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Northern Star Cafe

1130 Main Street, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Northern Star Cafe has been inspected 5 times by Northern Health Authority since April 18, 2023. The most recent inspection, on August 8, 2025, found no infractions.

3 of 5 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on April 25, 2024. 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 4 times across 2 separate inspections, most recently on April 25, 2024. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 2 separate inspections, most recently on April 25, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 25, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 18, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed bucket containing cut peppers at room temperature on the kitchen counter. (Public Health Significance) - Potentially hazardous foods if stored in the temperature danger zone of 4°C - 60°C, can cause growth of disease causing pathogens. Such foods if consumed can cause food-borne illness.
      • Corrective Action: -Ensure that all potentially hazardous foods are stored at a temperature of 4°C or lower. -Opertatory immediately transferred the cut peppers into the refrigerator that maintained temperature of 4°C or colder.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items placed on the floor of walk-in refrigerator in the kitchen. (Public Health Significance) - All food products should be stored 15 cms (6 inches) off the floor and 5 cms (2 inches) off the walls in order to prevent access by pests which can contaminate the food and potentially cause food-borne illness.
      • Corrective Action: Ensure that all food items are placed 15 cms (6 inches) off the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal food items kept on the kitchen counter. Meat meant for personal used stored in back area chest freezer. (Public Health Significance) - Personal food items may carry pathogens or contaminants that can cause cross-contamination and thereby increasing the risk of foodborne illness.
      • Corrective Action: Ensure that all personal items including food are stored separately in a designated location.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Serving plates and bowls were stored in an unsanitary manner in the storage cabinets that carried dirt and grime. (Public Health Significance) Storage of equipment and utensils in an unsanitary condition can cause contamination of the food and potentially food-borne illness.
      • Corrective Action: Ensure that equipment/utensil storage units are regularly and adequately cleaned to prevent build-up of dirt and grime. Ensure that equipemnt/utensils are stored in a sanitary manner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Can opener had accumulation of food debris on it. (Public Health Significance)- Food residuals on inadequately cleaned can opener are exposed to room temperature which may lead to growth of pathogens and toxins and can contaminate other food products when reused.
      • Corrective Action: Ensure that the can opener is frequently cleaned and sanitized with chlorine conc of 100 ppm - 200 ppm or quats conc of 200 ppm - 400 ppm.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed a gap/opening on the kitchen backdoor. (Public Health Significance) - Gaps/openings on the backdoor can facilitate the entry of pests that carry disease carrying organisms. These pests can contaminate food items and cause food-borne illness.
      • Corrective Action: Ensure that the kitchen backdoor is sealed such that there are no gaps/openings.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration units and chest freezers are lacking working thermometers.(Public Health Significance) - Working thermometers in the cooling units are important for monitoring temperatures to identify if perishable food items have entered the danger zone (between 4 degree Celsius to 60 degree Celsius) for over than 2 hours, reducing the risk of foodborne illness. Additionally, having functioning thermometers allows for early detection of refrigeration issues preventing potential food spoilage.
      • Corrective Action: Ensure that all refrigeration and freezer units are equipped with working thermometers.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    8 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Meat in prep cooler was measured at 9.8°C with a probe thermometer. Oyster sauce was stored at ambient temperature. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Potentially hazardous foods that have been stored above 4°C for more than 2 hours should be discarded.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use in ingredient bins and noodles. 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 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination in walk-in cooler, prep cooler, as well as in storage area. 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
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Utensils were stored in dirty containers. Areas of the walk-in cooler, fridges, and and freezers were noticeably dirty. Public Health significance - contact with dirty containers or equipment can contaminate utensils or food and lead to foodborne illness.
      • Corrective Action: Utensils and containers need to be cleaned and sanitized, as well as kept clean and sanitary during storage. Equipment needs to be cleaned on a regular basis.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime build-up throughout the facility, including the walls, in dry and cold storage area, as well as on and within equipment. Public Health significance - insufficient cleaning can lead to contamination of food and utensils.
      • Corrective Action: All surfaces within the food premises, including the walls, equipment, cupboards, and hard-to-reach areas need to be cleaned on a regular basis to prevent contamination.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wooden cutting board with severe bowling and cracks was used to cut meat. Public Health significance - Grooves in wood can provide areas of harbourage for bacteria, and lead to contamination of food.
      • Corrective Action: Wooden cutting board must be replaced, and can no longer be used for food preparation.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap was stored in cupboard below hand wash sink, and was not readily available for hand washing. Public Health ignificance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employee touched raw meat, and only briefly rinsed off hands with water before touching walk-in cooler handle. Public Health significance - insufficient handwashing can lead to cross-contamination of ready-to-eat foods and foodborne illness.
      • Corrective Action: Employees hands must be washed with soap and water at an adequate frequency to prevent contamination.

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