Skip to content
Loading map…

Connective (First Avenue Supportive Housing)

160 Ontario Street, Prince George, V2L 5P5 · Restaurant

Official record from Northern Health →

Inspection summary

Connective (First Avenue Supportive Housing) has been inspected 3 times by Northern Health Authority since June 30, 2022. The most recent inspection, on October 31, 2023, 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: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 22, 2023. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on August 22, 2023. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on August 22, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Handles of scoops that are used for sugar and flour were touching the products. High touch surface area such as scoop handles should be stored in a manner that prevents contamination. Staff with dirty hands may touch the handles and transfer the contamination to food product, increasing the risk of foodborne illness.
      • Corrective Action: Operator to store scoop upright so that the handle is not touching the food products.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Two wiping cloth was left on the counter between uses not stored in a sanitizer solution bucket. Employees were not aware that sanitizer buckets needed to be set-up for wiping cloths. Wiping cloths for food contact surfaces and utensils needs to be stored in sanitizer between uses to limit the growth of harmful microbes. Dirty cloth may spread harmful microbes on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Wiping cloth sanitizer buckets were set-up immediately. Operator to continue to set-up buckets for sanitizing food contact surfaces daily.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) There were two washing stations inside the premises. Paper towel dispenser was jammed in one of them and the other dispenser does not have paper towel available. Warm running water, soap and paper towel is required for proper handwashing that removes debris and harmful microbes from the food handler’s hand. Dirty hands may contaminate food and food contact surfaces that can increase the risk of foodborne illness.
      • Corrective Action: A stack of paper towel was set up for the handwashing station. Operator to ensure handwashing stations are stocked with soap, paper towel and warm running water.
  3. Initial Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are stored in respective food bins. This can lead to cross contamination.
      • Corrective Action: Store scoops outside in a separate container to prevent cross contamination.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser was jamming due to manufacturer error. Food operators must be able to wash their hands properly which includes drying them thoroughly to reduce cross contamination risks in the kitchen.
      • Corrective Action: Operator left rolls of paper towels outside of the dispenser. The dispenser is to be replaced or repaired as soon as possible.

Nearby inspected facilities

Own this business? Add a badge to your website