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One Restaurant and Lounge

3995 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

One Restaurant and Lounge has been inspected 3 times by Northern Health Authority since June 14, 2022. The most recent inspection, on July 27, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 6 times across 3 separate inspections, most recently on July 27, 2026. 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 3 times across 2 separate inspections, most recently on July 27, 2026. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

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

    6 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Large volumes of gravy were cooled in a side food prep area in a manner that is unsafe and can create a temperature gradient in food that allows the growth of microbes or produces spores that cause foodbourne illness.
      • Corrective Action: The operator separated the gravy into shallow pans place on an ice bath to increase cooling. Ensure proper methods to cool food are used including dividing food into shallow pans, stirring, placing food on an ice bath, using an ice wand, cutting whole cuts into smaller pieces. The faster foods are cooled, the lower the risk of temperature abuse. Cooling from cooking temperature to 20 C needs to occur within 2 hours and then 20 C to 4 C over 4 hours. The second step of cooling can be done in the walk in cooler.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken both raw and cooked were found stored in a cooler unit below the cooking grill. The temperature of the chicken was at 10 C. Perishable foods stored in the temperature danger zone promote the growth of microbes that may not be removed by cooking.
      • Corrective Action: Since the kitchen had opened a hour earlier, the chef was asked to move the food to the walk in cooler and monitor food temperatures closely in this drawer. If the temperature of 4 C or below cannot be maintained in this drawer, have the unit serviced or use the drawer for non perishable food.
    • 209 - Repeat 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. Ensure that scoops have handles and the handles are not stored in the food.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The juice dispenser in the breakfast buffet had build up of debris on the nozzles that dispensed juice. A potato slicer found in the side food prep area had dried on potato peels and was dirty. Containers in the dry storage area had dried product on the lids and around the containers, there was grease that had overflowed from the convection oven. Proper cleaning, sanitizing and maintenance of kitchen spaces and equipment contributes to food safety.
      • Corrective Action: Ensure equipment is cleaned and sanitized at least every 4 hours or regularly to prevent the growth of microbes on the equipment and to prevent the attraction of pests.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Several cutting boards at the facility were severely worn. Gaskets on the upright freezer, walk in cooler and walk in freezer were in disrepair. High touch areas including light switches and the handles of the walk in cooler and freezer were dirty and had debris build up.Equipment that is cleaned, sanitized and in good working order reduce the risk of food contamination.
      • Corrective Action: .Ensure that the equipment in the facility and high touch surfaces are regularly cleaned, sanitized and in good working order to prevent the contamination of food.
  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cut potatoes were left uncovered and open to contamination inside the walk-in cooler. Uncovered flour in a metal bowl was sitting above the flour container. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can increase risk of illness.
      • Corrective Action: Operator to cover cut potatoes inside walk-in cooler and flour in metal bowl when it is not in use.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizing (Chlorine) rinse solution detecter for glasswasher in bar area. (Public Health significance) - Automatic glass washers must provide a minimum concentration of 50 parts per million (ppm) to effectively sanitize dishware.
      • Corrective Action: Operator to use dishwasher in kitchen to sanitized dishes until glasswahser can be repair or replaced.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grey container in the storage area is in poor shape. Uneven surfaces cannot be clean and sanitized effectively, leading to pathogen growth that may increase risk of illness.
      • Corrective Action: Operator to remove grey containers in poor shape.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°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: 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.
    • 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Serving staff only washes tables and bar top. (Public Health Significance) Sanitizing solutions must also be used to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: All food contact surfaces, including bar top and tables in serving area, should be cleaned and sanitized using an approved sanitizer.

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