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Table 12 Taphouse

4613 47 Avenue, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

Table 12 Taphouse has been inspected 3 times by Northern Health Authority since December 9, 2024. The most recent inspection, on April 22, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 3 times across 2 separate inspections, most recently on April 22, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 22, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The line cooler located in the kitchen was observed at temperature slightly elevated (greater than 4°C). Temperature was measured at different intervals after keeping unit closed to see if temperature would go down to 4 C or below, but it did not. No records observed for this unit. 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: .Operator is to ensure that there is a thermometer inside the line cooler. Monitor and record temperature as they do with other units in food premise. Temperature for the unit should be observed for the next two days and readings sent to EHO on Friday April 24. Get unit serviced or replace if needed. In the mean time all potentially hazardous foods should be discarded after 4 hours..
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of vegetable oil were observed on the kitchen floor. Buckets of ice in the walk-in freezer were also observed on the floor, Public Health significance: Food stored on the floor can easily be contaminated, increasing the risk of food borne illness and outbreak.
      • Corrective Action: Operator is to ensure that both the boxes of the vegetable oil on the kitchen floor and the buckets of ice in walk-in freezer be stored 6 inches off the floor. Operator is to ensure that all foods are stored 6 inches off the floor to prevent contamination of food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A bowl containing cheese was observed uncovered and open to contamination. The same bowl was later on placed on top of another bowl containing cheese in the fridge increasing risk of contamination. Public Health significance: Contaminated food if ingested can lead to food borne illness outbreak.
      • Corrective Action: Food handler separated and coverd the bowls of cheese. Food handler was educated to always cover and protect all foods from airborne contaminants, and ensure that food is handled in manner that makes it safe to eat..
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food (bag of carrot) were left on the floor of the walk-in cooler. (Public Health significance) - Contamination of food from contact with objects or any other thing on the floor can cause foodborne illness.
      • Corrective Action: The staff and manager was educated and made aware that all food and food products are required to be at least 15 cm or 6'' above the floor.
  3. Initial Inspection

    0 infractions

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