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O.J. Food Services (North) Ltd

9600 93 Avenue, Fort St. John, V1J 5Z2 · Restaurant

Official record from Northern Health →

Inspection summary

O.J. Food Services (North) Ltd has been inspected 3 times by Northern Health Authority since February 16, 2023. The most recent inspection, on October 28, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. 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 across 2 separate inspections, most recently on October 28, 2025. For example: 301 - Critical 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 2 times on February 16, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on October 28, 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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The hot dog bread was stored in a carton under a shelf that is not smooth, easily cleaned and sanitized (Public Health Significance) There is increased risk of food contamination from the surfaces that can encourage accumulation of debris
      • Corrective Action: Operator immediately removed the hot dog breads protected in a nylon wraps and discarded dirty carton at the time of inspection. Operator to ensure breads are stored in a way that meets regulatory requirements.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) There were build up of dirt and suspended particles in the cooler vents and storage of products directly on the floor that prevents easy cleaning of the floor
      • Corrective Action: Operator immediately cleaned the vents and move all products off the floor and making space for ease of cleaning and mopping of the floor.
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility had a build-up of grime and food debris on the floor, walls, high-touch surfaces. Also, the ice machine had a build-up of bio-film bacteria in the calcified deposits.
      • Corrective Action: Preform a deep clean of your food establishment. Remove the ice. Clean and sanitize your ice machine, as per your sanitation plan.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperatures of food items in pepsi cooler were slightly elevated, between 7-9c. This temperature allos for growth of pathogens which can cause food borne illness.
      • Corrective Action: Operator is aware to monitor the temperatures to ensure the unit is always at 4c and below. Adjust the temperature as needed or let it be serviced by a professional.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) 2 of the 3 soups in hot holding unit had temperatures < 60c. These allows for growth of pathogens, rendering the foods unsafe.
      • Corrective Action: One if the soups had been out for about 2 hours, the unit was adjusted to ensure the temperature is maintained at 60c and above. The chilli sauce was discarded. It had been out for almost 4 hours. Ensure foods are stored either cool (4c/39F and below) or hot (60c/104F and above) at all times.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food contact surfaces not properly sanitized. Concentration of sanitizer in sanitizer buckets was ~ 50 ppm. This is less than the concentration recommended to properly sanitize the surface making it safe for use.
      • Corrective Action: Buckets were refilled with fresh sanitizer solution. Operator is aware to ensure sanitizer solution is always at least 200 ppm. Monitor during the day and change as needed ~ every 2 hours.

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