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UFO on Main

1172 Main Street, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

UFO on Main has been inspected 7 times by Northern Health Authority since February 8, 2023. The most recent inspection, on April 18, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on April 14, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 5 times across 4 separate inspections, most recently on April 14, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 14, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 7, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times on April 14, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Accumulation of mold and bacterial residue was observed on the condenser components, lid, internal walls and dispensing unit of the kitchen ice machine during the inspection. Public Health significance : All foods on the premises must be safe , free from contamination and suitable for human consumption. Unacceptable and/or contaminated food items can lead to foodborne illness and pose a significant risk to consumer health. Mold spores and other microorganisms present in an unclean ice machine can be consumed directly when ice is used in beverages or food preparation, increasing the likelihood of illness.
      • Corrective Action: Operator is to unplug the ice machine, discard all ice, and thoroughly remove all mold and bacterial residue from the unit. The equipment must then be properly cleaned and sanitized, ensuring all internal components, including the condenser, lid, walls, and dispensing unit, are fully addressed.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements, such as scoops, were observed being left inside dry ingredient bins ( sugar and flour) for ongoing use Public Health Significance : Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Operator must ensure that food scoops are stored in a manner that prevents food from coming into contact with the handles or with bare hands. Scoops are to be stored in a sanitary manner and must be cleaned and sanitized on a regular basis.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Build-up of dirt and debris on walk-in cooler ventilation fans at time of inspection. Public Health Significance: Dust and dirt debris on walk-in cooler fans can be dispersed within the cold-holding equipment and can contaminate food products. Correction: Operator to thoroughly remove dust and debris from walk-in coolers fans and then clean and sanitize the fans to prevent the dispersion of airborne contaminants onto food products within the cold storage equipment.
      • Corrective Action:
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Chemical sanitizers were found not to be labeled at the time of inspection. Public Health Significance: Proper labeling is essential to prevent accidental misuse, ensure correct dilution, and avoid potential chemical contamination of food or food contact surfaces.
      • Corrective Action: Operator must properly label all chemical sanitizer containers immediately and to ensure chemicals are always identified, stored safely, and used according to manufacturer instructions to prevent accidental misuse or contamination. Ongoing monitoring should be implemented to ensure continued compliance.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several ceiling tiles are missing at the time of inspection. Public Health Significance: Leaving open gaps that expose structural areas and create potential entry points for dust, debris, and pests.
      • Corrective Action: Operator to make sure missing ceiling tiles will also be replaced to eliminate open gaps and maintain a sanitary environment. Repairs are planned to be completed as part of upcoming facility maintenance.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The floor tiles are cracked, worn, and showing significant degradation. Public Health Significance: The damaged surfaces create uneven areas that are difficult to clean and may allow dirt, moisture, and debris to accumulate. Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Operator has indicated that the damaged floor tiles will be repaired or replaced to restore a smooth, cleanable surface.
  3. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed various prepared food items within the walk-in freezer stored on the floor. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator is to ensure that food products stored within the refrigeration equipment are adequately stored at a minimum of 6 inches (15 cm) from the floor, to prevent contaminants, drips from raw foods, potential pests, contact with objects and staff from contaminating food products and permit thorough cleaning of floor area within the cold-holding equipment.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution. Observed the operator manually fix the automatic dishwasher sanitizing dispenser and tested sanitizing solution, where a concentration of 50 ppm was observed at time of inspection.
      • Corrective Action: Operator to have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentrations regularly to determine if the dishwashing equipment requires an adjustment and / or requires a repair.
  4. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Some food products and containers were stored on the floor, as well as in non-food grade plastic. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: All food products and food-storage containers need to be stored 15 cm off the floor. Ensure that food products are stored in foodgrade containers (e.g., foodgrade plastic).
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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 100-200 ppm chlorine or 200-400 ppm QUATs. Mix according to the manufacturer's specifications.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some of the storage areas were cluttered during the inspection, as well as the back door was left open. Public Health significance - cluttered storage areas can provide shelter for pests, and open doors can allow entrance of pests as well.
      • Corrective Action: Ensure that back-door is kept closed as much as possible. Furthermore, storage areas need to be kept well organized and clean to reduce any areas of shelter for pests.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food observed on the floor in walk-in freezer. Boxes of food utensils stored on the floor in storage room. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Foods should be stored at least 6 inches or 15 cm off the floor.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in chemical (chlorine) dish washer. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • 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 sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer bucket supposed to have bleach. (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: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  7. Routine Inspection

    0 infractions

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