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W Breakfast & Lunch

9608 100 Street, Fort St. John, V1J 3X8 · Restaurant

Official record from Northern Health →

Inspection summary

W Breakfast & Lunch has been inspected 8 times by Northern Health Authority since July 16, 2022. The most recent inspection, on April 30, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 March 18, 2026. For example: 301 - Critical Repeat 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 4 times across 2 separate inspections, most recently on July 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 18, 2026. 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 March 18, 2026. 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 4 times across 4 separate inspections, most recently on November 7, 2024. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]

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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 405 - Critical Ill staff not excluded from contact with food or food equipment/utensils [s. 22]
      • Observation: (CORRECTED DURING INSPECTION) A sachet of over-the-counter cold medication was observed on the food prep counter during the inspection. Upon inquiry, the operator confirmed that a morning food handler—who had completed his shift prior to the inspection—had been experiencing a stuffy nose. Food handlers exhibiting symptoms of illness (including respiratory symptoms such as congestion or runny nose) may contaminate food, food-contact surfaces, and equipment with pathogens such as norovirus, E. coli, and Salmonella. Allowing symptomatic staff to work increases the risk of foodborne illness transmission.
      • Corrective Action: Food premises must ensure that ill employees are excluded from food handling duties in accordance with public health requirements and employee illness policies. .
  3. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Food Premises Permit was kept in the manager's office. It is a requirement of the Food regulations that Food permit be posted at a conspicuous location. This is to assure the public that the facility has been evaluated and approved by Northern Health to meet minimum health requirement.
      • Corrective Action: Operator will advised to post the permit at a conspicuous location where their customers can easily see it
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The flour bowels in the dry storage room as well as the surrounding areas of the deep fryer area needs general cleaning and sanitation. Poor sanitation of equipment, food contact surfaces and surroundings increases the risk of foodborne illnesses and cross-contamination
      • Corrective Action: Ensure that a general cleaning of the facility including 'hard to reach' areas and the dry storage rooms is carried out regularly
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There is a significant opening underneath the back/exit door due to damaged pest proofing material. this can allow pests such as cockroaches to enter into the food facility and spread diseases such as salmonella and E. coli.
      • Corrective Action: Please ensure that the damaged weather stripping material at the back door is replaced
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The only handwashing station in the facility is also being used for other activities. (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.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Oil and grease accumulated on the edge of the exhaust hood. wiping cloths were found left on the counter. (Public Health significance) - Oil and grease could drip on food during preparation, potentially contaminating the food chemically. Wiping cloths left on the counter is not sanitized adequately, which could be reused to clean and disinfect food surfaces, leading to ineffective food surface sanitization.
      • Corrective Action: Operator immediately cleaned the grease and oil and put the cloth back to the sanitizer bucket.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Racks and walls are covered with grease and dust. (Public Health significance) - unsanitary condition may allow the growth of bacteria and potentially contaminate foods during food preparation and handling.
      • Corrective Action: Operator clean and sanitize the racks and walls regularly. Maintain the premises in a sanitary condition.
  6. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw eggs stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats and eggs below and isolated from ready to eat items and produce.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: 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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods left on the floor in walk-in cooler. (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 15cm or 6 inches off the floor at all times.
    • 302 - Critical 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: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer bucket with wiping cloths in it in one of the buckets. (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)
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises and food equipement are not maintained in sanitary conditions. Crumps on lids of hot holding units, build up of dirt around line coolers. These dirt can contaminate food and cause serious illness.
      • Corrective Action: Wash and sanitize equipment regularly. Clean counters and mop floors regular. Clean in between equipment. Deep cleaning of food prep area is required.
  7. Follow-Up Inspection

    1 infraction

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Pool of water observed in dishwashing area. This could become breeding ground for pest.
      • Corrective Action: Ensure to keep that area dry and clean.
  8. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In storage area, scoops were stored in manner that can contaminate food.
      • Corrective Action: Ensure scoops are stored in manner that prevent contamination of food.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In food preparation area, water pooling behind dishwasher. Area is kept in an unsanitary manner. These conditions can lead to the habouring or breeding of pests.
      • Corrective Action: Ensure all surfaces are thoroughly degreased, cleaned, and disinfected as needed.

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