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Seniors Activity Centre

3250 14 Street, Houston, V0J1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Seniors Activity Centre has been inspected 2 times by Northern Health Authority since April 26, 2024. The most recent inspection, on February 3, 2025, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 once on February 3, 2025. For example: 209 - Food not protected from contamination [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 February 3, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 February 3, 2025. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

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

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed scoops left in product for ongoing use including ingredient bins (pancake / flour mix) at time of inspection. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Operator to ensure scoops are stored 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.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed broken ceiling lighting fixtures at the back of the kitchen / food preparation area above the reach-in refrigerator at time of inspection. Inadequate lighting within a food premise can permit injury while food processing and inhibit adequate cleaning and sanitization practices resulting in potential cross-contamination on food contact surfaces.
      • Corrective Action: Operator to repair ceiling lighting fixtures within the food preparation area to prevent potential injury and ensure adequate sanitary cleaning and sanitizing practices within the food premise.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometer observed in the refrigerator at time of inspection. Accurate indicating thermometers ensure cold-holding equipment maintains an internal compartment temperature of 4 degrees Celsius or lower to reduce microbial growth and food spoilage in potentially hazardous food products.
      • Corrective Action: Operator to purchase and install an accurate indicating thermometer within the reach-in refrigerator to ensure cold-holding temperatures of 4C or lower are maintained.
  2. Routine Inspection

    0 infractions

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