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Camelot Restaurant

1600 Central Street, Prince George, V2M 3C2 · Restaurant

Official record from Northern Health →

Inspection summary

Camelot Restaurant has been inspected 2 times by Northern Health Authority since February 22, 2023. The most recent inspection, on June 5, 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, Pests 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 2 times across 2 separate inspections, most recently on June 5, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2024. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 June 5, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

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

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 22, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Perishable food items (Coffee creamers/Dairy Products) were found held above 4 degrees Celsius.
      • Corrective Action: Staff was asked to move the items to a cooler that can maintain a temperature below 4 degrees Celsius.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) During inspection observed staff using dish soap with cloths for cleaning and sanitizing food contact surfaces. A solution of Quats sanitizer was found underneath the sinks in the server prep area. Staff on-site were provided education on acceptable sanitizers.
      • Corrective Action: All staff are to be informed and directed to use an approved food grade sanitizer for food contact surfaces.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: During inspection found construction work (Plumbing) has been done in the facility. The plumbing work has been completed; however, the dry wall nor the drilled out holes in the concrete were filled. Holes along your utility wall in the basement can lead to the entrance of pests.
      • Corrective Action: Fill the gaps in concrete using material that pests cannot chew/dig through and repair the dry wall in the basement. Additionally, ensure to keep the back kitchen door closed unless receiving a delivery.
  2. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked bacon strips were left out on the grill and were at a temperature of 34°C at the time of inspection. As per the staff working in the kitchen, bacon had been left out for less than 2 hours. Potentially hazardous foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60°C (140°F). Temperature Danger Zone is a temperature range between 4°C - 60°C where pathogens can thrive and multiply rapidly and cause foodborne illness.
      • Corrective Action: The staff immediately moved the bacon to the refrigeration unit. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C, for no more than 2 hours, before which time, they must be used, refrigerated or frozen.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather strip on the back door has been worn off and therefore leaves a gap as well as an area of small opening to the outside. An small openings and gaps can act as pest access points which must be located and eliminated. A pest infestation in a food premises can result in food becoming contaminated by foreign matter.
      • Corrective Action: Operator to get the weather strip on the back door repaired or replaced as needed.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with vinegar and water used to clean the glass doors was not labeled. To prevent the contamination of food products, all chemicals must be kept in containers which are clearly labelled to identify the contents.
      • Corrective Action: All chemical containers stored and used within the food premises should be clearly labeled.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff members working in the kitchen area had food safety training. It is required by the law to have at least one staff member in each shift to have adequate food safety training. Food safety is dependent on many factors, including the environment and the ways in which food is handled by employees. Training helps assure an operator that the food prepared in the food premises is safe
      • Corrective Action: Operator to present food safety certificates for the staff (if any) and to get the staff trained in food safety.

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