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Ovations Food Services Concession #1

1 - 300 Highway 2, Dawson Creek, V1G 0A4 · Restaurant

Official record from Northern Health →

Inspection summary

Ovations Food Services Concession #1 has been inspected 3 times by Northern Health Authority since April 19, 2024. The most recent inspection, on May 26, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 3 times across 2 separate inspections, most recently on May 4, 2024. For example: 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 once on April 19, 2024. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Two push pins were still present above the food preparation area. (Public Health significance) - sharp objects like push pins might fall onto food and food ingredient without being noticed, potentially causing internal injury if ingested (physical hazard).
      • Corrective Action: Operator immediately removed the two pins.
  3. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (Gravy stored in hot holding cabinet near the stove and the cheese sauce contained in Crock Pot) are stored at 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: Operator reheated the food and immediately readjusted the temperature of hot holding equipments to above 60°C. Operator to ensure hot foods are held at a temperature of 60°C or more, monitor and adjust the temperatures. Operator to ensure food are only reheated only once.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Ice scoop stored on top of the lid of an ice bucket. (Public health significance) - unprotected and unsecured food contact surface would be subjected to contamination, which could subequently contaminate food.
      • Corrective Action: Operator washed and sanitized the ice scoop and stored in a clean food container.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Push pins were used to post cooking instructions just above the food preparation area. (Public Health significance) - sharp objects like push pins might fall onto food and food ingredient without being noticed, potentially causing internal injury if ingested (physical hazard).
      • Corrective Action: Operator to replace push pins with something that would not pose physical hazard to patrons, such as sticky tack, mounting putty or double sided tape.
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