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San-Bar

PO BOX 822, Burns Lake, V0J1E0 · Restaurant

Official record from Northern Health →

Inspection summary

San-Bar has been inspected 7 times by Northern Health Authority since September 25, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 separate inspections, most recently on July 10, 2026. For example: 205 - Critical Repeat 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 3 times across 2 separate inspections, most recently on September 29, 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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on September 29, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on July 10, 2026. For example: 103 - Repeat 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on October 7, 2026 An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a toothbrush stored on the container of potato salad that was not covered entirely. Also observed a lot of personal items stored along with items for public. (Public health significance) - Storing personal food items along with items meant for public can cause contamination of food items and equipments. Such food items if consumed may result in food-borne illness.
      • Corrective Action: Operator to ensure that that all the personal items are removed or kept in a separate designated location.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Operator was not able to explain the correct method of manual dishwashing. (Public health significance) - Manual dishwashing in a 2 sink should be conducted with a proper wash, rinse, and sanitize step. If proper methods are not followed it can cause cross-contamination of food items and potentially food-borne illness.
      • Corrective Action: Operator to ensure that they follow the correct method of dishwashing.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises was observed to be not clean and maintained in a sanitary condition. (Public health significance) - Unsanitary conditions in a food premises can cause contamaination and cross contamination of food items, such food items if consumed, may result in food-borne illness and adverse health effects.
      • Corrective Action: Operator to ensure that the entire food premises is thoroughly deep-cleaned.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink was covered with dishes at the time of inspection. Soap was also missing from the hand washing sink. Hand washing sink also does not have cold water. (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. Hand washing sink should always be supplied with both hot and cold running water, liquid soap in a dispenser and sungle use paper towels.
      • 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. A violation ticket was issued for this violation.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    6 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
      • Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for potentially hazardous food items in the open top cooler was measured between 17°C to 20°C. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to repair or replace refrigeration unit as soon as possible.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed meat slicer was not cleaned and sanitized after the last use and it contained the meat residuals all over it. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines. Operator to resubmit their sanitation plan for review.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizers must be used to wipe food contact surfaces and for sanitizing dishes to prevent the contamination from staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Prepare sanitizing solution (bleach solution) as required to always maintain effective sanitation. Operator was instructed on how to prepare bleach solution at 100 ppm at the time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris, food residue, clutter, and unnecessary items was observed throughout the premises, including floors and on counter tops. The presence of excess and unneeded items impedes effective cleaning and sanitation. Public Health Significance - Unsanitary conditions and excess clutter can attract pests, increase the risk of food contamination, and impede effective cleaning and sanitation, potentially contributing to foodborne illness.
      • Corrective Action: Remove clutter and unnecessary items from the premises. Clean and sanitize all kitchen areas, including floors and areas under and behind equipment. Maintain the premises in a clean and sanitary condition at all times.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Dishwashing sink is also used for handwashing and the separate handwashing also used for purposes other than 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. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Follow-Up Inspection

    2 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Valid current decal sticker for health operating permit was not available at time of inspection.
      • Corrective Action: Ensure that the annual permit fee is paid in order to hold a valid operating permit. If not yet done so, operator is to contact Northern Health to arrange for payment of annual operating permit fee.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature of potentially hazardous foods in front prep cooler measured at 12-13 C. Operator is currently still waiting on parts for repair. As discussed previously, food is kept in this cooler for no more than 4 hours at a time before being discarded due to the risk of growth of pathogenic microbes that may lead to foodborne illness.
      • Corrective Action: Once the unit is repaired, operator is to send proof that unit is working properly. Ensure that the cooler is able to maintain 4 C or less.
  6. Follow-Up Inspection

    2 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operating permit failed to hold a valid decal sticker.
      • Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Operator indicates that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours (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: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours. Operator maintains logs to record 4-hour time period from when the food items have been pulled out of the working refrigeration unit.
  7. Routine Inspection

    3 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operating permit failed to hold a valid decal sticker.
      • Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for potentially hazardous food items in the open top cooler was measured at 15°C to 17 °C. Operator indicates that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours. Operator should have a method, such as labeling or a log, to track the time pans are removed from the cooler to ensure they do not exceed the 4 hour hold limit in room temperature.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Dishwashing sink is also used for handwashing and the separate handwashing also used for purposes other than 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. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
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