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Chef Neup's Kitchen

523 9th Avenue West, Prince Rupert, V8J 2S9 · Restaurant

Official record from Northern Health →

Inspection summary

Chef Neup's Kitchen has been inspected 3 times by Northern Health Authority since March 20, 2025. The most recent inspection, on January 14, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on November 19, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on March 20, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 January 14, 2026. For example: 105 - Remote Inspection

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. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by video on 14-Jan-2026. The operator submitted video evidence that the outstanding violation from the previous inspection. Environmental Health Officer was unable to do an on-site inspection at this time.
      • Corrective Action: N/A
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No chlorine sanitizer detected. (Public Health Significance): Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dishware. 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.
  3. Initial Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to the hallway with the washrooms was observed to have a grate but no screen providing space for pests to enter into the facility. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Add a screen to the door to prevent pests from entering the facility, or otherwise replace the door to prevent pests from entering the facility.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves found in the dry storage area and near the front of the kitchen. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
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