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Coffee Garden/Winston's

770 Brunswick Street, Prince George, V2L 2C2 · Restaurant

Official record from Northern Health →

Inspection summary

Coffee Garden/Winston's has been inspected 4 times by Northern Health Authority since September 8, 2022. The most recent inspection, on January 21, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 2 separate inspections, most recently on January 21, 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 4 times across 4 separate inspections, most recently on January 21, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 21, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on September 8, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

4 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Meat in plastic warps and trays are sitting on the floor of the freezer. Food must be stored at least 15 cm above ground to limit risk of contamination.
      • Corrective Action: Operator to re-organized freezer. Ensure food products are not stored on the ground.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Debris can be seen at the top part of ice machine. Debris may harbour pathogen and increase the risk of illnesses.
      • Corrective Action: Operator to clean ice machine. Ensure it is sanitized and cleaned regularly.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Paper towel is missing from hand washing station at the centre of the kitchen. Handwashing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure all handwashing sink have paper towel.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. The temperature rose up after running few cycles. High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet manufacturer's specifications.
      • Corrective Action: 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. Educate employees on running empty cycles until the desired temperature is reached on the mainfold.
  3. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (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 (200 ppm unscented bleach, 400 ppm QUAT)- follow manufacturer's specifications). Have manufacturer provide test strips so you can check sanitizer solutions on site.
  4. Routine Inspection

    5 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Moldy food stored in cooler on premises. (Public Health significance) - All foods on the premises must be wholesome and free from spoilage. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
      • Corrective Action: Remove all foods that are spoiled or otherwise unfit for human consumption from the premises. Ensure to label all food with dates for easier monitoring of spoilage.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures for banquet beer cooler containing milk was slightly elevated (approximately 8°C) (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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowl used as a scoop was left in ingredient bin for ongoing use. Other scoops in ingredient bins were noticeably dirty. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: 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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods 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 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm QUAT (or 100 ppm chlorine) soak for 2 minutes for all dish ware. 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.

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