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Sausage Factory

1107 Main Street, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Sausage Factory has been inspected 3 times by Northern Health Authority since February 8, 2023. The most recent inspection, on July 27, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 times on July 27, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times on March 18, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 18, 2025. 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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed employee with no sanitization step when manual dishwashing at time of inspection. (Public Health Significance): Sanitizing is the process of lowering the number of pathogens present on a surface after cleaning. It is an easy way to help prevent illness.
      • Corrective Action: Immediately start a 200 ppm Quats sanitization step when washing dishes. In a two-compartment sink, the first compartment is for washing and rinsing, while the second compartment is for sanitizing, in which the dishes are to be immersed for a minimum 2 minutes.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves observed in the walk in freezer. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Plan in place to replace the shelving units that is satisfactory to the Environmental Health Officer.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Numerous broken, cracked, and missing tiles noted , mostly within the walk in cooler. (Public Health Significance): Worn down floors can allow for harbouring of grime and can be in unsanitary condition perfect for allowing pests to infest. Pests carry disease that can lead to serious illness.
      • Corrective Action: Replace or repair all broken tiles so they are smooth, durable, and easy to clean. Plan is in place for replacement that is satisfactory to the Environmental Health Officer.
  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed various food products within the walk-in cooler and dry inventory area stored on the floor. Food products shall be stored at a minimum of 15cm (6 inches) off the floor to permit thorough cleaning of floor surfaces and prevent cross-contamination.
      • Corrective Action: All food products shall be stored at a minimum of 15 cm (6 inches) off the floor to prevent food products coming into contact with potential sources of contamination.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. (Public Health Significance) Observed the handwash sink behind the deli counter out of order and employees washing hands in two compartment sink while dishwashing was taking place at time of inspection. 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.
  3. Routine Inspection

    0 infractions

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