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Spicy Fusion

932 102 Avenue, Dawson Creek, V1G 2B7 · Restaurant

Official record from Northern Health →

Inspection summary

Spicy Fusion has been inspected 9 times by Northern Health Authority since August 9, 2022. The most recent inspection, on July 21, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 9 times across 4 separate inspections, most recently on April 4, 2024. For example: 209 - Repeat 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 3 times across 2 separate inspections, most recently on July 7, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 2 separate inspections, most recently on July 8, 2025. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 July 7, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 1, 2024. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust on equipment/utensils/food contacts surfaces due to the location where the kitchen is. These could contaminate foods which could cause serious illness.
      • Corrective Action: Equipment/utensils/food contacts surfaces should be cleaned often and maintained in sanitary condition.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected at the start of running the unit. (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; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Dish washer was primed and sanitizer was detected. Monitor sanitizer concentration daily and log regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, debris an crumbs on surfaces (floors, in between large equipment). These conditions could attract pest which could contaminate foods and cause serious illness.
      • Corrective Action: Deep clean facility. All vertical and horizontal surfaces should be cleaned and maintained.
  3. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Batches of soup left to cool. Foods should be cooled in an acceptable manner that prevents them for staying within the danger zone (4-60C). Bacteria grows expoentially within the danger zone which could cause illness.
      • Corrective Action: Operators to follow appropriate cooling steps: Cool from 60C- 20C within 2hrs then put in the cooler to cool from 20C to 4C for another 2hrs. Ensure foods are protected from contamination when cooling.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (spagetti, salad, cooked meats) stored in a unit that is not able to maintain a minimum temperature of 4°C. (Public Health significance) - All potentially hazardous foods must be stored at or below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Potentially hazardous foods were moved to a working refrigeration unit that maintains a temperature of 4°C or less. Have the unit serviced or use only for non potentially hazardous foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust on lids of storage containers, shelves, mircrowave was dirty. Unsanitary food contact surfaces can contaminate foods which could cause serious illness. Cardboards on shelves. This prevents proper cleaning and sanitizing of surfaces and can harbour bacteria which could cause infections.
      • Corrective Action: Clean all vertical and horizontal surfaces and maintain in sanitary condition. Remove all cardboard in food premises. Surfaces should be durable, smooth and easy to clean.
  4. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) A permit without a valid decal was placed in a conspicuous location.
      • Corrective Action: A valid decal was immediately put on the permit.
  5. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment (a cup without handle) was used as a scoop to transfer flour. And the handles of two scoops were found in direct contact with flour in other containers. (Public Health significance) - Scoop handles must be kept from direct contact with foods to prevent hand contact and contamination
      • Corrective Action: Use food safe scoop with handle in place of cup to transfer ingredients. Keep scoop separately from food when not being used.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods (fish and meats) in the walk-in cooler and fridge were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with open air, objects, people, pests or chemicals can cause food borne illnesses.
      • 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: Dust and scales accumulated on the inner surface of the ice maker. (Public Health significance) - dust and scales can harbour bacteria or other pathogens that can contaminate ice, potentially causing food borne diseases
      • Corrective Action: Clean and disinfect the interior of ice machine to ensure dust, dirt and scales are not accumulated
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food (oil) was placed on the floor in the dry storage area. And unused non-food related tool/equipment was stored above bags of rice. (Public Health significance) - foods might be contaminated with dust, chemicals or dirt on the floor or from other equipment that can lead to food borne illnesses.
      • Corrective Action: Store any food or utensils at least 15cm (6 in.) off the ground and store non-food related tool/equipment separately from food.
  6. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: In walk in cooler, soups in cotnainers 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: The soups were covered at time of inspection. Operator is aware before putting in the cooler, let food cool. Stir constantly for quick cooling process. Once foods are put in a cooler, cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
  7. Follow-Up Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Large containers of soups left to cool. The temperature ranged from 21c to 39c. They had been on the counter for more than 2 hours. Foods left in the danger zone (between 4c and 60c) can become a health hazard because bacteria growth is exponential within that temperature range.
      • Corrective Action: The soups were covered and put in the cooler. Operator is aware cooling methods for foods to cool quick and evenly are putting the soups in shallow pans, stirring the soups frequently, also can use an ice wand. Foods should be monitored when left to cool and should be kept on the counter for a maximum of 2 hours.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Soups left to cool, were left uncovered and in area where they can easily be contamianted. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator is aware to either cover part of soups such that they are not contaminated or put soups to cool in another location where traffic is less.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Also, inapropriate scoops are used for dry foods and are stored in manner that can contaminate the foods.
      • Corrective Action: Operator says they have ordered for more scoops. Do not use bowls and utensils with no handles and do not leave them inside the foods. Handles should be away from the foods.
  8. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Also, scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Operator is aware to remove all inappropriate scoops and use food safe scoops in place of bowls or other containers to transfer ingredients
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods left to cool 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: Operator is aware that once foods are put in the cooler, they should be coverred or otherwise protected to prevent airborne contaminants, drips from raw foods, and contact with objects and staff
  9. Routine Inspection

    0 infractions

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