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Wildfire Restaurant

3735 Alfred Avenue, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Wildfire Restaurant has been inspected 5 times by Northern Health Authority since January 21, 2025. The most recent inspection, on July 9, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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 9, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 July 9, 2026. For example: 209 - Repeat 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 January 27, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 21, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Trays of chicken were observed without covers in the walk in cooler at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator portioned and covered the chicken at time of inspection.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unfinished wooden shelves observed in the dry storage area in the kitchen. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  2. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed large trays of cooked rice exposed within the walk-in cooler at time of follow-up inspection. Food must be covered to prevent the direct and cross-contamination of people, dirt, pests and chemicals which can cause potential foodborne illness. Environmental Health Officer observed the owner / operator cover the large trays of prepared rice with cellophane wrap, and place back into the walk-in cooler at time of follow-up
      • Corrective Action: Operator is to ensure all food products stored within the walk-in cooler are protected from potential sources of contamination.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed laminate counter top for the dishwashing drying area to be pitted, separating and breaking off at time of inspection. Food contact surfaces shall be made of a durable, easy to clean material to permit effective cleaning and sanitizing to prevent the cross contamination.
      • Corrective Action: Operator to repair and / or replace the drying counter top surface to ensure adequate cleaning and sanitizing of food contact surfaces and prevent cross-contamination onto food service articles, utensils and dishware which can result in potential food-borne illness.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed the wash cycle gauge on the commercial high-temperature dishwasher to be broken at time of inspection.
      • Corrective Action: Operator to repair and / or hire a certified service person to repair the high-temperature dishwasher wash cycle gauge to ensure minimum wash temperatures are achieved to ensure adequate food utensil and dishware sanitization. If replacing the dishwashing equipment, the operator is to maintain a daily dishwasher temperature log to ensure a minimum temperature of 71 degrees Celsius at the plate is achieved for effective food contact surface sanitization and ensure dishwasher is in good working order.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed produce stored in cardboard boxes within the walk-in refigerator. Cardboard permits moisture retention which can lead to the growth of bacteria on shelving surfaces, fans and walls within the cold-holding equipment. This can cause cross-contamination into food products which can lead to potential food-borne illness.
      • Corrective Action:
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed build up of dust and unknown bacterial residue on the walk-in cooler fans. Dust, debris and bacteria on equipment fans can permit the airborne movement of contaminates within the walk-in refrigerator resulting in the direct contamination of prepared food products, and permit bacteria to adhere to internal equipment surfaces such as shelving, walls and floors allowing for microbial growth.
      • Corrective Action: Operator to remove dirt and unknown bacterial residue from walk-in refrigerator fans, then thoroughly clean and sanitize the fans to prevent the dispersion of particulates within the cold-holding equipment which can contaminate refrigerated food products and cause potential food-borne illness.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed the wash cycle gauge on the commercial high-temperature dishwasher to be broken at time of inspection.
      • Corrective Action: Operator to repair and / or hire a certified service person to repair the high-temperature dishwasher wash cycle gauge to ensure minimum wash temperatures are achieved to ensure adequate food utensil and dishware sanitization. If replacing the dishwashing equipment, the operator is to maintain a daily dishwasher temperature log to ensure a minimum temperature of 71 degrees Celsius at the plate is achieved for effective food contact surface sanitization and ensure dishwasher is in good working order.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed laminate counter top for the dishwashing drying area to be pitted, separating and breaking off at time of inspection. Food contact surfaces shall be made of a durable, easy to clean material to permit effective cleaning and sanitizing to prevent the cross contamination.
      • Corrective Action: Operator to repair and / or replace the drying counter top surface to ensure adequate cleaning and sanitizing of food contact surfaces and prevent cross-contamination onto food service articles, utensils and dishware which can result in potential food-borne illness.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Observed food contact sanitizing bottles without labels at time of inspection. Observed manager label all food contact sanitizer spray bottles with accurate labels at time of inspection.
      • Corrective Action: Operator to ensure all chemicals, cleansers and similar agents used for cleaning and / or sanitization within the food premise in spray bottles are labelled with the appropriate chemical diluted.
  4. Follow-Up Inspection

    0 infractions

  5. Initial Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product.Observed scoops within the dry ingredients (flour, rice) at time of inspection. (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: Foods not protected from contamination. Observed florescent lights within the kitchen service area without protective casings. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed food debris and build-up of biofilm on meat slicer at time of inspection. Biofilm and food debris residues left on equipment can proliferate food pathogen growth, which can directly contaminate food products and cause potential food borne illness.
      • Corrective Action: Operator is prohibited from using the meat slicing equipment until it has been thoroughly cleaned and sanitized by either the operator and / or a professional equipment cleaning service provider, and then visually inspected and approval granted by a health officer before it is permitted for use within the food premise.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed potential biofilm, microbial growth and / or unknown black residue build up along the ice machine folding access lid, along the internal walls and crevices, and within the upper condenser portion of the machine.
      • Corrective Action: Operator is to discard all ice from the ice machine equipment. Operator is prohibited from using the ice machine equipment until it has been thoroughly cleaned and sanitized by either the operator and / or a professional equipment cleaning service provider, and then visually inspected and approval granted by a health officer before it is permitted for use within the food premise
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No paper towel dispenser observed within staff washroom at time of 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.

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