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Amigo's Taco Shop

229 Brunswick Street, Prince George, V2L 2B4 · Restaurant

Official record from Northern Health →

Inspection summary

Amigo's Taco Shop has been inspected 7 times by Northern Health Authority since November 17, 2022. The most recent inspection, on June 2, 2025, recorded 3 infractions.

1 of 7 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 7 times across 5 separate inspections, most recently on June 2, 2025. For example: 210 - Food not thawed in an acceptable manner [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 2 times across 2 separate inspections, most recently on December 4, 2023. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on December 4, 2023. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on June 2, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on June 2, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The facility did not have a valid operating permit at the time of inspection. A valid food handling permit is essential in protecting the public by ensuring that a food handling facility complies with regulatory requirements
      • Corrective Action: Ensure that the facility has a valid operating permit
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food in the cooler (chopped lettuce and dressing) were not covered to prevent potential contamination. Uncovered food are prone to cross contamination that may lead to foodborne illnesses.
      • Corrective Action: Ensure that all food stored in coolers are covered to prevent contamination.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen chicken was thawed at room temperature. Potentially hazardous food kept at room temperature are at risk of contamination and growth of pathogens that may cause foodborne illnesses.
      • Corrective Action: Ensure that potentially hazardous food are properly thawed under cold running water, inside a cooler or cook from frozen state.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler near service desk was measured to be approximately 10 C at time of inspection. Refrigerated potentially hazardous foods are to be stored at 4 C or less to limit bacterial growth that may result in foodborne illness.
      • Corrective Action: Repair/service the cooler to ensure that it is running at 4 C or less.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dish washer not in working order at time of inspection. Staff are currently using three compartment dish washing method to sanitize dish ware.
      • Corrective Action: Repair/replace mechanical dish washing machine. Continue to ensure that dish ware is effectively sanitized using three compartment sink process.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back kitchen prep area does not have a dedicated hand sink. A sink is required for convenient access for all employees working in the back kitchen in order to limit potential cross-contamination between areas. Operator states that kitchen staff in the back use the staff washroom if needed to wash hands during food preparation. This is not an acceptable method of hand washing. A sink at the nearby front counter was noted and is an acceptable option provided it is clear from obstructions and stocked with liquid soap and paper towels.
      • Corrective Action: Ensure that a dedicated handwash station supplied with soap and paper towels is provided for employees.
  4. Routine Inspection

    2 infractions

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dish washer was not in working order at time of inspection. Staff were using three compartment dish washing method to sanitize dish ware.
      • Corrective Action: Repair or replace the dish washer. Continue to use three compartment dish washing method for sanitizing of dish ware until this is achieved.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back kitchen prep area does not have a dedicated hand sink. This kitchen area is separated from the smaller front kitchen and requires a sink for convenient access to all employees in order to limit potential cross-contamination between areas. Operator states that kitchen staff in the back use the staff washroom if needed to wash hands during food preparation. This is not an acceptable method of hand washing.
      • Corrective Action: Ensure that the back kitchen has a hand sink stocked with liquid soap and paper towels available for employees. Operator has noted that an unused sink is available for use, but must be cleared of clutter to ensure that it is accessible to employees.
  5. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (chopped lettuce) is stored at above 4°C. (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: Operator immediately moved the pans of choopped lettuce to working refrigeration units that maintain a temperature of 4°C or less. A 'do not use' sign was posted on broken refrigeration unit until repair is complete.
  6. Follow-Up Inspection

    3 infractions

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The operator fails to hold a valid operating permit for the food service establishment.
      • Corrective Action: The fee for obtaining valid decal for the operating permit needs to be paid in order to be able to operate the food service establishment.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods such as cheese, chicken and salsa sauce were stored at above 4°C. The internal temperature of chicken was measured at 10.2°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Staff immediately moved potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, The temperature of the refrigeration unit was adjusted by the owner present on-site at the time of inspection. Temperature readings recorded at 10°C after 30 minutes. Staff told not to use the refrigerator for storing any of the potentially hazardous foods until it is repaired or replaced as required.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods such as potato taters were stored at below 60°C. (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: Staff immediately moved the potato taters from the counter to the refrigeration unit. Operator and staff to keep a time track for when the freshly cooked tarters are put out on the counter until 2 hours after that. Ensure they are either served within 2 hours or are discarded after that to prevent the growth of spoilage microorganisms.
  7. Routine Inspection

    3 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Valid operating permit not posted at the time of inspection.
      • Corrective Action: Operator to post the operating permit with a valid decal in a conspicuous location or to contact php@northernhealth to obtain a valid decal.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods such as cheese, chicken and sauces were stored at above 4°C. The internal temperature of cheese was measured at 9.8°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Staff immediately moved potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods such as potato taters were stored at below 60°C. (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: Staff immediately moved the potato taters from the counter to the refrigeration unit. Recommend keeping a time track for when the freshly cooked tarters are put on the counter until 2 hours after that. Ensure they are either served within 2 hours or are discarded after that to prevent the growth of spoilage microorganisms.

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