Skip to content
Loading map…

Birchview Residences

7780 Hart Highway, Prince George, V2K 3B3 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Birchview Residences has been inspected 2 times by Northern Health Authority since August 3, 2023. The most recent inspection, on December 14, 2023, found no infractions.

1 of 2 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, Protecting food from contamination and Cleaning and sanitizing.

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 once on August 3, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 3, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on August 3, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 3, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 3, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some of the food in the dining room fridge were measured between 5 to 7 degrees. Public Health Significance - Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Discard the potentially hazardous foods if it has been stored above 4°C in the defective cooler for more than 2 hours, and have the unit serviced if needed.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use in 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. Recommend storing scoops outside of ingredient bins in clean inserts.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer was detected in the dishwasher, however the pump appeared to be operating properly and the manager informed us that they regularly use up the sanitizer solution. Public Health significance - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) chlorine as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution for sanitizing.
      • Corrective Action: Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. If the dishwasher is not operating properly, immediately begin a manual sanitizing step during warewashing.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the facility, including the vents, portions of the cupboards and storage racks, and parts of the walls were observed to be dirty and/or dusty during the inspection. Public Health significance - insufficient cleaning can lead to contamination of food and foodborne illnesses.
      • Corrective Action: All surfaces within the facility must be cleaned on a regular basis to ensure that they are kept in a sanitary condition, and will not lead to contamination of food, equipment, or food contact surfaces.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle labeled to contain QUATs sanitizer was accidently filled by staff with a hydrogen peroxide disinfectant. Public Health significance - accidental mixing or use of the wrong chemical can lead to contamination of food or production of harmful byproducts.
      • Corrective Action: Ensure that chemicals are stored in the correct containers and are accurately labelled.

Nearby inspected facilities

Own this business? Add a badge to your website