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Pomeroy Lodging LP o/a Dawson Creek Pomeroy Inn & Suites , Continental Breakfast

540 Highway 2, Dawson Creek, V1G 0A4 · Restaurant

Official record from Northern Health →

Inspection summary

Pomeroy Lodging LP o/a Dawson Creek Pomeroy Inn & Suites , Continental Breakfast has been inspected 5 times by Northern Health Authority since November 9, 2022. The most recent inspection, on March 26, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on March 27, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 26, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 27, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 September 27, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 March 27, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature could not reach temperature of at least 71C during the time of inspection. To completely destroy bacteria, final rinse must reach minimum temperature of 71C
      • Corrective Action: Initiate chemical sanitizing by diluting bleach in water to give 100ppm - 200ppm concentration and give dishes/utensils a final rinse before air drying and storing. Have dishwasher fixed by a professional
  2. Routine Inspection

    3 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The fee ($150.00) for the Permit renewal has not been paid.
      • Corrective Action: Pay the fee and attach the new year decal to the Permit.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food temperatures in the Pepsi counter top fridge were between 7° and 9°C.
      • Corrective Action: reduce the fridge temperature so that food temperatures are maintained at 4°C or less. Install an accurate indicating thermometer to monitor the fridge temperature.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: The sanitizing solution bottle is not labelled properly.
      • Corrective Action: Label the bottle: Sanitizer - APH.
  3. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dirt and debris has been allowed to accumulate in between large equipments and the walls. These conditions can attract pest which can contaminate food.
      • Corrective Action: Ensure floors and walls are swept and cleaned thoroughly on a regular basis.
  4. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed that the hot holding unit for the egg omelette is not in good working and it was not replaced from the previous routine inspection. Potentially hazardous hot foods 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: 1. Ensure that egg omelette are moved to an oven or working hot holding unit to keep the omelettes above 60 degree celsius. 2. Ensure that the hot holding unit that is not in good working order is serviced or repaired and in good working order.
  5. Routine Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Milks, coffee creamers, butter and yogurt were in a mini fridge that had slightly elevated refrigeration temperatures of (7-9°C). (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: 1. Move foods that were in the mini fridge move to a working fridge to ensure that temperature is below 4 degree celsius. 2.Have the mini fridge repaired and ensure it is in good working order. Monitor temperatures regularly.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Egg Omelettes was stored below 60°C in a hot holding unit. (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: Observed that egg omelettes were stored below 60°C for greater than 2 hours in the hot holding unit. The omelettes were discarded at the end of service. Hot holding units must maintain a temperature of 60°C or more, monitor the temperature of the hot holding units, and adjust the temperatures as required. 2. Replace the hot holding unit with a new hot holding unit.

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