The Hitching Post Pub & Grill
10419 Alaska Road, Fort St. John, VIJ 1B1 · Restaurant
Inspection summary
The Hitching Post Pub & Grill has been inspected 4 times by Northern Health Authority since February 7, 2025. The most recent inspection, on April 8, 2026, recorded 2 infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on April 8, 2026. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
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 April 8, 2026. For example:
312 - Items not required for food premises operation being stored on the premises [s. 18]
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
- Routine Inspection
2 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Wet wiping cloths were left on the food surfaces between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
- Corrective Action: Store wet wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: (CORRECTED DURING INSPECTION) Personal items were placed on top of a the freezers near the cooking area and food counter-top. Personal items can harbour micro-organisms due to frequent handling and can transfer these pathogens from to food contact surfaces or directly to food, leading to foodborne illnesses
- Corrective Action: Upon request operator removed the wet wiping cloths and put them in a soil linen bag
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Initial Inspection
0 infractions
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