Skip to content
Loading map…

Walmart Supercentre #5776

600 Highway 2, Dawson Creek, V1G 0A4 · Restaurant

Official record from Northern Health →

Inspection summary

Walmart Supercentre #5776 has been inspected 7 times by Northern Health Authority since June 23, 2022. The most recent inspection, on July 28, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on January 11, 2023. For example: 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 March 14, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 23, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The built-in indicating thermometer in the display hot-holding unit is not accurate. It indicated 37°C when the actual temperature of the unit was more than 60°C.
      • Corrective Action: Repair or replace the indicating thermometer.
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (such as chicken, potao wedges, smosas) in hot holding unit is stored temperatures below 60°C/140°F. Thermometer in the unit read 120°F (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Internal temperatures were all above 60°C thus the food was not discarded. Deli department staff was made aware that the hot holding unit (not the internal temperatures of the food) must be kept at at least 60°C/140°F at all times. The foods were taken out of the unit and discarded. The unit will be serviced by a professional. Ensure to monitor that the unit is kept at a temperature of 60°C/140°F and above at all time
  6. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Rotisserie chicken were stored at below 60°C Temperature range was ( 54-63 degree celsius) in hot holding units for 2 hours. (Public Health significance) - All potentially hazardous foods must be stored 4 degree celsius or below or 60 degree celsius and above to prevent foodborne illnesses.
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
  7. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Chicken products and roasted potatoes were stored at 45°C and 43°C respectively which is below the regulatory requirement of at least 60°C to prevent food borne illnesses.
      • Corrective Action: Discard food and ensure hot holding unit can maintain 60°C and hotter before it is used again.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer (quat) used for sanitizing surfaces was 100 ppm which is below the regulatory requirement of 200 ppm.
      • Corrective Action: Ensure quat sanitizer is changed or tested every 2 hours to ensure proper sanitation of food contact surfaces.

Nearby inspected facilities

Own this business? Add a badge to your website