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Red Tomato Pies

936 102 Avenue, Dawson Creek, V1G 2B7 · Restaurant

Official record from Northern Health →

Inspection summary

Red Tomato Pies has been inspected 7 times by Northern Health Authority since August 16, 2023. The most recent inspection, on May 13, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 5 separate inspections, most recently on May 7, 2026. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 on April 30, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 7, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 30, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 30, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous foods in the line cooler was observed to be stored above 4°C (6 C,7 C). (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone (4 C-60 C) to prevent bacterial growth and possibly food borne related illness
      • Corrective Action: Food handler and operator are aware to discard potentially hazardous cold foods in line cooler after 4 hours. Have cooling unit repaired as soon as possible..
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) High temperature dishwaher was still observed to be broken. During routine inspection, operator said dishwasher has not been in use for more than 6 months. (Public Health Significance)- Facility was permitted with automatic dish washer, so they have to maintain facility in accordance with permit issued.
      • Corrective Action: Operator is aware to have diswsher repaired or removed from premises (if no need for it). Only equipment used for the operation should be on-site.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous food in the line cooler was observed to be above 4°C (5 C- 7 C). (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator is aware that potentially hazardous cold foods be discarded after 4 hours. Have cooling unit repaired as soon as posible. Line cooler should be able to maintain a temperature of 4°C or less at al times. Record temperature readings. Operator is aware to send temperature readings once the cooling unit has been repaired.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was observed to be broken. Operator said dishwasher has not been in use for more than six months. (Public Health Significanec)- Facility was permitted with automated dishwasher so they have to maintain facility in accordance with permit issued. Malfunctioning dish washer could create conditions that undermine safe handling of food, poor sanitization of dishes could lead to contamination of food and food borne related illness.
      • Corrective Action: Operator is aware to have dishwasher repaired or removed from food premises (if no need for it). Also only equipment used for the operation of the food premises should be on-site.
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher leaking water and does not achieve the final rinse temperature of at least 71°C and above. (Public health significance.) if the dishwasher does not reach the final rinse temperature of at least 71°C and above, it does not inactivate the pathogens which can then contaminate food leading to foodborne illness.
      • Corrective Action: Operator to use 3 compartment manual dishwashing until the high temperature dishwasher gets fixed. Ensure the dishwasher is repaired or replaced within the next one week.
  5. Follow-Up Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Flour dust and dried flour on rolling dough machine from previous night.
      • Corrective Action: Operator is aware to wash sanitize equipment on a regular basis. Equipment/utensils/food contact surfaces should be maintained in sanitary condition when not in use.
  6. Routine Inspection

    7 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Aprons and personal items placed on shelves used for storage of sauce containers. (Public Health Significance) - Storing aprons and personal items on food storage shelves can cause cross-contamination of food items stored on shelf and potentially food-borne illness .
      • Corrective Action: -Ensure that aprons are hung in a separate designated location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal food item stored in front refrigerator. (Public Health Significance) - Storing personal food item in the shared environment can potentially cross-contaminate the food items meant for the public. This can lead to food-borne illness.
      • Corrective Action: -Ensure that all personal food items are stored in a separate designated location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Plastic cups used as scoops were left in vegetables in the prep cooler. Scoops with handles are left inside the salt bin. (Public Health Significance) Plastic cups used as scoops which are left in food items exposes the food to potential cross-contamination. Such food items if consumed can cause food-borne illness.
      • Corrective Action: -Ensure that scoops with handles are used to prevent cross-contamination. -Scoops with handles should be stored in a manner (handles pointing out) that prevents cross-contamination. Operator removed the plastic cups from the vegetables in the prep cooler and also removed the scoops from the salt bin.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dough rolling machine had dough debris on it and was not clean. (Public Health Significance) - Food residuals left on unwashed dough roller are exposed to temperature danger zone (4° C- 60° C) which may cause growth of disease causing pathogens, toxins and can cause cross-contaminate when reused.
      • Corrective Action: -Ensure that the dough roller is thoroughly cleaned and sanitized after every use
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Area outside the kitchen backdoor has several unwanted items stored such as shelving units, containers and plastic sheets. (Public Health Significance)- Cluttering and storing unwanted items surrounding the food premises can attract pests that carry disease causing organims. These pests may enter the food facility and can contaminate the food potentially causing food-borne illness.
      • Corrective Action: Ensure that all items outside kitchen backdoor are removed.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of dust and significant amount of accumulation of flour observed in back area of the kitchen, especially below and nearby the flour pallets. (Public Health Significance) - Build-up of dust and accumulation of flour in food premises can lead to physical contamination of the prepared food.
      • Corrective Action: -Ensure that the food premises is thoroughly cleaned, especially the harder to reach areas in the back area of the kitchen
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing station in the kitchen was out of paper towels. (Public Health Significance) - Handwashing stations should always be equipped with paper towels to facilitate drying of hands post handwashing thereby ensuring adequate handwashing.
      • Corrective Action: Ensure that all handwashing stations are equipped with warm running water, soap and paper towels at all times.
  7. Initial Inspection

    0 infractions

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