Canadian Brewhouse and Grill

3036 Recplace Drive, Prince George, V2N 0G2 · Restaurant

11 inspections

1. Follow-Up InspectionJan 7, 2026

   0 infractions

2. Follow-Up InspectionDec 9, 2025

   4 infractions

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Operator was not able to present the permit to operate.
     • Corrective Action: Operator to obtain a copy of the operating permit and have the valid decal posted on the permit.
   • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
     • Observation: (CORRECTED DURING INSPECTION) Observed cartons of cream past the best before date stored in one of the refrigeration units. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
     • Corrective Action: Staff told to immediately discard the food products past the best before date. Operator to instruct staff to follow First in First out method while storing food items and discard the food products past the best before date.
   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Observed meat slicer was not cleaned and sanitized properly after the last use and it contained the meat residuals on it. The same slicer was being used to slice tomatoes at the time of inspection. The meat residuals left on the slicer may cross contaminate the other food products when the slicer is reused.
     • Corrective Action: Operator was told to discard the sliced tomatoes at the time of inspection. Wash and sanitize the meat slicer thoroughly before the next use.
   • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: The facility did not have the thermometers in some of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
     • Corrective Action: Operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
3. Follow-Up InspectionNov 29, 2025

   6 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Observed several cut vegetables and sauces stored above 4°C in the improperly working refrigerator in the prep area of the kitchen. (Public Health Significance) - Storing potentially hazardous food items in the temperature danger zone (4°C- 60°C) for prolonged periods can cause growth of illness causing pathogens, such contaminated food items if consumed may result in food-borne illness.
     • Corrective Action: Operator moved all the potentially hazardous food items in a cooler at a temperature under 4°C at the time of inspection. Ensure that the refrigerator is repaired such that it maintains the required regulated temperature of 4°C or colder.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Employee coffee cups were being stored on one of food contact surfaces in the kitchen. Various food items for personal use were stored in a refrigerator along with food items meant for public consumption. (Public Health Significance) - Storing used cups or food items on food prep counters while preparing food could lead to cross-contamination of food being prepared for the public.
     • Corrective Action: Operator was told to move the drink away from the food preparation area. Ensure employees have a designated area for storing their personal food items which is away from the food preparation areas. Ensure there is a designated space for storage of staff food items.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Food handling equipment (meat slicer) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned meat slicer are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (meat slicer) may cross-contaminate other food products when reused.
     • Corrective Action: Ensure that the meat slicer is cleaned and sanitized on a routine basis.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Food handling equipment (can opener) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned can opener are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (can opener) may cross-contaminate other food products when reused.
     • Corrective Action: Ensure that the can-opener is cleaned and sanitized on a routine basis.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Refrigerator in the prep area was not able to maintain the required regulated temperature of 4°C or colder. (Public Health Significance) - Refrigeration units should maintain the regured regulated temperature of 4°C or colder in order to prevent the food items from entering into the temperaure danger zone.
     • Corrective Action: Ensure that the refrigerator in the prep area is repaired such that it maintains the required reulated tenoerature of 4°C or colder.
   • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: (CORRECTED DURING INSPECTION) Walk in coolers were not equipped with working thermometers at the time of inspection. (Public Health Significance) - It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times
     • Corrective Action: Operator placed two working thermometers in the respective walk-in coolers at the time of inspection. Ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
4. Complaint InspectionNov 27, 2025

   3 infractions

   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Ware-washing was improperly conducted in a three-compartment sink. Hot water was boiled in a soup pot and manually poured into the sink compartments.The first compartment held soiled dishes, which were then washed in the second compartment with soap and water, and rinsed in the third compartment with water at 43.2 °C. (Public Health Significance) - Proper ware-washing requires a complete wash, rinse, and sanitize process. Failure to adequately clean and sanitize food-contact equipment can allow pathogens to remain on surfaces. Reusing contaminated equipment may lead to food contamination and may potentially cause foodborne illness.
     • Corrective Action: Ensure that the ware-washing of food handling is appropriately conducted by wash, rinse and sanitize step of the mechanical chemical dishwasher.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Mechanical chemical dishwasher was inoperable as it could not dispense hot water to effectively wash, rinse, and sanitize the food handling equipment.(Public Health Significance) - A mechanical chemical dishwasher of a food premise should always be operational in order to effectively wash, rinse, and sanitize the food handling equipment.
     • Corrective Action: Ensure that the mechanical chemical dishwasher is repaired in order to effectively wash, rinse, and sanitize food handling equipment.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: None of the handwashing stations within the food premises had hot running water available. (Public Health Significance) - Handwashing stations must provide a continuous supply of potable hot and cold running water to allow food handlers to wash their hands effectively. Improper handwashing can lead to contamination of food, and consumption of such contaminated food items may result in foodborne illness.
     • Corrective Action: Ensure that all hand washing stations are equipped with continous supply of potable hot and cold running water, liquid soap in a dispenser and single-use paper towels.
5. Follow-Up InspectionAug 28, 2025

   2 infractions

   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No sanitizer detected in the sanitizer container hooked to the bar glasswasher located at the patio upstairs . (Public Health significance) - Automatic glass washers must provide a minimum Iodine concentration of 12.5 to 25 parts per million (ppm) as required to effectively sanitize dishware.
     • Corrective Action: Operator switched to a new Iodine sanitizer bottle at the time of inspection. Sanitizer concentrations tested afterwards were adequate. Log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
   • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: The facility did not have the thermometers in some of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
     • Corrective Action: Operator to ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
6. Complaint InspectionAug 14, 2025

   5 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Do not use cups without handles as scoops. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: No sanitizer detected in the sanitizer container hooked to the bar glasswasher. (Public Health significance) - Automatic glass washers must provide a minimum Iodine concentration of 12.5 to 25 parts per million (ppm) as required to effectively sanitize dishware.
     • Corrective Action: Operator switched to a new Iodine sanitizer bottle at the time of inspection. Sanitizer concentrations tested afterwards were still inadequate. Immediately initiate hand sanitizing with Quats providing a 200 ppm soak for 2 minutes for all glass ware. Have the glasswasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Have a technician repair the glasswasher to ensure it is dispensing sanitizer at adequate concentration.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm QUATs or use single-use paper towels.
   • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: The facility did not have the thermometers in some of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
     • Corrective Action: Every operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: One of the handwashing station was seen obstructed by broken glassware. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
     • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
7. Follow-Up InspectionJan 29, 2025

   0 infractions

8. Routine InspectionJan 23, 2025

   6 infractions

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Permit not posted and available.
     • Corrective Action: Operator to obtain a copy of the operating permit for the restaurant and have the valid decal posted on the permit. Permit to be posted in a conspicuous location.
   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: Improper cooling procedures were observed. Large pots of soup was observed to be cooling in cold water bath for more than 2 hours. Public Health Significance - Improper cooling may expose the PHFs to Temperature Danger Zone and may lead to growth of bacteria. 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: Staff was told to portion out the soups into multiple containers to allow faster cooling. Potentially hazardous foods that are cooled after cooking should be cooled from 60°C to 20°C in less than 2 hours and from 20°C to 4°C in less than 4 hours.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Coffee cup was being stored on one of food contact surfaces in the kitchen. Various food items for personal use were stored in a refrigerator along with food items meant for public consumption. Public health significance - storing used cups or food items on food prep counters while preparing food could lead to cross-contamination of food being prepared for the public.
     • Corrective Action: Employee was told to move their drink away from the food preparation area. Ensure employees have a designated area for storing their personal food items which is away from the food preparation areas. Ensure there is a designated space for storage of staff food items.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Low concentration of Quats sanitizer detected in sanitizer container in the bar area. (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: Staff immediately discarded the solution in the sanitizer bucket and prepared a fresh solution which was measured to be at 200 ppm. Acquire Quats test strips to measure sanitizer concentration.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Chlorine Chemical Dishwasher was not dispensing chlorine at the minimum required concentration of 50-100 ppm. It was observed that the sanitizer bucket feeding the machine was emptied. Staff replaced the empty bottle of chlorine sanitizer bucket with a new one during inspection. Dishwasher was still not able to dispense chlorine sanitizer solution. Operator to ensure manual dishwashing and sanitization of the dishes is done until the dishwasher is repaired and is able to dispense 50-100 ppm of chlorine.
     • Corrective Action: Operator to ensure manual dishwashing and sanitization of the dishes is done until the dishwasher is repaired and is able to dispense 50-100 ppm of chlorine. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
   • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: The facility did not have the thermometers in some of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
     • Corrective Action: Ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
9. Complaint InspectionJun 8, 2023

   0 infractions

10. Routine InspectionFeb 28, 2023

    2 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed cartons of whipped cream past the best before date in the cooler at the back in the kitchen. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
      • Corrective Action: Staff immediately discarded the food products past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed that the back door had a gap on the bottom which could allow entry of pests into the food premises. Pests in the food premises can contaminate food and potentially spread foodborne illnesses.
      • Corrective Action: Ensure that the back door is repaired and any gaps to the outside should be sealed off completely to eliminate pest access points.
11. Routine InspectionSep 16, 2021

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich preparation cooler's top compartment lid left open and bottom compartment was measured at 8C. Daily temperature log sheet only had check mark written on it without recording this cooler unit's actually temperature
      • Corrective Action: Ensure all cooler units are at 4C or colder for storing higher risk food such as meat, poultry, cheese, dairy products, egg, and fish