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Tasty Touch Restaurant

274 Anderson Drive, Quesnel, V0J 1G1 · Restaurant

Official record from Northern Health →

Inspection summary

Tasty Touch Restaurant has been inspected 5 times by Northern Health Authority since October 27, 2022. The most recent inspection, on September 18, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 3 separate inspections, most recently on February 6, 2024. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 December 22, 2023. For example: 209 - Repeat 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 2 times across 2 separate inspections, most recently on September 18, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 18, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 November 27, 2024. 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.

5 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken and fish in the prep-cooler were held at above 4°C. The prep-cooler was set at 6°C and the food were kept outside the cooler as the employee was cleaning it. Checked internal temperature of the chicken on the counter and it was at 6.5°C. Employee noted that the food had been at room temperature for 30 minutes. Public Health Significance. Keeping potentially hazardous food at room temperature may allow surviving bacteria to multiply which may lead to foodborne illnesses.
      • Corrective Action: Employee moved the chicken on the counter and the ones inside the lower compartment of the prep-cooler to the fridge and adjusted the temperature of the prep-cooler to 4°C. Operator must ensure that food is stored at 4°C and below and in a manner that makes it safe to eat.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) The rear door was left wide open. This could allow for the entry of mice and other pests which may lead to contamination of food and food contact surfaces.
      • Corrective Action: Employees closed the rear door at the time of inspection. A food operator must ensure that the rear door is always closed when not in use to prevent potential entry of pests.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ligting fixtures in the kitchen were missing shatter-proof covers. This could potentially lead to physical contamination of food and food contact surfaces if the bulbs were to shatter.
      • Corrective Action: Operator must ensure that all lighting fixtures in a food preparation area are installed with a shatter-proof cover.
  2. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There was no soap at the handwashing station in the food preparation area (kitchen). (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.
  3. Follow-Up Inspection

    1 infraction

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Mechanical Chemical Dishwasher was unable dispense the sanitizing solution (chlorine) to achieve a final rinse concentration of 50 ppm – 100 ppm at time of inspection. Operator added bleach in the automatic container and run the machine again, the final rinse concetration was observed at 50 ppm.
      • Corrective Action: Monitor the concentration for sanitizing solution automatically dispensed using test strips to ensure that final rinse achieves a contration of 50 ppm -100 ppm. Use the two compartmented sink to wash, rinse and sanitize the dishes whenever the mechanical dishwasher is not dispensing or achieving the required final rinse concentration.
  4. Routine Inspection

    7 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C. Observed cooked fish (internal temperature of 65°F) stored over the counter in the kitchen at room temperature.(Public Health significance) - All potentially hazardous foods must be stored at below 4°C/40°F or above 60°C/140°F - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Discard the fish. Remove all foods that have been in the danger zone (room temperature for periods longer than two hours), are spoiled, adulterated or otherwise unfit for human consumption from the premises.Hot food must be held and maintain at temperature of 60°C or more, monitor and adjust the temperatures, and have a hot holding unit serviced as required.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination, observed fish and nan bread left uncovered on the kitchen counter. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment without a handle (bowl) is used as scoops to obtain or move ingredients or product. Bowl used as scoops left in product for ongoing use. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination and improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Use food safe scoops in place of bowls to transfer ingredients. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided a food safety plan at the time of inspection.
      • Corrective Action: Submit and maintain an up-to-date food safety plan to Northern Health and have a copy available for food handlers.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Re-usable wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wood cutting board that has crevices on the surface, not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Discard the worn out wood cutting board and replace it with a cutting board that is of a smooth, durable, and easy to clean surface.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided a sanitation plan at the time of inspection.
      • Corrective Action: Operator confirmed that to submit and maintain a up-to-date sanitaion plan.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. In the freezer, there was fresh chillis that was in the freezer and some of chillis froze into the ice that was built up in the freezer. (Public Health significance) - Food can become contaminated when the food comes into contact with the ice.
      • Corrective Action: Ensure that food is protected and sealed in a bag to prevent food contamination
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In the kitchen, the food preparation area was cluttered with dirty dishes, food, and cooking utensils.
      • Corrective Action: .Ensure that dishes are being washed frequently to prevent cluttering.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The low temperature dishwasher was not able to dispense chlorine sanitizer solution while the cycle was running.
      • Corrective Action: 1.Wash dishes manually using a 2 compartment sink. 2. Use single used disposable utensils and dishware until the dishwasher is repaired.

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