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Canada Safeway Deli - Prince Rupert

200 2 Avenue West, Prince Rupert, V8J 1G5 · Restaurant

Official record from Northern Health →

Inspection summary

Canada Safeway Deli - Prince Rupert has been inspected 3 times by Northern Health Authority since July 18, 2022. The most recent inspection, on July 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. 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 4 times across 2 separate inspections, most recently on November 5, 2024. 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 2 times across 2 separate inspections, most recently on July 29, 2026. 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 July 18, 2022. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 18, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

3 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods displayed in the self-service area, including olives, stuffed peppers, and shrimp stored in a cart in front of the deli counter, were observed uncovered and exposed to potential contamination. (Public Health Significance): Uncovered foods may be contaminated by customers, dust, or other environmental sources, increasing the risk of foodborne illness.
      • Corrective Action: Keep all displayed foods adequately protected from contamination. When the self-service cart is not actively in use, it should be covered or closed. The operator is strongly recommended to use protective lids or covers at all times, including during operation, to minimize customer and environmental contamination.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures are slightly elevated (greater than 4°C). Sandwich prep table and lunch meat coolers above 4°C ( initially during inspection. Coolers were returning to below 4°C after the prolonged lunch rush and were within limits at the end of inspection. (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° at all times.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No probe thermometer was located within the sandwich prep table. Table had an external monitoring thermometer that was being monitored throughout the rush. All other hot holding and cooler units had an appropriate thermometer inside. (Public Health Significance): Operator cannot determine if the cooler is maintaining a temperature of 4°C or colder without a probing thermometer inside.
      • Corrective Action: Add an internal thermometer that is capable of measuring 4°C or less to monitor the temperature of the table especially after a rush of customers.
  3. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: No permit observed during inspection. Public Health significance - public may not be certain if an establishment is permitted and using proper food safety practices if a permit is not easily observable.
      • Corrective Action: Ensure that the permit is up to date and posted in a conspicuous location.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in self-serve area with olives, stuffed peppers, and garlic shrimp were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer solution was too low in sanitizer containers and spray bottles. Some build up of grime in some hard to reach areas and on slicer (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (400 ppm QUAT for surfaces)- follow manufacturer's specifications). Ensure all food contact surfaces, including hard to reach areas, are adequately cleaned and sanitized on a regular basis.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Did not observe a thermometer within the hot holding unit. Public Health significance - operator cannot determine if food is being stored at 60 degrees celsius or higher if the unit does not have an internal thermometer.
      • Corrective Action: Ensure all hot holding units and refrigerators have an accurate thermometer.
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