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Petro Canada - Fort Fraser

528 Highway 16 West, Fort Fraser, V0J 1N0 · Restaurant

Official record from Northern Health →

Inspection summary

Petro Canada - Fort Fraser has been inspected 2 times by Northern Health Authority since July 21, 2025. The most recent inspection, on August 20, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene 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.

  • 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 August 20, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 21, 2025. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on August 20, 2026. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

2 inspections

  1. Routine Inspection

    3 infractions

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: During the inspection, the handwashing station was not readily accessible. A broken dishwasher had been placed in front of the handwashing sink, obstructing access to the station.(Public health significance)An accessible handwashing station is essential for maintaining proper hand hygiene. Obstructed access may discourage or prevent kitchen staff from washing their hands when required, increasing the risk of cross-contamination and potentially leading to foodborne illness.
      • Corrective Action: The operator was advised to immediately remove the broken dishwasher and ensure the handwashing station remains unobstructed and readily accessible to staff at all times. Staff were reminded that handwashing facilities must be easily accessible to support proper hand hygiene practices.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: It was observed during the inspection that the kitchen staff was not performing handwashing as required and was only changing gloves between tasks. Handwashing must be conducted at appropriate times, as glove changes do not replace proper hand hygiene.(Public health significance)Improper handwashing may result in contamination of food through cross-contamination from hands, gloves, or contaminated surfaces. This can introduce pathogens into ready-to-eat foods and may lead to foodborne illness when consumed.
      • Corrective Action: Staff was educated on the importance of proper handwashing and the risks associated with failing to practice adequate hand hygiene. Staff were reminded that changing gloves does not replace handwashing and that hands must be washed at appropriate times to prevent cross-contamination and reduce the risk of foodborne illness.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff member holding a valid FOODSAFE certificate was present at the time of the inspection.(Public health significance) At least one staff with valid FOODSAFE certificate should be presence at all times the facility is in operation,this help to reduce the risk of improper handling, cross- contamination and potential foodborne illness.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Initial Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Few refrigeration units in the food premises were not equipped with working thermometer. (Public health significance) - Refrigeration units should be equipped with working thermometer to actively monitor the food storage temperature. This aids to take prompt corrective actions if food items are stored at improper temperatures.
      • Corrective Action: Ensure that all the refrigeration units are equipped with working thermometers.

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