Pizza Garden Fort St. John
101 - 11205 Alaska Road South, Fort St. John, V1J 7C7 · Restaurant
Inspection summary
Pizza Garden Fort St. John has been inspected 3 times by Northern Health Authority since May 27, 2025. The most recent inspection, on July 29, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.
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 once on June 23, 2026. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
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 June 23, 2026. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on June 23, 2026. For example:
104 - Permit not posted in a conspicuous location [s. 8(7)]
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 once on June 23, 2026. 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
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: The Food Premises permit was posted in a place that may not be visible to customers.It is a regulatory requirement that the Food permit be posted in a conspicuous location to assure the public that the food facility is under the regulatory oversight of Northern Healthy.
- Corrective Action: Ensure that the Food Permit is posted at a conspicuous location
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm (QUAT) or 100 ppm (chlorine) soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The back side of the facility in the dishwashing areas are full of clusters and materials. This will inhibit proper cleaning and sanitation of the areas
- Corrective Action: Ensure that the facility is properly arranged and that any equipment that is damaged or unrelated to food preparation is removed from the facility
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: The handwashing station in the back area was inaccessible. (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: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Initial Inspection
0 infractions