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Whiskey Pickle, The

11605 8 Street, Dawson Creek, V1G 4N9 · Restaurant

Official record from Northern Health →

Inspection summary

Whiskey Pickle, The has been inspected 5 times by Northern Health Authority since November 23, 2021. The most recent inspection, on July 10, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 3 times across 2 separate inspections, most recently on March 11, 2025. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 across 2 separate inspections, most recently on March 11, 2025. 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Taps for cold and hot running water in two-compartment dishwashing sink are not working as required. Public Health Significance: Dishware has to be washed, rinse and sanitized to reduce the risk of food becoming contaminated with microordganisms. Having the sinks in good working order, enhances that.
      • Corrective Action: Operator has contacted professional for repairs and plans to close food premises if it cannot be repaired.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Shoes observed on a shelf in food area. Public Health Signifance: Personal belongings could contain substances that could contaminate foods and this could lead to serious illness.
      • Corrective Action: Shoes were removed from shelf. Operator aware to ensure no personal belongings are stored on food contact surfaces.
  3. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food crumbs observed on food contact surface on line cooler. This could contaminate food or attract pest which could cause serious illness.
      • Corrective Action: Ensure food contact surfaces are cleaned and sanitized after use and maintained in sanitary condition when not in use.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Crumbs, debris, accumulation of dirt observed on floors, behind and inbetween equipment. These could attract pest which could transmit infections to food handlers or contaminate food which could cause serious illness.
      • Corrective Action: Immediate deep cleaning of the food premises is required. Sweep and mop regularly to prevent accumulation of dirt.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water pressure at dishwashing sink is very low. Only hot water is working, no cold water. Inorder to ensure manual dishwashing is conducted appropriately the sink has to work as required to ensure dishware are sanitized as often as required. Low water pressure may impede proper manual dishwashing process.
      • Corrective Action: Operator has contacted a technician and they are waiting on parts. Ensure three steps of manual dishwashing are conducted appropriately.
  4. Routine Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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