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Pouce Coupe Esso

5100 50 Avenue, Pouce Coupe, V0C 1C0 · Restaurant

Official record from Northern Health →

Inspection summary

Pouce Coupe Esso has been inspected 7 times by Northern Health Authority since July 27, 2023. The most recent inspection, on November 26, 2025, found no infractions.

2 of 7 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, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on March 18, 2024. 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 4 times across 3 separate inspections, most recently on March 25, 2024. For example: 401 - Critical Repeat 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 2 times across 2 separate inspections, most recently on September 13, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 6 times across 3 separate inspections, most recently on March 25, 2024. For example: 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

  • 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 July 27, 2023. 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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    4 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The permit decal has expired
      • Corrective Action: Provide reuested food safety and sanitation plans and food safety training ceertificates to the EHO.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The operator has not provided the document to the EHO as requested in October, 2023.
      • Corrective Action: Provide the document to the EHO.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The two compartment sink is inadequate to accommodate a hand washing station and dish/ utensil washing.
      • Corrective Action: Install a third sink - submit plans for adding one more sink beside the existing two-compartment sinks. The pans must be approved by the EHO prior to starting the instllation.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. (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. Install a third sink.
  4. Follow-Up Inspection

    4 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: An Applicatiton for Health Approval has been submitted but it has not been approved because the required food safety and sanitation plans and food safety training certificates have not be submitted.
      • Corrective Action: Provide the food safety and sanitation plans and food safety training certificates have not be submitted to the EHO.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The requested food safety and sanitation plans have not been provided to the EHO.
      • Corrective Action: Provide the food safety and sanitation plans and food safety training certificates to the EHO.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The 2-compartment sink is not adequate to be used for dish/ utensil washing and hand washing. The best correction is the replacement of the broken dish washing machine. The suggested addition of another sink may not be practicle.
      • Corrective Action: Provide a plan to the EHO for completing corrections
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The 2-compartment sink is not adequate to be used for dish/ utensil washing and hand washing. The best correction is the replacement of the broken dish washing machine. The suggested addition of another sink may not be practicle.
      • Corrective Action: Provide a plan to the EHO for completing corrections.
  5. Follow-Up Inspection

    4 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: There has been a change of ownership. Operator is aware to submit health approval application package under new ownership.
      • Corrective Action: Operator is still to send the supporting documents requested; food safety and sanitation plan as well as food safe certificate of the operator and of the staff present during operation of the facility.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided food safety and sanitation plan under new ownership as requested.
      • Corrective Action: Operator is aware to submit the requested documents inorder for the permit to be issued.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing solution for manual dish washing. No sanitizer detected in water kept for sanitizing dish ware even though staff said it was bleach solution. (Public Health significance) - Hand washing requires 200 ppm unscented bleach solution for sanitizing dish ware. Staff still unable to properly explain manual dish washing.
      • Corrective Action: Immediately put bleah. Staff aware to ensure sanitizer solution for manual dish washing should always be at 200 ppm and let dish ware soak for 2 minutes. Operator is aware to have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. There is a 2-compartment sink used fo hand washing and dish washing. Sink was not available for hand washing during inspection because it was used for dish washing (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 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. Operator is aware to repair dish washer unit that is present in the facility or get a new one. Sinks are for back up/temporary not for permanent use for dish washing.
  6. Follow-Up Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods in line cooler observed above 4°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: All potentially hazardous cold foods were moved a to working refrigeration unit that maintain a temperature of 4°C or less. Staff aware to monitor and adjust the temperatures or have unit serviced, as required.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The staff doing the dishes was unable to properly explain manual dishwashing steps. Proper dishwashing is important to render dishware safe.
      • Corrective Action: All staff educated on the steps on manual dishwashing; wash (in warm water and soap), rinse (in clean water), sanitize (let soak for at least to minutes) then air dry. Bleach solution was prepared and dishware soaked for two minutes.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed not washing hands often, in between changing of gloves. Proper hand washing is the most important way to prevent contamination and/or cross contamination of foods from staff.
      • Corrective Action: Staff made aware to change gloves often and wash hands properly before putting on next set of gloves.
  7. Routine Inspection

    4 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen chicken was taken out and left on the counter to cool before cooking during the inspection. (Public Health Concern) - Defrosting food at room temperature allows bacteria to grow, which could increase the chance of foodborne illness.
      • Corrective Action: Operator was educated on the proper methods to defrost food and placed the frozen chicken in the cooler.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer was available on-site for sanitizing surfaces. (Public Health Significance) Sanitizing solutions must be avaialble on-site at all times and strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator made a bleach water sanitizer with a concentration of 200 ppm upon request. Also, change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Plate level temperaturewas found to be between 69.9 C and 70.9 C after running the dishwasher multiple times. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage rinse temperature was reaching 80 C for 10 seconds. Guage temperatures must meet maunfacturer's specifications (stated on machine) of 82 C rinse temperature for 28 seconds.
      • Corrective Action: Operator prepared a bleach sanitizer in the two compartment sink to conduct manual dishwashing until dishwasher is serviced. Immediately initiate hand sanitizing providing a 200 ppm 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: Food and grime buildup was found under the deep fryer and grill.
      • Corrective Action: Clean hard to reach areas at a frequency that will prevent the accumulation of dust, dirt, grease/grime, food residue and other debris.

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