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Suspenders General Store

4131 Sowchea Road, Fort St James, V0J 1P0 · Restaurant

Official record from Northern Health →

Inspection summary

Suspenders General Store has been inspected 5 times by Northern Health Authority since May 13, 2022. The most recent inspection, on August 6, 2026, found no infractions.

2 of 5 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, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on February 12, 2025. 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 2 times across 2 separate inspections, most recently on July 21, 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 2 times across 2 separate inspections, most recently on July 21, 2026. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 21, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on July 21, 2026. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The front counter cooler containing eggs, bacon, milk, and cheese etc was measured at 10°C at the time of inspection. Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for potentially hazardous foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The operator was instructed to immediately move all potentially hazardous foods, to another refrigerator capable of maintaining foods at 4°C or below.The operator was also directed to repair the malfunctioning cooler and, once repaired, to verify that it is consistently maintaining safe temperatures. The operator is required to submit a photograph of the cooler's recorded temperature to the EHO via email as confirmation that the unit has been repaired and is operating at the required temperature.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: It was observed that the cooking area, including the kitchen exhaust hood, had a build-up of grease and requires thorough cleaning.(Public health significant)Grease build-up in the kitchen hood and ventilation system also presents a fire hazard.
      • Corrective Action: Thoroughly clean and sanitize the cooking area, including the kitchen exhaust hood, filters, and surrounding surfaces. Establish and maintain a regular cleaning schedule to prevent the accumulation of grease.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The handwashing station was not readily accessible at the time of inspection, as dirty dishes were stored in the handwashing sink. Additionally, no paper towels were available at the handwashing station. (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: 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 to facilitate proper hand washing.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) It was observed that food handlers were not practising proper handwashing during food preparation. Staff were changing gloves between tasks without washing their hands, which does not replace the requirement for proper hand hygiene and may result in cross-contamination.(Public Health Significance)Inadequate handwashing and improper glove use can lead to cross-contamination of food and food-contact surfaces, increasing the risk of spreading harmful pathogens and causing foodborne illness.
      • Corrective Action: The manager and staff were educated on the importance of proper handwashing practices in preventing cross-contamination and foodborne illness. They were advised that changing gloves does not replace handwashing and that hands must be washed before putting on gloves and when changing gloves between tasks.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The internal temperature of several potentially hazardous food items (chicken) in the hot-holding unit was measured at 38.3°C and 44.6°C at the time of inspection. (Public Health Significance)- Storing potentially hazardous food items such as chicken in the temperature danger zone (4°C-60°C) for prolonged periods of time may result in growth of illness causing pathogens and toxins, such food items if consumed may result in food-borne illness.
      • Corrective Action: Ensure that all potentially hazardous food items are stored outside the temperature danger zone (4°C-60°C) at all times. Operator was able to increase the temperature of the hot-holding unit at the time of inspection. Same food items were probed again to assess the internal temperature which was then measured above 60°C at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed dishes and other food handling equipment not undergoing the sanitize step at the time of inspection (Public Health Significance) - If food handling equipment do not get sanitized during the dishwashing process, illness causing pathogens can sustain on them. Such food handling equipment if reused may contaminate the food and potentailly cause food-borne illness.
      • Corrective Action: Operator to ensure that dishwashing is conducted apppropriately with a WASH, RINSE and SANITIZE step.Operator was able to prepare a bleach water solution for sanitizing food handling equipment at the time of inspection.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sliding door of the hot-holding unit was broken at the time of inspection (Public Health Inspection) - Broken sliding door of the hot-holding unit may result in loss of warm air, causing difficulties in maintaining proper hot-holding temperature.
      • Corrective Action: Operator to ensure that the sliding door of the hot-holding unit is repaired/fixed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing sink by the front counter was missing liquid soap. (Public Healtth Significance) - Hand washing sink should always be stocked with single-use paper towels, liquid soap in a dispenser and hot and cold running water in order to facilitate hand washing by the food handlers. Unwashed hands of food handlers can cause contamination and cross-contamination of food items, such food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that the handwashing sink is stocked with liquid soap, paper towels and hot and cold running water at all times. Operator was able to stock the handwashing sink with liquid soap at the time of inspection.
  5. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Knives were stored inbetween cooler and counter which can lead to contamination.
      • Corrective Action: Knives were removed and operator was educated on proper storage of equipment.

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