. All potentially hazardous foods must be stored at below 4°C to limit bacterial growth and possibly food borne illness
     • Corrective Action: Operator moved the product in prep cooler to their working walk-in cooler and turned down the cooler temperature. Please only put out a small amount of food in the prep cooler until it has been repaired or replaced. Monitor the temperature of your cooler with your temperature log.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Back door is open and the bug net around the door was not sealed properly. This may allow pests to enter the establishment.
     • Corrective Action: Operator to close back door and/or replace the bug net.
9. Routine InspectionDec 6, 2023

   2 infractions

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food premises is not maintained in sanitary conditions-dirt and debris observed, clutter in storage area.
     • Corrective Action: Operator to ensure facility is deep cleaned and sanitized and maintained.
   • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: In operator's absence, no staff on duty has FoodSafe certificate or eqivalent. The store manager who has FoodSafe, goes out for food deliveries.
     • Corrective Action: Operator to ensure at least one staff in the facility including the chef has FoodSafe certificate or eqivalent.
10. Follow-Up InspectionMar 23, 2023

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of line cooler at the front are Slightly elevated (6-9°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: Staff said technician cannot repair the unit because it is too old. A new unit is required, one that can maintain a temperature of 4°C at all times. In the mean time, small portions of potentially hazardous foods can be put in the cooler for not more than 4 hours. Also, ice basins can be used to keep the temperatures at 4°C and below. The cooler at the bottom is woking fine and it can be used more. Monitor and log temperatures regularly to ensure the foods are at the required temperature.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, meat was observed left to thaw in water in a sink. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: The meat was put under cold running water. Staff is aware to thaw foods under running cold water, in the fridge or in the microwave oven.
11. Follow-Up InspectionNov 14, 2022

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of line cooler were 8-10°C. This is an ongoing observation. (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: Potentially hazardous foods were discarded. Staff (present) and the chef are aware the cooler is defective cooler and should be serviced. A technician has been called and will come check the cooler in a couple of days. The chef is aware to monitor and record temperature readings for two weeks and send to me by email once the unit is fixed. Ensure temperature is maintained at 4°C or below.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Pizza in hot holding unit's temperature was 49°C. This is a recurring violation. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: The chef and staff present during inspection are aware to ensure hot holding unit must maintain a temperature of 60°C or more. The chef increased the temperaure and is aware to monitor the temperatures, and have it serviced as required. They will monitor and record temperature readings for two weeks and send to me through email.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Samosas found in fridge on top of other foods. Also, raw meats found on top of other foods.
      • Corrective Action: Samosas were discarded. Staff and chef are aware to ensure foods are always covered and store in manner that prevent them from being contaminated. Raw meats should always be stored at the bottom
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: (CORRECTED DURING INSPECTION) Staff found at the facility had no Food Safe certificate and was left alone during operating hours.
      • Corrective Action: Manager was called and made aware someone with Food Safe training had to be present at all times. A staff with Food Safe training arrived later during the inspection.
12. Follow-Up InspectionSep 28, 2022

    5 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Pizza, a potentially hazardous food in the hot holding unit read 56°C ewhich is below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required or replace the unit.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: The bowls were removed from the foods. Operator is aware to use food safe scoops in place of bowls or other containers to transfer ingredients
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A pile of dirty dishes on the dishwashing area was observed. These might allow for entrance/harbourage of pests into the facility which carry diseases which may cross contaminate food of transmit diseases to food handlers.
      • Corrective Action: Operator is aware dirty dishes should not be kept unwashed for long and should not be left to pile up.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is kept in unsanitary conditions. Spills of foods observed on floor, food prep area is dirty, organization of the prep area is not in a manner that prevents contamination of foods.
      • Corrective Action: Operator is aware to deep clean area and to ensure it is maintained clean and sanitary.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The staff in the facility during inspection had no foodsafe and she has been helping out due to short staff.
      • Corrective Action: Operator is aware if she is not at the facility, there has to be at least one person with FoodSafe training at the facility.
13. Routine InspectionJun 7, 2022

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is 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: Store raw meats below and isolated from ready to eat items and produce.