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Alpine Pub

6145 Kelly Road South, Prince George, V2K 4M7 · Restaurant

Official record from Northern Health →

Inspection summary

Alpine Pub has been inspected 4 times by Northern Health Authority since June 30, 2023. The most recent inspection, on February 7, 2025, found no infractions.

1 of 4 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, 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 7 times across 3 separate inspections, most recently on January 9, 2025. For example: 301 - Critical 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 5 times across 3 separate inspections, most recently on January 9, 2025. 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 June 30, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 30, 2023. 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Handwashing sink is located by the prep cooler area and is at the same level as the prep cooler. Water can be observed to be splashing onto the cutting board and close to the food inside the cooler when hand washing is occurring. (Public Health significance) - Dirty hand washing water may contaminate the food or equipment in the area.
      • Corrective Action: Operator to put in easily cleanable physical separation or rearrange area between handwashing sink and prep cooler to prevent dirty water from splashing onto food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Vegetable and bread tub inside walk-in cooler were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can increase risk of illnesses. .
      • Corrective Action: Operator covered items inside walk-in cooler. Ensure items are covered to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoops in the dry food ingredient bins are touching products. (Public Health significance) - Scoop handles must be kept free from the product to prevent handle from contaminating dry food products.
      • Corrective Action: Operator to store scoops outside the bin or upright so it is not touching food products.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dark debris can be observed inside the top side of the ice machine. (Public Health significance) - Debris may carry pathogen and contaminate ice inside the machine.
      • Corrective Action: Operator to clean ice machine.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food debris was observed at the rim of the cleaned meat slicer. (Public Health significance) - Food debris may allow for pathogen growth and contaminate food items that are being prepared with the slicer.
      • Corrective Action: Operator to re-clean and sanitize meat slicer before to next use.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deep groves and damages can be observed on the prep cooler cutting board. (Public Health significance) - Unsmooth surfaces on equipment is difficult to clean and may allow pathogens to grow and contaminate food being prepared on the board.
      • Corrective Action: Operator to resurface or replace cutting board to ensure it is smooth and easily cleanable.
  3. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use including ingredient bins. (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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Deli slicer was noticeably dirty on the underside of the blade and the guard. Insufficient cleaning and sanitizing can lead to contamination of food and foodborne illness.
      • Corrective Action: Ensure that all equipment is thoroughly washed and sanitized after use, and is stored in a sanitary manner.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: One knife was also stored in an unsanitary manner near the handwash station in the upstairs kitchen. Insufficient cleaning and sanitizing can lead to contamination of food and foodborne illness.
      • Corrective Action: Ensure that all equipment is thoroughly washed and sanitized after use, and is stored in a sanitary manner.
  4. Routine 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. One light downstairs did not have a cover. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Broken glass can contaminate food if covers are not in place in the case of accidental breakage.
      • 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. Replace or put covers over lights to prevent the risk of broken glass contaminating food.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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: Deli slicer was noticeably dirty on the underside of the blade and the guard. Some knives were also stored in an unsanitary manner near the handwash station in the upstairs kitchen. Insufficient cleaning and sanitizing can lead to contamination of food and foodborne illness.
      • Corrective Action: Ensure that all equipment is thoroughly washed and sanitized after use, and is stored in a sanitary manner.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was left open during the inspection. Public Health significance - open doors can allow access of pests such as mice and flies.
      • Corrective Action: Ensure that back door, or the screen door, is kept closed to prevent access of pests.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Bleach bottles are stored with in containers without labels. Public Health significance - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Store all chemicals in labelled bottles, and ensure that bleach is diluted to 100 to 200 ppm for sanitizing.

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