Chaco's

1393 Central Street West, Prince George · Restaurant

5 inspections

1. Complaint InspectionApr 24, 2026

   4 infractions

   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: The mechanical glasswasher was not dispensing chlorine sanitizer at the time of inspection, although detergent was dispensing properly. The operator indicated that the sanitizer container had been recently changed. Public Health Significance- Failure of the glasswasher to dispense sanitizer may result in inadequate sanitization of glassware. Improperly sanitized utensils can allow pathogenic micro-organisms to survive and be transferred to food or beverages, increasing the risk of cross-contamination.
     • Corrective Action: The operator advised that a service technician would come later in the day to repair the glasswasher. In the meantime, the operator was instructed to prepare and maintain a quats sanitizer solution (200 to 400ppm) and to manually sanitize all glassware after washing. The operator was also advised to verify sanitizer concentrations using test strips to ensure effective sanitization.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Clutter was observed in the basement storage area, and debris accumulation was noted along the corners of the food preparation area. Public Health Significance- Cluttered storage areas and debris buildup can hinder effective cleaning and pest control. Poor housekeeping may contribute to the spread of pathogenic microorganisms, which can result in foodborne illness.
     • Corrective Action: The operator was advised to reorganize the storage area to allow for proper cleaning and access. The operator was also instructed to ensure staff are trained to routinely clean hard-to-reach areas as part of regular sanitation procedures.
   • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: No internal thermometers were present in the freezer and refrigeration units. Public Health Significance- Without internal thermometers, staff are unable to accurately monitor cold-holding temperatures. Improper temperature control can allow the growth of pathogenic micro-organisms, which may compromise food safety and increase the risk of foodborne illness.
     • Corrective Action: The operator was informed to obtain and install accurate internal thermometers in all refrigeration and freezer units to ensure proper temperature monitoring is maintained.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) No soap was available at the handwashing sink located in the basement dough preparation room. Public Health Significance- The absence of soap at a designated handwashing sink prevents effective hand hygiene. Inadequate handwashing increases the risk of transferring bacteria, viruses, or other contaminants to food and food contact surfaces, significantly increasing the risk of foodborne illness.
     • Corrective Action: The operator immediately provided soap at the handwashing station. The operator was advised to routinely monitor handwashing stations to ensure soap and other required supplies are continuously available.
2. Follow-Up InspectionOct 18, 2024

   3 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Garbage bags were used to cover pizza dough in the basement dough room. Garbage bags are not food safe and may introduce contamination to food that may cause illnesses.
     • Corrective Action: Operator discarded the plastic bag covering the dough and switched to plastic lids.
   • 304 - Repeat Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; Droppings and a hole in the wall were noted in the facility by the soda machine syrup stroage area. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation. Continue to increase cleaning frequency and follow employed pest control company's recommandations.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No paper towel was available at handwash station by the ice machine. (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 equipped with paper towel in dispensers to facilitate proper hand washing.
3. Complaint InspectionOct 10, 2024

   5 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods are stored at above 4°C - Some food items in the prep cooler, as well as in the cooler by the bar storage area, were measured between 6-8 degrees Celsius. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous foods stored above 4°C for more than 2 hours.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods were stored below 60°C - A few pork and beef products were measured between 30-53 °C. Operator stated these products were stored in the hot holding unit for less than 2 hours at the time of the inspection. 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. Reheat any potentially hazardous hot foods stored below 60°C for less than 2 hours to at least 74 degrees Celsius, or discard if stored below 60°C for more than 2 hours.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Some food products in the walk-in cooler were stored on the ground. Garbage bags were used to prep pizza dough. A couple bags of flour and sugar were also left open in the dry storage area. 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, pests, and staff. Store all food products at least 15 cm off the floor. Ensure that only foodgrade packaging, containers, and/or bags are used.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature was less than 71 degrees Celsius at the plate during the inspection. Also observed some dirty utensils were stored in QUATs sanitizer, however the QUATs sanitizer was measured at 200 ppm. Public Health significance - High Temperature Automatic dishwashers must provide a sanitizing rinse at 71 degrees Celsius or more at the plate to sanitize dishware. Gauge temperatures must meet manufacturer's specifications of 180 degrees Fahrenheit (82 degrees Celsius) at the manifold. Dirty utensils cannot be sanitized if food debris and grease are present.
     • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm QUATs soak for 2 minutes for all dishware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. Ensure utensils are stored in a sanitary condition, or are washed and rinsed before placing in sanitizer solution.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility at the bottom of the dry storage area near some packaging material. Operator has professional pest control company employed, and stated that they trapped a couple mice in the past week. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
4. Follow-Up InspectionMay 7, 2024

   2 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Scoop for ice machine is stored on-top of the equipment. Furthermore, there appeared to be some rust build-up on part of the ice machine directly above the area where ice is stored, as well as I did not observe a lid in place for the ice storage compartment at the time of the inspection. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Rust chunks from the ice machine parts can physically contaminate the ice.
     • Corrective Action: Store ice scoop in a sanitary manner and clean and sanitize them regularly; It is recommended to have a separate insert/container used for storage of the scoop. Replace any rusted parts of the ice machine that may lead to contamination of ice, as well as install a lid for the ice machine to protect the ice from contamination.
   • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Inadequate facilities provided for hand washing; handwash sink at the bar did not have paper towel readily available. Operator claims that the dispenser will be installed the following Thursday. 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 that all hand wash stations are 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.
5. Initial InspectionMay 2, 2024

   4 infractions

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Interior of ice machine has debris left over from previous use and exterior grill has build up of dust. Ice scoop stored directly on top of ice machine.
     • Corrective Action: Perform a cleaning of the interior and exterior of the ice machine prior to use. Ensure that ice scoop is stored in a sanitary manner. It is recommended to have a separate cleanable container/insert for the ice scoop or scoop holder.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Bar glass washer was not set up in working order. Not able to verify if glass washer is able to effectively sanitize glass ware at time of inspection.
     • Corrective Action: Ensure that glass washer is in working condition and dispensing sanitizer solution for follow up inspection.
   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Two holes in floor near three compartment sink are present from previous piping that has been removed. Smooth, durable surfaces are required throughout a food establishment to facilitate proper cleaning and minimize pest attractants and eliminate food contamination concerns.
     • Corrective Action: Seal gaps in the flooring. Ensure that flooring is maintained to be smooth, non-absorbent, and easily cleanable.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Hand washing stations not equipped with paper towels, liquid soap at time of inspection. (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 that hand sinks are stocked with liquid soap and paper towels prior to operation.