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Office Bar and Grill

80 Mackenzie Boulevard, Mackenzie, N/A · Restaurant

Official record from Northern Health →

Inspection summary

Office Bar and Grill has been inspected 8 times by Northern Health Authority since July 13, 2023. The most recent inspection, on September 25, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 8 times across 4 separate inspections, most recently on December 17, 2024. For example: 302 - Critical Repeat 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 3 times across 3 separate inspections, most recently on December 17, 2024. For example: 210 - Repeat Food not thawed in an acceptable manner [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 2 times on September 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 20, 2025. 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 December 4, 2024. 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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food items, including fries in the freezer and some foods in the cooler, were observed stored uncovered. Public Health Significance-Storing food uncovered may expose it to environmental contamination and increase the risk of cross-contamination from other foods or surrounding surfaces.
      • Corrective Action: The operator immediately provided appropriate covers for the uncovered food items. The operator was educated on proper food storage practices.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Small plastic spoons were observed stored directly inside food inserts containing bacon and diced tomatoes in a manner that could result in the handles contacting the food. The operator indicated that this was an error, as appropriate serving utensils are normally used. Public Health Significance-Improper storage of serving utensils may result in contamination of ready-to-eat foods, particularly where utensil handles or hands may come into contact with the food.
      • Corrective Action: The operator immediately removed and discarded the plastic spoons. The operator was educated on proper utensil storage and practices to prevent cross-contamination.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The rear door by the pantry area had a visible gap that could potentially allow entry of pests. Public Health Significance: Entry of pests into the facility may lead to contamination of food or food contact surfaces which may lead to foodborne illnesses.
      • Corrective Action: Operator must repair or replace the rear door to have a tight fit to prevent potential entry of pests.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The areas underneath the 3 compartment sink and the dishwasher had build-up of dirt and accumulation of food residues. Public Health Significance: Accumulation of dirt in a food premises may lead to unsanitary conditions which may encourage pests and may also support the growth of pathogenic bacteria.
      • Corrective Action: Operator must maintain the food premises in a sanitary condition.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The shatter-proof cover of lights at the food preparation area was not in good repair. The shatter-proof is detached and hanging on one end. Public Health Significance: Improperly installed shatter-proof cover may lead to physical contamination of food if the light bulb shatters.
      • Corrective Action: Operator must repair or replace the shatter-proof cover to conform with the regulatory requirements.
  4. Follow-Up Inspection

    2 infractions

    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, meat is thawed sitting in a stagnant bucket of water. (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: Operator move thawing meat back inside cooler. Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters (kitchen and front of house) between use. Sanitizer was not detected using operator's lactic acid test strips. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator replace the bucket of sanitizer and put towels in bucket. Store wiping cloths in a sanitizing solution. Sanitizer (lactic acid) must be able to reach a minimum concentration of 704ppm. This include both kitchen and front of house.
  5. Routine Inspection

    6 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. 1. Cooked turkey was kept at room temperature to thaw. The Internal temperature was at -6 degree Celsius at the time of inspection. 2. Minced meat was kept at room temperature on the food cart beside the walk-in freezer. (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 and reduce the growth of micro-organisms in food.
      • Corrective Action: Staff was immediately asked to thaw minced meat under cold running water and thaw the cooked turkey in the cooler. The public health significance of thawing in the cooler, under cold running water or Inside the microwave was discussed with the operator. Thaw foods under running cold water, in the fridge or in the microwave oven. Ensure to plan ahead when thawing large foods, such as turkey.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior and exterior of the pepsi cooler was dirty and rusty. Accumulation of food debris and dirt was observed at the bottom of the cooler, the refrigerator metal shelves, and the door gasket. Equipment/utensils/food contact surfaces must always be in sanitary conditions to prevent cross contamination.
      • Corrective Action: Ensure to thorougly clean and sanitize the interior and exterior of the pepsi cooler to prevent germs on the exterior surfaces to contaminate hands, then to foods. Paint or replace the metal refrigerator shelves to facilitate cleaning.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizing solution available in the prep area/kitchen at the time of inspection. 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.
      • Corrective Action: Informed staff to prepared sanitizing solution in sanitizing bucket for kitchen. Sanitizing solution (Lactic Acid) was tested and measured to be at least 272ppm. Ensure sanitizing solutions are present in kitchen area.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. Public Health significance - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Inform staff to immersed wiping cloths in the sanitizing solution. Store wiping cloths in an approved sanitizing solution (lactic acid) and mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and dirt were observed under the fryer, under the grill, and at the back of the cooking line. Accumulation of dirt, moisture, and grime were observed under the mechanical dishwasher and 3-compartment sink. Accumlation of grease and oil buid up was observed on the ventilation canopy. Accumulation of dirt, dust and dead flies were observed by the window at the back storage area. Accumulated dirt, grease, grime, food debris and moisture creates a breeding ground for harmful bacteria, viruses, molds and pests that can contaminates food and food contact surfaces.
      • Corrective Action: Throughly clean all the areas mentioned above to prevent harbourage of pest and micro-organisms growth. Operator must implement a daily cleaning schedule for all areas in the food premises as well as maintain a detailed records of cleaning schedules.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No hand soap and paper towel observed at the designated hand washing sink at the time of inspection in the prep area and the washroom. Inadequate facilities provided for hand washing. Public Health Significance - 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.
  6. Follow-Up Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bar glass washer not dispensing sanitizer at time of inspection. Food contact surfaces and utensils should be sanitized appropriately to reduce microbes to safe levels and limit potential transmission of pathogens between customers and staff.
      • Corrective Action: Service/repair the glass washer so that sanitizer is dispensed at all times during operation. Glasses are to be manually sanitized until this is repaired.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Meat slicer not currently in use stored in back storage area observed to have dried meat and food debris.
      • Corrective Action: Clean and sanitize the meat slicer immediately.
  7. Follow-Up Inspection

    0 infractions

  8. Complaint Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep line coolers observed to be at 8-12 C at start of inspection. Temperatures improved to 5 C at the end of the inspection with the prep cooler lids closed. Sliced vegetables, ham,cooked ground meat, and raw burger patties were stored at room temperature for over 2 hours and measured significantly above 4 C. Potentially hazardous foods stored above 4 C may harbor and support growth of pathogens that contribute to foodborne illness.
      • Corrective Action: Ensure that fridges are able to maintain 4 C at all times. Track and maintain a temperature log on a daily basis to verify that temperatures of fridges are always at 4 C or less. Time-temperature abused food items were discarded at time of inspection.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature monitoring logs are not being maintained.
      • Corrective Action: Ensure that temperatures of refrigeration, freezer, and hot-holding units are recorded on a daily basis to verify that temperatures are maintained as needed.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: High temperature dish washer only able to achieve 60.5 C plate surface temperature at time of inspection. This is not an adequate temperature to guarantee effective sanitizing of dish ware. The dish washer should achieve 71 C or greater at the plate surface to ensure that dish ware is sanitized effectively.
      • Corrective Action: Repair or service the dish washer to ensure that it is able to achieve 71 C at the plate surface. Manual sanitizing of dish ware is to be conducted in the three-compartment sink with bleach solution until the operator is able to verify that the dish washer has been repaired and operating effectively.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer in dry storage area observed to have buildup of old meat residue.
      • Corrective Action: Immediately dissassemble and thoroughly clean and sanitize the meat slicer. Meat slicers should be cleaned and sanitized at least every four hours over the course of the day, and at the end of the day to prevent growth of illness-causing bacteria. Food equipment that is not in use should not be present on the premises.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths stored outside of sanitizing solution during inspection. This provides potential for growth of pathogenic bacteria on wiping cloths that may lead to foodborne illness.
      • Corrective Action: Ensure that wiping cloths are kept inside of a sanitizer solution if using re-usable cloths.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of premises is very poor. The kitchen and storage areas require a deep clean to effectively remove all food residue and grime. Various utensils and stored dish ware had buildup of food debris. Ventilation hood has a large buildup of grease and is dripping onto the floor and potentially onto food cooked under the hood. Microwave has a large buildup of food debris. These represent significant contamination hazards for food being prepared within the kitchen.
      • Corrective Action: Perform a deep clean of the premises. Food contact surfaces should be relatively free from grease and food residue. Premise should be cleaned on a regular basis.

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