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Arabisk Mediterranean Cuisine- Prince Rupert

2209 Seal Cove Road, Prince Rupert, V8J 2Z9 · Restaurant

Official record from Northern Health →

Inspection summary

Arabisk Mediterranean Cuisine- Prince Rupert has been inspected 4 times by Northern Health Authority since January 27, 2023. The most recent inspection, on November 4, 2025, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 4 times across 2 separate inspections, most recently on November 4, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 October 28, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 28, 2024. 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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Facility was using community water currently under a boil water notice to prepare ice and serve water to patrons. (Public Health Significance): Water consumed under a boil water notice could cause harm and could result in waterborne illnesses.
      • Corrective Action: Operator was instructed to stop serving water and making ice until the boil water notice has been lifted. The community water may be used IF the water is brought to a rolling boil for a minimum of one minute and cooled prior to use. After boil water notice has been lifted clean and sanitize the ice machine according to the manufacturer's instructions before reusing it. Operator to serve bottled water and canned pop until the boil water notice has been lifted.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Right prep table at 7 °C at time of inspection. Probe of vegetables in the table had a temperature of 5.4 °C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move all of the produce and sauces (potentially hazardous foods) from the prep table to the walk in cooler that is able to maintain 4°C or colder. Have the prep table serviced. Make sure the table is able to maintain a temperature of 4°C or colder before returning potentially hazardous foods to the prep table. .
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken boullion powder was left open to contamination on the shelving unit in the prep area. (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 voluntairly threw out the bouillion at time of inspection
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop found stored within the ice machine 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: All dry goods stored in the dry goods area in the back of the kitchen were stored in non- food safe containers. (Public Health Significance) Non- food grade storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Replace all of the dry storage containers in the dry storage area with food grade storage containers
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for handwashing. No paper towel at the handwashing sink in the bar area. There is no battery in the dispenser. (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: Replace the battery in the paper towel dispenser. In the meantime add a roll of paper towel to the sink to allow for adequate handwashing. 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 handwashing.
  4. Initial Inspection

    0 infractions

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