Cafe Hong Lan
685 3 Avenue West, Prince Rupert, V8J 1M3 · Restaurant
Inspection summary
Cafe Hong Lan has been inspected 2 times by Northern Health Authority since March 13, 2025. The most recent inspection, on February 10, 2026, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.
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 2 times across 2 separate inspections, most recently on February 10, 2026. For example:
209 - Food not protected from contamination [s. 12(a)]
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 February 10, 2026. For example:
203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
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 March 13, 2025. 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example:
312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
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
- Routine Inspection
3 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Large pots of soup were stored in the freezer after being cooked and cooled within the same pot, rendering the middle of the soup in the danger zone for longer than two hours. (Public Health Significance): Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
- Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pots. Portion the soup into smaller containers to allow for quicker cooling preventing the food from being in the danger zone (4°C to 60°C) for too long.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Meat was noted to be stored in garbage bags within the kitchen. Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
- Corrective Action: Store foods in durable food grade containers only.
- 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
- Observation: A play pen full of personal items was noted in the middle of the kitchen at time of inspection. As well, Personal items including coats are stored scattered throughout the cafe kitchen area. (Public Health Significance): Excess items including personal items stored on a food premise prevents adequate cleaning and sanitation of the premise. Unsanitary conditions can lead to a pest infestation (pests prefer the unsanitary conditions), and pest can cause serious illness.
- Corrective Action: Remove all items from the kitchen that are not required for the daily operation of the business.
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Initial Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food products were stored in household Teflon pots in the cooler unit at the front of the cafe. (Public Health Significance): Pots are good instruments for cooking food, they are not good equipment to store food as the Teflon can leach into the food and cause serious illness.
- Corrective Action: Operator to store all food in food grade container only.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Bleach sanitizer is mixed and used in a bottle that does not have a proper label. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
- Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer)
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Personal items including coats are stored scattered throughout the cafe kitchen area. (Public Health Significance): Excess items including personal items stored on a food premise prevents adequate cleaning and sanitation of the premise. Unsanitary conditions can lead to a pest infestation (pests prefer the unsanitary conditions), and pest can cause serious illness.
- Corrective Action: Remove excess boxes and equipment from the premise. Store personal items away from the kitchen proper.
- 209 - Food not protected from contamination [s. 12(a)]