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St. Mark's Anglican Church

1029 103 Avenue, Dawson Creek, V1G 2G6 · Restaurant

Official record from Northern Health →

Inspection summary

St. Mark's Anglican Church has been inspected 2 times by Northern Health Authority since April 18, 2024. The most recent inspection, on September 9, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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.

  • 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 September 9, 2025. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 April 18, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 2 separate inspections, most recently on September 9, 2025. For example: 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]

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

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Kitchen freezer was observed to be -7°C. It is required for freezing unit be at -18°C or lower. (Public health significance): Maintaining freezing temperature at -18°C and below is crucial for inhibiting the growth of pathogens and preserving the quality of potentially hazardous food.
      • Corrective Action: Ensure to get a professional and fix the freezer by decreasing the temperature down to -18°C
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There was no written food safety plan on site. Public health significance: A food safety plan describes how to handle food safely within the premises. This will help in preventing contamination of food.
      • Corrective Action: A food safety plan should be create and be on site. Area EHO will send a template to assist in creating one for the facility
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There was no written sanitation plan on site. Public health significance: A sanitation plan describes how to clean and sanitize all areas of food premises including equipment, utensils, food contact surfaces. This help in preventing contamination of food thereby limiting the risk of foodborne illness
      • Corrective Action: A sanitation plan should be created and be on site. Area EHO will send a template to assist in creating one for the facility.
  2. Routine Inspection

    5 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The year decal on the Permit To Operate has expired. The Permit is invalid.
      • Corrective Action: Obtain a valid decal and apply it to the Permit.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written food safety plan on site.
      • Corrective Action: Provide a written food safety plan to the EHO and maintain the plan on site.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The dish washing machine indicating thermometer for the hot rinse cycle does not work. The hot rinse temperature was measured at 45 degrees C. This is inadequate to sanitize the dishes. A temperature of at least 71 degrees C is required.
      • Corrective Action: As the machine cannot be repaired it must be replaced. There are plans to do so in the near future. Until then, the dishes must be washed and rinsed and then sanitized in a sink in a bleach and warm water solution for two minutes. Add 1 teaspoon bleach per 1 litre water. This will provide 200 ppm chlorine.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written food safety plan on site.
      • Corrective Action: Provide a written food safety plan to the EHO and maintain the plan on site.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all freezers have indicating thermometers in them.
      • Corrective Action: Installs thermometers as required.

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