Tansi Friendship Centre Main Building
4729 51 Street, Chetwynd · Restaurant
Inspection summary
Tansi Friendship Centre Main Building has been inspected 2 times by Northern Health Authority since July 24, 2025. The most recent inspection, on August 20, 2025, found no infractions.
1 of 2 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: Protecting food from contamination, Cleaning and sanitizing 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.
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 2 times on July 24, 2025. For example:
209 - Food not protected from contamination [s. 12(a)]
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 once on July 24, 2025. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 July 24, 2025. 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.
2 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food (bag of flour) and a box of utensils left on floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Protect all foods and food equipment/utensils by proper storage, at least 6 inches off the floor at all times.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Crumbs, splatter of foods observed in microwave.
- Corrective Action: Maintain microwave in sanitary manner.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Operator was unable to describe the proper steps of manual dishwashing. According to the description, dish ware are not sanitized. (Public Health Significance) Sanitizing dish ware destroys bacteria to prevent the contamination of food. Also, sanitizing solution should be strong enough to ensure its adequate function.
- Corrective Action: Immediately, ensure to follow proper steps of dish washing; wash with warm water and soap, rinse with warm water, sanitize (fully immerse dishware for at least two minutes) then air dry.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Containers left in the hand washing 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: Though the sinks are used for manual dishwashing as well, dish ware should not be left in the sinks. The only time dish ware should be found in the sinks is when they are being washed. 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.
- 209 - Food not protected from contamination [s. 12(a)]