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Super 8 Fort St John Continental Breakfast

9500 Alaska Road, Fort St. John, V1J 6S7 · Restaurant

Official record from Northern Health →

Inspection summary

Super 8 Fort St John Continental Breakfast has been inspected once by Northern Health Authority, on March 31, 2026. The most recent inspection, on March 31, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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 once on March 31, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 31, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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.

1 inspection

  1. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods were stored and measured at 12°C. which was above 4°C, as required by BC food regulatory standard. (Public Health significance) - All potentially hazardous foods must be stored at 4°C or below, out of the danger zone (4°C.to 60°C.) to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Potentially hazardous food (egg patties) store for unknown hours in the fridge was disposed. Operator turned on the cooler mistakenly turned off. Operator to train new employees on how to adequately monitor cold holding units to prevent food wastage, as food stored within danger zone could cause food borne illnesses.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The sink serving as hand wash station was piled up with dishes, making it inaccessible for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Food handler was asked to remove the dishes from the sink.Operators and food handlers must ensure that hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.

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