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Two Sisters

3763 4 Avenue, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Two Sisters has been inspected 5 times by Northern Health Authority since May 31, 2023. The most recent inspection, on July 8, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 8 times across 4 separate inspections, most recently on July 8, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on August 5, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 17, 2025. For example: 401 - Critical 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 3 times across 3 separate inspections, most recently on August 5, 2025. For example: 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 21, 2025. For example: 303 - Critical Repeat Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health Significance): High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. Dishwasher was repaired at time of inspection.
  2. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Three poison bate units for ants were obsereved in the kitchen on the floor near the back door.
      • Corrective Action: Poison bates are not permitted to be within a food premise to eliminate potential for chemical contamination of food or food contact surfaces. For future ant issues, use diatomacrous earth or non poisonous options on the exterior of the premise and seal off any access points.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed suspended shelving unit above the food preparation table and the green storage shelving unit alongside the food preparation table to both be covered in dust and debris.
      • Corrective Action: Clean and remove dust from both the green and suspended shelving units to prevent possibility of cross contamination. If the suspended shelving unit cannot be cleaned, removal of the unit will need to be considered.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed the Danby silver bar fridge & freezer under the espresso machine to have a build up of debris inside the unit.
      • Corrective Action: Clean and disinfect both the inside of the fridge and the freezer.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust and food debris was observed behind fridge and along wall near the back door
      • Corrective Action: Vacuum and clean affected areas to help enable maintenance of a clean and sanitary premise.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items that are not being used for restaurant operations are still stored on the premise. Observed dirty kids booster seat on the floor in the office. when asked operator about it, operator advised it is not being used.
      • Corrective Action: Remove all Items that are not being used for restaurant operations regardless of where they are being stored on the premise. this will free up space and aid in more easily cleanable areas.
  3. Follow-Up Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Facility was observed to need a general cleaning. The stove was observed having dried food platter and dirt debris on the elements and along the soides of the equipment. Fridges/freezers including inside, doors and handles need a clean.
      • Corrective Action: Operator to conduct a general cleaning of the facility. Operator to remove all old food, dust and grime debris from the stove, fridges and freezers, and then thoroughly clean and sanitize all equipment to ensure the facility is maintained in sanitary condition.
    • 303 - Critical Repeat Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Mechanical dishwasher was observed leaking at the start of each wash cycle. A dirty plastic container with a glass jar was observed half under the dishwasher.
      • Corrective Action: Operator to have dishwasher repaired or replace to prevent any further leaking. Clean plastic container and keep clean while waiting for a working dishwasher to maintain a more sanitary environment in the interim.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Facility was observed to be quite cluttered with items being stored on shelves that may not all be used for current kitchen operations. for example: two crock pots were observed on bottom shelf on the rack near the prep cooler having food debris all over them
      • Corrective Action: Remove all items that are not necessary for current kitchen operations to provide better storage space, easier navigation of the kitchen and to maintain a sanitary environment.
  4. Routine Inspection

    6 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food items were observed being stored on the ground underneath the shelving units. These food items looked to be primarily baking ingredients. This type of practice contributes to the cross contamination of food contact surfaces when you move them from the floor to a work surface.
      • Corrective Action: All food items must be stored no less than 15 cm above the ground.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Facility was observed to need a general cleaning. The stove was observed having dried food platter on the right side. Fridges/freezers including inside, doors and handles need a clean.
      • Corrective Action: Clean and maintain affected areas to be able to provide a more sanitary environment.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer available on site at time of inspection. When asked staff what is used for surface sanitizer i was directed to a vinegar and water solution- this is not a sanitizer. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Prepare and maintain a sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Mechanical dishwasher was observed leaking at the start of each wash cycle. A dirty plastic container with a glass jar was observed half under the dishwasher.
      • Corrective Action: Have dishwasher repaired or replace to prevent any further leaking. Clean plastic container and keep clean while waiting for a working dishwasher to maintain a more sanitary Environment in the intirm.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Facility was observed to be quite cluttered with items being stored on shelves that may not all be used for current kitchen operations. for example: two crock pots were observed on bottom shelf on the rack near the prep cooler having food debris all over them. I asked the kitchen staff if they are being used, and the answer was "no". There was also unneccesary items observed being stored on the floor near the dishwasher
      • Corrective Action: Remove all items that are not necessary for current kitchen operations to provide better storage space and easier navigation of the kitchen. Aswell as to maintain a sanitary environment.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Dirty dishes were being stored wear kitchen staff wash their hands. Also no handwashing of the kitchen staff was observed during the inspection (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.
  5. Initial Inspection

    0 infractions

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