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Courtyard by Marriott Prince George

900 Brunswick Street, Prince George, V2L 2C3 · Restaurant

Official record from Northern Health →

Inspection summary

Courtyard by Marriott Prince George has been inspected 3 times by Northern Health Authority since January 24, 2023. The most recent inspection, on December 13, 2024, recorded 1 infraction.

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, Food temperature control 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 once on December 13, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 24, 2023. For example: 203 - Critical Food not cooled in an acceptable manner [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 once on January 24, 2023. 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 24, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. A bowl without handle was observed in bulk food containers (e.g Flour and corn meal) Public Health significance - Using a handled scoop reduces the risk of physical and biological contamination. Scoop handles must be kept free from the product to prevent hand contact and contamination. 2. Personal Items (Tumblers) were observed in food storage area/food preparation area. The presence of personal items in food storage areas poses a risk of physical and biological contamination. These items may introduce pathogens or fall into food being prepared contaminating the food product. Public Health significance - Removing personal items minimizes the risk of introducing contaminant to food product
      • Corrective Action: 1. Use food safe scoops in place of bowls to prevent direct hand contact with bulk foods. 2. Staff voluntarily remove personal items from food storage area. Ensure personal items should be stored in a designated areas separate from food area or food preparation areas.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two buckets of vegetable broth were found on the counter top with the surface temperature of the broth measured at 33°C and 38°C respectively. When asked the operator was not sure about the time they were moved outside the soup kettle. Improper cooling of foods can cause an increase in the number of harmful organisms, which may lead to food borne disease if consumed by customers. To prevent this, all potentially hazardous foods must be cooled to 20°C within 2 hours and transferred to a working refrigerated. Marinated chicken pieces are seen kept outside on a rack and the surface temperature measured to be at 22°C. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: Operator voluntarily discard the food. Education on proper cooling methods were provided and an email with information has been sent along with this report.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloths used for wiping food contact surfaces were not stored in sanitizing solutions in the kitchen area. There were no sanitizer buckets observed to be used for storing wiping cloths. (Health Significance)
      • Corrective Action: Wiping cloths, especially when moist, can become breeding grounds for disease-causing microorganisms that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Ensure wiping cloths are stored in an adequate sanitizing solution when not in use. The sanitizing solution should be changed as often as necessary (preferably every 2 hours) to maintain the recommended concentration residual for the sanitizer. Operator moved all the wiping cloth to laundry and will use buckets filled with sanitizer to store them when in use.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Two out of three handwashing sinks were missing paper towels.Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food.
      • Corrective Action: Operator to install paper towels at the two handwashing stations.

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