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Sola's Bar & Grill

1440 Alaska Avenue, Dawson Creek, V1G 1Z5 · Restaurant

Official record from Northern Health →

Inspection summary

Sola's Bar & Grill has been inspected 5 times by Northern Health Authority since August 2, 2022. The most recent inspection, on May 21, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on February 27, 2025. 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 once on May 21, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 6, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Some dry foods were observed to be stored on the kitchen floor. (Public Health Significane) - Floors are primary collection points for environmental contaminants brought in by footwaers, cart wheels and dust. Storing foods on the floor could lead to contamination of food and food borne related illness.
      • Corrective Action: Foods were immediately removed from the floor and stored 6 inches off the floor.Operator is aware to store foods and utensils, 6 inches off the floor..
  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Mechanical dishwasher was unable to pump sanitizer (chlorine) solution to the plate level. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended.
      • Corrective Action: Operator immediately called a technician and later sent a photo showing that the problem has been fixed. The picture shows that a chlorine sanitizer was measured at 100ppm at the plate level. Please monitor and record the sanitizer concentration regularly to be able to know when the equipment is not functioning optimally. Please initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware if you notice that the dishwasher is not functioning optimally
  3. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Grease and oil accumulated on the edges of the exhaust hood. Food debris was found inside microwave ovens. (Public Health significance) - Oil and grease accumulated on exhaust hood could drip into food during preparation, potenitally contaminating the food chemically. Food debris in microwave oven may promote the gorwth of bacteria and contmainate foods, potentially causing foodborne illnesses.
      • Corrective Action: the operator immediately cleaned the exhaust hood and the microwave ovens.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The rack for storing clean utensils were covered with dust and grease. (Public Health significance) - dust and grease on the rack may promote the growth of bacteria, potentially contaminating the food contact surfaces and causing foodborne illnesses.
      • Corrective Action: Operator to clean and sanitize the rack. Operator to maintain the rack sanitary at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The backdoor could not be tightly closed. (Public Health significance) - large door gaps may allow pests entry and pest infestation, potentially contaminating foods and food contact surfaces.
      • Corrective Action: Operator to seal the gap between the back door and the door frame, such as putting on weathering strips or gasket.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The concentration of Iodine sanitizer in the mechanical glaswasher (Iodine) measured 0 ppm after running it for a few cycles. (Public Health significance) - Mechanical Glasswasher (Iodine) must be able to achieve a final rinse concentration of 12.5 ppm – 25 ppm as required to effectively sanitize glassware.
      • Corrective Action: All glassware should be washed and sanitized in the dishwasher until the glasswasher is repaired. Have the glasswasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Operator is aware to send me an email with pictures showing sanitizer concentration measured once it is fixed and working within the next week.

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