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College of New Caledonia-Caf

3330-22nd Avenue, Prince George, V2N 1P · Restaurant

Official record from Northern Health →

Inspection summary

College of New Caledonia-Caf has been inspected 3 times by Northern Health Authority since March 11, 2024. The most recent inspection, on July 4, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on November 21, 2024. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 21, 2024. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 11, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 11, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored above 4°C; Some baked goods with cheese & vegetables (e.g., feta & spinach) were stored at ambient temperatures. Surface temperature for some of the food products stored in the open-faced serving coolers were also measured between 10-13°C; Operator stated that these were recently prepared and placed inside the cooler. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone - to prevent bacterial growth and possible foodborne 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 that are stored within the danger zone for more than 2 hours, or an unknown period of time. Baked goods that contain processed vegetables and/or dairy need to be cold-held, hot-held, or need to be tested for their water activity to ensure that bacterial growth will not occur if they are stored at ambient temperatures.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloth left on the counters between use. Public Health significance - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200-400 ppm QUATs or use single-use disposal paper towel. Mix according to the manufacturer's specifications.
  3. Initial Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C; Some baked goods with cheese & vegetables (e.g., feta & spinach) were stored at ambient temperatures. Improper cooling of cooked foods stored in the front service coolers were also observed (e.g., bacon mac and cheese was measured at 29.9 Celsius). Processed vegetables and other food products stored in one of the prep coolers were also measured at 11.9°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. After cooking, if food products are not served immediately or hot-held they must be cooled from 60°C to less than 20°C in 2 hours, and then from 20°C to less than 4°C to prevent bacterial growth as some spore-forming bacteria can survive the cooking process.
      • 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 that may have not have been cooled properly, or were stored within the danger zone for more than 2 hours. Operator also agreed to hot-hold the baked goods with cheese & vegetables instead of storing at ambient temperatures in the future; another option is to have their water activity tested.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: A wiping cloth was left on a spray bottle between use. Public Health significance - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store reusable wiping cloths in a sanitizing solution (e.g., 200-400 ppm QUATs) when they are not being used, or only use single-use disposable paper towel. Mix sanitizers according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed some build-up of food debris on some of the dry storage racks and couple other areas of the kitchen (e.g. by condensed milk cans and the inside of Freezer #5).
      • Corrective Action: Ensure that all surfaces are cleaned on a regular basis so that they are maintained in a sanitary condition.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Some spray bottles do not have labels. Public Health significance - Improperly labelled chemicals can lead to accidental misuse or mixing of incompatible chemicals.
      • Corrective Action: Ensure that all spray bottles are accurately labelled with their chemical contents.

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