Skip to content
Loading map…

Black Diamond Bowl and Billiards

1241 5th Avenue, Prince George, V2L 3L3 · Restaurant

Official record from Northern Health →

Inspection summary

Black Diamond Bowl and Billiards has been inspected 2 times by Northern Health Authority since February 7, 2023. The most recent inspection, on February 22, 2024, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on February 22, 2024. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 February 22, 2024. For example: 309 - Repeat 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 February 22, 2024. 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. Complaint Inspection

    3 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of the kitchen including the ventilation hood, refrigerator handles, shelves, and cutlery trays observed to have some build-up of food and debris.
      • Corrective Action: Clean and sanitize these areas on a regular basis. Sanitation plan needs to be updated and resubmitted.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was an unlabelled spray bottle in the kitchen area and when questioned the operator was not sure of its contents and mentioned it was filled by an employee. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 3)Thermometer located in the refrigerator is missing/inaccurate.
      • Corrective Action: Operator to ensure a working thermometer is located in each refrigerator unit.
  2. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A loaf of frozen smoked ham was seen laying on the kitchen counter top. The temperature was measured at -5 °C. Upon inquiry, an employee stated that he was thawing the meat. Improper thawing can create an environment for bacteria to thrive and potentially produce harmful toxins.
      • Corrective Action: Employee submerged the frozen ham which was already in its original packaging in to cold potable water and will change the water every 30 minutes. Until it reaches the desired temperature. Operator to educate employees on proper thawing measures.

Nearby inspected facilities

Own this business? Add a badge to your website