Skip to content
Loading map…

Seas The Day Family Cafe & Country Store

35770 Highway 16, Tlell, V0T 1Y0 · Restaurant

Official record from Northern Health →

Inspection summary

Seas The Day Family Cafe & Country Store has been inspected 2 times by Northern Health Authority since November 17, 2025. The most recent inspection, on March 23, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on March 23, 2026. 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 once on March 23, 2026. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 November 17, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 17, 2025. For example: 105 - Remote Inspection

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Soup cooled in large deep pots at time of inspection, possibly making the centre of the pot in the danger zone for longer than two hours. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pots
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Various baked goods left open to contamination in the display areaa. (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
  2. Initial Inspection

    4 infractions

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by Microsoft Teams on 12-November- 2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the Environmental Health Officer. An on-site inspection was not conducted by the Environmental Health Officer.
      • Corrective Action: N/A
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Ice cream in the freezer does not have lids even when the freezer is closed. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Reaching over one flavour of ice cream to reach another can inadvertently allow contamination into the ice cream below.
      • Corrective Action: Cover all ice cream flavours at all times, except when actively scooping or otherwise interacting with the ice cream.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including the ice buckets within the freezers. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 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. Shelves for ice cream preparation are made of bare unprotected porous wood. (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. Operator has ordered a protective sheet for the shelves.

Nearby inspected facilities

Own this business? Add a badge to your website