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Sonbada's Restaurant

4402 Lakelse Avenue, Terrace, V8G1N8 · Restaurant

Official record from Northern Health →

Inspection summary

Sonbada's Restaurant has been inspected 3 times by Northern Health Authority since July 21, 2022. The most recent inspection, on October 14, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. 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 3 times across 2 separate inspections, most recently on October 8, 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 2 times across 2 separate inspections, most recently on October 14, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 2 times across 2 separate inspections, most recently on October 8, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lights in the kitchen are not either shatterproof bulbs or have shatterproof covers. (Public Health Significance): Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Replace the lights with shatter proof bulbs or add shatter proof covers. Plan is in place to replace lighting, violation to remain uncorrected until they are replaced.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Temperature of the walk in cooler was 9°C at time of inspection. Probed raw chicken breast were 8.8°C at time of inspection. Operator noted the cooler was warm when she arrived in the morning. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded all potentially hazardous foods at time of inspection as they had been in the daner zone (between 4°C and 60°C for longer than two hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Greek salad in the under prep table was left without a lid at time of inspection. (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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, and, ready to eat product. Spoons were left in spices and sauces beside the stove. (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: Lights in the kitchen are not either shatterproof bulbs or have shatterproof covers. (Public Health Significance) Certain light bulbs have been known to shatter without warning and could end up going everywhere and inadvertently ending up in food for human consumption causing illness or injury.
      • Corrective Action: Replace the lights with shatter proof bulbs or add shatter proof covers.
  3. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Walk-in cooler observed at an ambient temperature of 6°C. Monitor and adjust the walk-in cooler temperature. The '7-Up' stand-up cooler observed at 7 - 8°C. Operators advised that this cooler is being replaced.
      • Corrective Action: Dairy and dessert moved from the '7-Up' cooler to a fridge maintaining 4°C. Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Temperature adjusted for the walk-in cooler during the inspection. Observed temperature decreasing while on-site. Continue monitoring the walk-in cooler temperature to ensure it maintains 4°C at all times. Have unit repaired if needed.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bag of frozen meat in downstairs chest freezer. Rice observed in a garbage container not meant for food storage. Scoop observed in the rice. 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: Put meat in a closed container to protect from contamination. Store rice in a foodsafe container to protect from chemical contamination. Store scoops out of food products. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff

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