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Sunshine Inn

3880 4th Avenue, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Sunshine Inn has been inspected 4 times by Northern Health Authority since September 25, 2023. The most recent inspection, on May 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on March 31, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 31, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 31, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The temperature logs were inaccurate, as the freezer measured –18°C during the inspection while the recorded temperatures for the day and throughout the month of March were consistently listed as –9°C to –10°C. Public Health Significance- Inaccurate temperature logs compromise the facility’s ability to monitor critical control points and ensure that frozen foods are maintained at safe temperatures. Recording incorrect values,such as documenting –9°C to –10°C when the actual freezer temperature is –18°C creates a false impression of proper monitoring and may prevent staff from identifying equipment failure or temperature abuse. This increases the risk of foodborne illness, as improper temperature control can allow pathogens to survive or multiply in frozen foods. Accurate records are essential for verifying safe storage practices and supporting the facility’s food safety plan.
      • Corrective Action: -Ensure temperature logs are completed accurately using actual measured temperatures rather than estimated or repeated values. -Train staff on proper temperature monitoring procedures, including how to read thermometers, where to measure, and how to document temperatures correctly. -Verify freezer temperatures daily using a calibrated thermometer and compare readings to the log to ensure accuracy.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed during inspection that a container of customer single use cutlery was found stored in an open, unprotected bin within the food service area. The container contained visible dust and food debris, indicating inadequate cleaning and sanitation practices. The cutlery storage area lacked a sneeze guard or any protective barrier, leaving utensils exposed to potential contamination from customers, including respiratory droplets and environmental contaminants. It will leads to the risk of cross contamination and increased the risk of food borne illness.
      • Corrective Action: Replace he open cutlery bin with one of the following ,1.Enclosed or covered cutlery dispenser. 2. Individually wrapped utensil. 3.Install a sneeze guard or protective barrier.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed during the inspection that the low temperature commercial dishwasher failed to achieve the required 50 ppm chlorine concentration during the final sanitizing rinse. and observed that an old sanitizer bottle had been in use; this was replaced with a new chemical bottle during the inspection. After replacement, the dishwasher was tested again, but the chlorine concentration still remained below 50 ppm, indicating that the machine is not dispensing sanitizer properly and The facility is currently operating with only a two compartment sink for warewashing and does not have an approved backup method in place to ensure proper washing, rinsing, and sanitizing of equipment and utensils. Public health significance- Failure to reach the required 50 ppm chlorine concentration means that dishes, utensils, and food contact surfaces may not be effectively sanitized. Inadequate sanitizer levels allow bacteria, viruses, and other microorganisms to remain on dishware, increasing the risk of foodborne illness. Continued use of inadequately sanitized equipment also increases the potential for cross contamination throughout the facility.
      • Corrective Action: -Discontinue use of the dishwasher for sanitizing until it is repaired and verified to achieve a minimum of 50 ppm chlorine during the final rinse cycle. -In the meantime, while the dishwasher is under repair, the operator must use the two compartment sink for warewashing by following the required procedures; wash and rinse in the first compartment, sanitize in the second compartment using a Health Canada approved sanitizer or hot water at 77°C, and allow all items to air dry. -Arrange for service or maintenance to correct the malfunction. -Verify sanitizer concentration using appropriate test strips after repairs are completed and before returning the dishwasher to active use. -Ensure staff are trained on proper monitoring of sanitizer levels, correct use of test strips, and procedures for identifying equipment malfunction. -Maintain documentation of repairs, service reports, and sanitizer verification logs for reviewing.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  3. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No valid FOODSAFE Level 1 or equivalent certified staff present when food preparation and food handling activities are taking place at the premise.
      • Corrective Action: In operator's absence, a staff on duty must have FOODSAFE level 1 or equivalent.
  4. Routine Inspection

    0 infractions

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