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Wonowon Petro Canada - Chester's Fried Chicken

16960 Alaska Highway, Wonowon, V0C 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Wonowon Petro Canada - Chester's Fried Chicken has been inspected 3 times by Northern Health Authority since December 19, 2024. The most recent inspection, on May 13, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on December 19, 2024. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on April 29, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The standing fridge internal temperature was slightly hotter than 4C. Temperature record log also showed the temperature of the fridge is intermittently out of range. (Public Health Significance) - temperature abused foods can promote bacterial growth and cause foodborne illnesses.
      • Corrective Action: Operator immediately turned to the coldest settings.
  3. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Employee described the manual dish washing process with hot water used for sanitizing step. The temperature of the potable water used for sanitizing step did not reach 77 °C as required, but measured 52.5°C despite running it for more than 5 minutes. Public Health Significance). Hot water 77°C or chemical sanitizers like bleach, QUATS at appropriate concentrations of 100 ppm and 200 ppm respectively are required to kill/completely deactivate pathogens that could lead to foodborne illnesses like E.coli, Salmonella etc
      • Corrective Action: Operator immediately switched to chemical sanitizing. Education was provided on how to prepare 100 ppm bleach solution. The solution was prepared and washed utensils are to be completely immersed in the sanitizer for minimum of 2 minutes. Operator to continue using bleach solution till hot sanitizing unit is fixed. Ensure the unit reach and maintain minimum temperature of 77°C.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The food grade container used for storing breading products for pizza preparation had cracked lid. (Public Health Significance). Cracked cover, is not easily cleanable, durable and porous, this could lead to poor sanitation and hygiene process. The cracked lid could be a potential cause of physical contamination of food if not replaced.
      • Corrective Action: Operator removed the cracked lid and breading container was immediately covered with food grade plastic wrap. This was corrected during inspection. Operator advised to continue to use the food grade plastic wrap till the replacement lid is available.

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