China Taste

3601 Massey Drive, Prince George, V2N 4E6 · Restaurant

8 inspections

1. Follow-Up InspectionMay 22, 2026

   2 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Observed Operator put bucket of vegetables directly on top of another bucket of vegetables whith no lid. (Public health significance) - Food items should always be covered to prevent cross-contamination, such contaminated food, if consumed, may result in food-borne illness.
     • Corrective Action: Operator to ensure that all food items are covered. It was also advised that the Food handler should take a refresher on their food-handler training. Operator covered the food items with a lid at the time of inspection.
   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
     • Corrective Action: Ensure that wiping cloths are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses. Operator transferred the wiping cloths in the bleach water aanitizer solution at the time of inspection.
2. Follow-Up InspectionApr 30, 2026

   6 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Several food containers in the cooler by the stove area were uncovered. (Public health significance) - Food containers when uncovered may cause coontamination of food items, such contamined food items if consumed, can result in food-borne illness.
     • Corrective Action: Ensure that all the food containers are covered.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Several scoops were observed to be submered in dry food items. (Public health significance) - Scoops for transferring food items are subject to bare hand contact which can contaminate the food items with pathogens and potentially cause food-borne illness if consumed.
     • Corrective Action: Operator immediately removed the scoops and washed them in the dishwasher at the time of inspection.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Glass lights in the walk-in cooler were not enclosed in a covering (Public health significance) - Uncovered glass lights can be accidently shattered and can cause physical contamination of food items, such coontaminated food items if consumed can cause serious health effects.
     • Corrective Action: Operator to ensure that the lights in the walk-in cooler are covered or replaced to plastic ones.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Operator was observed to use unsanitary laddle to transfer food items at the time of inspection. (Public health significance) - Unsanitary equipments can contaminate the food items and may result in food-borne illness if the food items are consumed.
     • Corrective Action: Operator to ensure that they are aware of safe food-handling practices. Operator was advised to wash the laddle at the time of inspection. Operator was advised to enroll in a foodsafe level 1 or an equivalent course at the time of inspection.
   • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: (CORRECTED DURING INSPECTION) Food handling equipements were observed to be hanged above the hand washing sink. (Public health significance) - Placing food handling equipments above the hand washing sink subjects them to contamination by splashes, food items can get contaminated if these equipments are used and can ultimately result in foodbone illness.
     • Corrective Action: Operator removed the food handling equipments above the hand washing sink at the time of inspection.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Wiping cloths were observed to be stored in a bucket with no sanitizer solution inside. Public health significance) - Wiping cloths can harbour pathogens and must always be stored in an appropriate food grade sanitizer solution such as bleach in order to ensure continous sanitation of food contact surfaces.
     • Corrective Action: Operator was advised to use the Quat sanitizer solution in spray bottle instead at the time of inspection
3. Routine InspectionApr 13, 2026

   7 infractions

   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Fried shrimps and fried chicken were observed to be cooled at room temperature. Public Health Significance - Cooling food items should occur in two steps (60°C-20°C) within 2 hours and (20°C to 4°C) within 4 hours. Improper cooling causes the food items to be left in the temperature zone for too long which can cause growth of illness causing pathogens. Such food items if consumed may result in food borne illness.
     • Corrective Action: Operator was requested to transfer the cooked food items into the refrigerator at the time of inspection.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Whislt transferring a container of marinated chicken, the food handler placed the container on a garbage bin. Public Health Significance - Storing a container that contains food item on top of a garbage bin is considered unsanitary and can cause contamination of food items, such contaminted food items if consumed, may result in foodborne illness.
     • Corrective Action: Operator was requested to remove the container above the garbage bin at the time of inspection, they were also educated on the importance of food safety.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: (CORRECTED DURING INSPECTION) Observed cutting boards to be placed above the hand washing sink in the kitchen. Public Health Significance - Placing clean cutting boards above the hand washing sink subjects them to contamination by splashes, food items can get contaminted if these boards are used and can ultimately result in foodbone illness.
     • Corrective Action: Operator removed the cutting boards at the time of inspection.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Wiping cloths for food contact surfaces left on the counters between use. Public Health significance - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
     • Corrective Action: Operator transferred the wiping cloths into the sanitizer bucket at the time of inspection.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Noticeable build-up of grime and food-debris throughout the food-preparation area. Pubic Health significance - improper sanitation can lead to pest infestations and cross-contamination of food.
     • Corrective Action: Clean all surfaces of the facility, including floors, walls, and behind equipment.
   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Several surfaces of shelving in the kitchen were made up of raw wood that caused moisture retention, rendering them difficult to cleaning and sanitizing. Public Health significance - Materials like raw wood will absorb mositure and harbor and allow growth of pathogens. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
     • Corrective Action: Refinish surfaces such that they are smooth, impervious to mositiure and easy to clean and sanitize.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) A sanitizer bucket was placed in the hand washing sink at the time of inspection. Public Health Significance - Blocking the hand washing sink can cause the staff to skip proper hand hygiene, allowing germs from raw food, garbage, surfaces, or the washroom to be transferred to food items, food contact surfaces, and utensils and equipment. This can directly lead to foodborne illness.
     • 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. The staff removed the sanitizer bucket from the hand washing sink at the time of inspection.
4. Follow-Up InspectionFeb 16, 2024

   0 infractions

5. Follow-Up InspectionFeb 14, 2024

   6 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Flour containers use bowls as scoops. Bowls are covered with flour.
     • Corrective Action: Switch to proper scoops with handles. Ensure scoop are cleaned and washed regularly.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Non-food grade plastic containers are used throughout the facility to food products. Food directly touches non-food grade plastic.
     • Corrective Action: Food needs to be stored in food grade containers if they directly touch the plastic. Replace non-food grade containers with food grade containers.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Most food items are covered, but there is still a noticeable amount of items left uncovered.
     • Corrective Action: Please ensure food is covered and protected from contamination when stored.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Some knives are stored between a table crack. This area is not proper and not kept clean Other knives are stored on a rack against the wall. Wall is not clean.
     • Corrective Action: Please ensure knives are stored properly and areas are kept clean.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The main areas in the kitchen have been cleaned up, but some other areas still need cleaning to complete the whole kitchen.
     • Corrective Action: Continue to clean the other areas pointed out during the inspection.
   • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Some freezers are damaged and fixed with duct tape. Some have significant frost build up inside.
     • Corrective Action: Work towards replacing damaged freezers over time. Ensure freezers are routinely cleaned and frost build up is removed.
6. Follow-Up InspectionJan 23, 2024

   4 infractions

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods are stored at above 4°C. Surface temperature of some food products within the walk-in cooler were measured between 5-6°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: 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. Dispose of any potentially hazardous foods that have been stored above 4°C for more than 2 hours.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. Non-food grade plastic is used throughout the facility to store food products. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Scoop handles must be kept free from the product to prevent hand contact and contamination
     • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients. Replace all plastic containers with food-grade plastic, or provide evidence that plastic containers used are foodgrade.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Noticeable build-up of grime and food-debris throughout the food-preparation area. For example, storage racks and walk-in cooler door. Exterior of some of the equipment were noticeably dirty as well. Pubic Health significance - improper sanitation can lead to pest infestations and cross-contamination of food.
     • Corrective Action: Clean all surfaces of the facility, including floors, walls, equipment, and behind equipment/storage areas. All storage containers also need to be cleaned and sanitized.
   • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Some of the freezers were damaged, with duct-tape covering part of the lids. Cardboard was re-used throughout the facility, and was not in a sanitary manner at the time of the inspection. Duct tape, raw wood, & styrofoam were also observed in some areas being used as food contact surfaces or storing food containers/equipment on. Public Health significance - Cardboard, duct tape, raw wood, and stryofoam cannot be cleaned and sanitized.
     • Corrective Action: Replace or resurface all surfaces that cannot be easily cleaned, isn't smooth, or that absorbs moisture.
7. Complaint InspectionJan 22, 2024

   7 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. Processed vegetables, bean sprouts, meat, and sauces were left at ambient temperatures, with internal temperatures measured between 10-11.8°C. Multiple food products within the walk-in cooler were measured between 8-9°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: Dispose of all potentially hazard foods that have been stored above 4°C for more than 2 hours. Monitor and adjust the temperatures or have serviced, as required. All food products that were stored at ambient temperatures were disposed of during the inspection.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination. Non-food grade plastic is used throughout the facility to store food products. Uncovered containers with bean sprouts and chicken were stored on the floor during the inspection. 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. Replace all plastic containers with food-grade plastic.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Utensils and equipment were noticeably dirty, with noticeable amount of grime throughout the facility. Public Health Significance - inability to maintain equipment, utensils, and food contact surfaces in a sanitary manner can lead to cross-contamination and foodborne illness.
     • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are cleaned and sanitized, and are kept in a sanitary condition.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No 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 chlorine soak for 2 minutes for all dish ware. 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.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Noticeable build-up of grime and food-debris throughout the food-preparation area. Pubic Health significance - improper sanitation can lead to pest infestations and cross-contamination of food.
     • Corrective Action: Clean all surfaces of the facility, including floors, walls, and behind equipment.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Some of the freezers were damaged, with duct-tape covering part of the lids. Cardboard was re-used throughout the facility, and was not in a sanitary manner at the time of the inspection. Duct tape, raw wood, & styrofoam were also observed in some areas being used as food contact surfaces or storing food containers/equipment on. Public Health significance - Cardboard, duct tape, raw wood, and stryofoam cannot be cleaned and sanitized.
     • Corrective Action: Replace or resurface all surfaces that cannot be easily cleaned, isn't smooth, or that absorbs moisture.
   • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: Thermometer in the walk-in cooler was not accurate at the time of the inspection.
     • Corrective Action: Replace or recalibrate thermometers.
8. Complaint InspectionMay 16, 2022

   0 infractions