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Super 8 Motel Dawson Creek

1440 Alaska Avenue, Dawson Creek, V1G 1Z5 · Restaurant

Official record from Northern Health →

Inspection summary

Super 8 Motel Dawson Creek has been inspected 4 times by Northern Health Authority since September 15, 2022. The most recent inspection, on July 14, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on July 9, 2025. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 19, 2024. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 July 9, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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

    2 infractions

    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No Paper towel at hand washing sink. (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: Paper towel was added to the station. Ensure the 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 at all times to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present in food premises FoodSafe certificate is expired. Other staff with FoodSafe training were not on-site. Getting the FoodSafe certificate or equivalent, provides food handlers with proper training on how to safely handle food thereby reducing the risk of food contamination which could cause serious illness.
      • Corrective Action: Operator is aware to have staff renew their FoodSafe certificate or equivalent. During hours of operation, there should always be at least one staff in the food premises/kitchen with FoodSafe training.
  3. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Scrambled egg and luncheon meat were held below 60 degree celsius. Public health significance - storing foods at temperature danger zone (4 - 60 degree celsius) allows significant growth of pathogenic bacteria or their toxin's generation, potenitally contributing to foodborne illnesses.
      • Corrective Action: Operator immediately discarded the foods. Operator to ensure hot foods are held at 60 degree celsius or hotter. Operator to check the internal temperature of hot foods from time to time and maintain the temperature checking record.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing station was out of soap supply. Public health significance - hand washing with soap can remove soils, dirt and pathogens from hands, preventing cross contamination and the transmission of diseases. Handsoap cannot be replaced by hand sanitizers as hand sanitizers does not remove soils and dirt from hand.
      • Corrective Action: Ensure the hand wash station is fully stocked with soap in the dispenser.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff hold a valid FOODSAFE certificate or equivalent. Public health significance - food handlers with proper food safety training are equipped with current knowledge to ensure foods are prepared safely. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator to ensure staffing schedules provide for FOODSAFE trained personnel to be present at all times.
  4. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No single use paper towel in handwashing sink. Adequate handwashing includes washing hands for at least 20s and drying them with sinlg use paper towel or dryer to prevent contamination of food by food handlers.
      • Corrective Action: A paper roll was brought to the sink. Manger will install a dispenser.

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