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Sunrise Cafe

1515 Omineca Avenue, Hazelton, V0J 1Y0 · Restaurant

Official record from Northern Health →

Inspection summary

Sunrise Cafe has been inspected 4 times by Northern Health Authority since June 9, 2024. The most recent inspection, on July 6, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection 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 4 times across 4 separate inspections, most recently on July 6, 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 4 times across 3 separate inspections, most recently on July 6, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on January 13, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 June 9, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

4 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Cut up cabbage in the walk in cooler, and chicken fingers, and appetizers in the freezers (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
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator noted that they only prepare a sanitizing solution when they are actively cleaning and sanitizing solutions, and not all the time when the facility is open. (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.
      • Corrective Action: Always have a effective sanitizing (200 ppm bleach) solution available when the facility is open to the public.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Facility had cardboard lining the floor in front freezers in the back of the kitchen. (Public Health Significance) Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove the cardboard from all floors, and do not replace with new cardboard. Ensure the floors are smooth, durable, and easy to clean.
  2. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop was observed to be inside the container for spices next to the grill. (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. Operator removed the scoop at time of inspection.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Facility had cardboard lining the floor in front of the fryers as well as newspaper flyers on their food prep areas. (Public Health Significance) Materials like cardboard and newspaper flyers will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator removed the cardboard and flyers from the surfaces at time of inspection. Do not add these items back as a protective barrier against oil and grease.
  3. Routine Inspection

    3 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. (Mayonnaise observed being stored at room temperature) (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: Discard potentially hazardous cold foods. In the future, Mayonnaise to be held at room temperature for a maximum time frame of 2 hrs then moved to working refrigeration units that maintain a temperature of 4°C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spices were observed being stored in between the stove top and the fryer open and subject to contamination.
      • Corrective Action: Move spices to a food grade container with a lid to protect against any contamination.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The walk in fridge was observed to have mold grown on the edges of the shelving units and around plastic containers and their lids.There was also an excessive amount of newspaper inbetween containers and cardboard being used as food coverings that was observed to have mold growth. Although the fridge temperature met health requirements of 4°C or less, the air felt humid wich is a direct contributer to the mold grown.
      • Corrective Action: Have the fridge serviced to address the moisture issue. Clean and sanitize all affected areas and remove any foods that may have been subject to contamination.
  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination.Chicken strips were observed loose in the freezer in direct contact with frost build up (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all items being cold stored are protected from contamination by placing them in a sealed bag or container.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive items that artent used in the restaraunt are being stored in the kitchen including, cardboard boxes, paper, etc.
      • Corrective Action: Remove all items that are not being used in the kitchen to allow for the maintenance of sanitary conditions and allow for observation of pests.

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