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Silver Creek Cookhouse

10104 Alaska Road, Fort St. John, V1J 1A8 · Restaurant

Official record from Northern Health →

Inspection summary

Silver Creek Cookhouse has been inspected 3 times by Northern Health Authority since April 29, 2025. The most recent inspection, on September 29, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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 September 29, 2026. 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 20, 2026. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A scoop was left in a food container during ongoing use, with the handle in direct contact with the food product. In addition, crates of eggs that could not be completely used within two hours were stored at room temperature. (Public Health Significance) Improper scoop storage can result in bare-hand contact with food and increase the risk of contamination. Furthermore, leaving potentially hazardous foods such as eggs at room temperature for extended periods can allow pathogenic microorganisms to grow and multiply to unsafe levels, increasing the risk of foodborne illness.
      • Corrective Action: Store scoops in a manner that prevents the handle from contacting food products, such as with the handle extending out of the container or in a clean, designated holder. Ensure eggs and other potentially hazardous foods are maintained at required temperatures and are not left at room temperature for more than two hours.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer was detected in the sanitizer containers at the time of inspection. (Public Health Significance) Sanitizing solutions must be maintained at the proper concentration to effectively destroy bacteria and other harmful microorganisms on food-contact surfaces. Inadequate sanitizer concentrations may result in ineffective sanitization, increasing the risk of food contamination.
      • Corrective Action: Ensure all sanitizer containers are prepared and maintained at the manufacturer's recommended concentration (100 ppm for unsecented bleach). Verify sanitizer strength regularly using appropriate test strips and replace sanitizing solutions as required.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate concentration of the chlorine sanitizer was detected in the sanitizer buckets. In addition, wet wiping cloths in the front area were not submerged in the sanitizer solution in between use. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Wet wiping cloth are cloth into a breeding ground for pathogenic bacteria. Instead of cleaning, a contaminated damp cloth acts as a vector that spreads bacteria on multiple surfaces
      • Corrective Action: Operator made a new sanitizer solution. the wet wiping cloth was put in the soil linen bag. Always ensure that sanitizing solutions are changed as required to maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) A pair of shoes were stored together with foods in the dry storage area. Personal items can introduce bacteria, allergens, or physical hazards into the food products
      • Corrective Action: Upon request, operator removed the item from food storage area.
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (orange juices and some drinks) were left on the floor in the walk-in cooler and also in the dry storage area. (Public Health significance). Leaving food or food products on the floor can cause contamination of the food which might lead to foodborne illness.
      • Corrective Action: Operator was made aware that food or food products should be kept at least 15cm or 6'' above the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lights in the food preparation area does not have shatter-proof. (Public health significance).If lights bulbs get shattered or broken,fall into food or food products which might be a source of physical hazard in the food or lead to an injury to food handlers.
      • Corrective Action: Operator aware to cover the light bulbs with a shatter-proof.

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