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Burger King

1023 Central Street West, Prince George, V2M 3C9 · Restaurant

3 inspections

  1. Follow-Up Inspection

    2 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid health permit was not posted at the time of inspection. *Posting a valid permit at a conspicuous location informs the public that the food premises is inspected.
      • Corrective Action: Ensure to post the permit by July 29, 2025.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) During the inspection, the drive-through window was observed to be open and unattended by staff. *This practice increases the risk of pest entry, particularly flies.
      • Corrective Action: This violation was corrected onsite. The operator must ensure that the commercial food establishment is maintained to prevent the entry of pests.
  2. Routine Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid health permit was not available at the time of inspection. (Public Health Significance) - Holding a valid health permit and posting it in a conspicuous location informs the public that the food premises is inspected for their food handling practices and permitted for the provision food services.
      • Corrective Action: Operator to ensure that a valid health permit is posted in a conspicuous location of the food premises at all times.
    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed cooked bacon which was fried on the previous night to be stored overnight at room temperature (temperature danger zone), the bacon was then used on the date of inspection. Cooked bacon here is considered as a potentially hazardous food item as sufficient evidence on its pH and water activity was not provided at the time of inspection. Also observed pickles to be stored out in the temperature danger zone for more than 4 hours. As per the storage instructions of the pickle jar, they should be stored at or under 4°C.(Public Health Significance) - Storing potentially hazardous food items in the temperature danger zone for prolonged periods of time may result in growth of illness causing pathogens and toxins, such food items if consumed can cause food-borne illness.
      • Corrective Action: All potentially hazardous food items such fried bacon and pickles (until proven otherwise) should be stored at or under 4°C or above 60°C (outside the temperature danger zone). Operator was ordered to discard the contaminated food items at the time of inspection.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed potentially hazardous food items such as mayonnaise (containing eggs), sliced onions, sliced tomatoes stored in the temperature danger zone (4°C-60°C) for more than 4 hours (since the opening of the shift in the morning). (Public Health Significance) - Storing potentially hazardous food items in the temperature danger zone for more than 4 hours can cause of growth of illness causing pathogens and toxins, such contaminated food items if consumed can cause food-borne illness.
      • Corrective Action: All potentially hazardous food items such as mayonnaise, sliced onions and tomatoes should be stored out of the temperature danger zone at all times under 4°C or above 60°C at all times. Operator was ordered to discard the contaminated food (mayo, sliced onions & sliced tomatoes) items at the time of inspection.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A food safety plan was not available in the food premises at the time of inspection. (Public Health Significance) - A food safety plan must always be made available at the food premises to refer for taking prompt corrective actions in response food safety hazards.
      • Corrective Action: Operator to ensure that a food safety plan is made available in the food premises at all times. Provide a food safety plan to the Environmental Health Officer for a review.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of oil beneath the fryer unit. (Public Health Significance) - Accumulation of oil beneath food handling equipment such as a fryer unit can cause growth and harbourage of illness causing pathogens on surfaces, moreover, it can also attract pests that may cause contamination of food. Such contaminated food items if consumed may result in adverse health effects or food-borne illness.
      • Corrective Action: Operator to ensure that the area beneath the fryer unit is cleaned and sanitized on a routine basis.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A sanitation plan was not available in the food premises at the time of inspection. (Public Health Significance) - A sanitation plan should always be made available in the food premises in order to follow cleaning and sanitation measures which are necessary to maintain the food premises in a sanitary condition.
      • Corrective Action: Operator to ensure that a sanitation plan is made available in the food premises at all times. Provide a sanitation plan to an Environmental Health Officer for a review.
  3. Routine Inspection

    0 infractions