Skip to content
Loading map…

Panhandle Restaurant

710 Highway 16 West, Burns Lake, V0J 1E0 · Restaurant

Official record from Northern Health →

Inspection summary

Panhandle Restaurant has been inspected 6 times by Northern Health Authority since September 25, 2023. The most recent inspection, on April 7, 2025, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on October 31, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 separate inspections, most recently on February 26, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on October 11, 2023. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 31, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 7, 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.

6 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris was found underneath kitchen equipment.
      • Corrective Action: Remove the old food debris. Clean and sanitize the area.
  2. Complaint Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food products are being prepared using cross-contaminated equipment.
      • Corrective Action: Discard the contaminated products. Clean and sanitize all food preperation equipment.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris and food debris were found thought-out the restaurant (floor, walls, handles, food contact surfaces.
      • Corrective Action: Remove the food debris and grease. Clean and sanitize the facility. Ensure to maintain the food premises an per the approved cleaning and sanitation plan.
  3. Routine Inspection

    5 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Adulterated foods on premises. (Public Health significance) - All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
      • Corrective Action: All foods that are spoiled, adulterated, or otherwise unfit for human consumption must be removed from the premises. The operator has discarded two opened garlic sauces that were found half-used at room temperature, as the manufacturer requires refrigeration after opening.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products were not stored in food grade containers. Additionally, most food products were stored open and exposed environmental cross-contamination.
      • Corrective Action: Store food products in food grade plastics or food grade containers. Ensure that products in storage are covered.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Knives and cutting block was found with large accumulation of food debris and grime. Large food debris and grease accumulation was found throughout the equipment on the premises.
      • Corrective Action: Remove debris and grime. Clean and sanitize all equipment/utensils/food contact surfaces. Ensure all utensils and food contact surfaces are maintained in a clean and sanitary condition, as per your Cleaning & Sanitation Plan.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The meat slicer and knives stored in the facility were discovered to be heavily covered in debris.
      • Corrective Action: Remove all debris from the meat slicer and knives. Clean and sanitize these items thoroughly. Ensure that all kitchen equipment in storage is maintained in a clean and sanitary condition.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food was observed to be stored on the floor. Food debris and clutter was found throughout the facility kitchen area (underneath kitchen equipment).
      • Corrective Action: Remove food debris and clutter of the floor. Clean and sanitize the floor (this includes underneath kitchen equipment and walls). Ensure to maintain a clutter free environment for your food premises to avoid conditions that allow harbouring of pests.
  4. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  5. Follow-Up Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dish washer was still not serviced and working at time of inspection. Dishes are being manually sanitized until unit is repaired.
      • Corrective Action: Repair the dish washer. Continue to manually sanitize dish ware until the dish washer is functioning properly.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No dedicated hand washing sink available for use within the kitchen area. A sanitation/mop sink is being used for washing hands. Proper hand washing is necessary to prevent cross-contamination between foods and food handlers.
      • Corrective Action: Install a dedicated hand sink inside the kitchen area.
  6. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chlorine Chemical Dishwasher was not dispensing chlorine at the minimum required concentration of 50-100 ppm at the time of inspection. Inadequate sanitation of utensil does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator to contact a technician to get the dishwasher serviced or repaired. Operator instructed to manually sanitize dishes post washing them in the dishwasher.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. It was observed that there was no handwashing sink available for use within the kitchen area. Employees use the sink in the washroom or another sink present outside the kitchen area. (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: Operator to install an hand washing station within the kitchen area and ensure it is accessible at all times and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
Own this business? Add a badge to your website