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Cowpuccino's Coffee House

25 Cow Bay Road, Prince Rupert, V8J 1A4 · Restaurant

Official record from Northern Health →

Inspection summary

Cowpuccino's Coffee House has been inspected 6 times by Northern Health Authority since October 27, 2022. The most recent inspection, on June 10, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on February 4, 2026. For example: 205 - Critical 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 4 times across 3 separate inspections, most recently on June 10, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 2 separate inspections, most recently on June 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 23, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 October 23, 2024. 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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Extra breakfast wraps and sandwiches in the back right refrigerator were left uncovered at time of inspection. Various baked goods in the refrigerator on the left in the back were also without cover. (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
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: All refrigerators have a layer of grime and build up of food debris on shelves and on the bottom at time of inspection. Freezers, espescially the ice cream freezer under the counter require a defrost and deep clean. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all fridges and freezers so they are free of debris. Defrost and sanitize the freezers.
  2. Follow-Up Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: All refrigerators have a layer of grime and build up of food debris on shelves and on the bottom at time of inspection. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all fridges and freezers so they are free of debris.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Bleach sanitizer mixed and stored in a reused container originally used for a cleaner. (Public Health Significance): Having mislabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Mislabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury
      • Corrective Action: Relabel the sanitizer with what is actually in the bottle. (Bleach, sanitizer, 200 ppm). Operator added a label at time of inspection.
  3. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures are slightly elevated (greater than 4°C). Back stand up refrigerator/ freezer combo was at 7.6°C at time of inspection. (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. Operator turned the refrigerator down at time of inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: All refrigerators have a layer of grime and build up of food debris on shelves and on the bottom at time of inspection. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all fridges and freezers so they are free of debris.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was using an all purpose cleaner and not sanitizing surfaces properly. (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: Use a 200 ppm bleach solution to sanitize at all times instead of just a cleaner.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No internal thermometer noted in the back stand up refrigerator/ freezer at time of inspection. (Public Health Significance): Operator cannot determine if the cooler is maintaining a temperature of 4°C or colder without a working internal thermometer inside.
      • Corrective Action: Purchase and add an internal thermometer capable of an accuracy of +/- 1°C to all refrigerator or freezer units within the facility.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: While busy operator did not wash hands after switching tasks between taking orders and preparing food and drinks for customers. (Public Health Significance): Handwashing and proper glove use is the easiest way to prevent foodborne illnesses.
      • Corrective Action: Ensure proper handwashing occurs when switching tasks, for example handling payment/ orders, preparing food, going to the washroom, or taking out the garbage.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Dairy stored both in the dairy fridge and the door of the back fridge above 4°C at 5.4°C. (Public Health significance) - All cold potentially hazardous foods must be stored at below 4°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Store potentially hazardous foods including dairy products in a refrigerator that is capable of maintaining a temperature of 4°C or less. Move excess dairy to downstairs refrigerators until the refrigerators are able to maintain a temperature of 4°C or less.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Breakfast sandwiches and wraps containing potentially hazardous foods were stored in the cold display unit at 6.8°C for more than two hours. (Public Health significance) - All cold potentially hazardous foods must be stored at below 4°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. Breakfast sandwiches and wraps were voluntarily discarded at time of inspection. Potentially hazardous lunch products were not to be displayed until unit can properly reach and maintain a temperature of 4°C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination in the back refrigerator. (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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Flour stored on the floor near the mixers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Place flour in an enclosed food grade container on a shelf that is at least 15 cm off the ground.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer in the coffee bar area requires a defrost and a deep cleaning. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometers found in the condiment fridge. No thermometers found in other fridges.
      • Corrective Action: Obtain working thermometers and have them placed in every fridge and freezer. Monitor temperatures.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hand soap available in the washroom at time of inspection. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • 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.
  6. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Two fridges on in the kitchen are above4°C
      • Corrective Action: Operator adjusted temperature control to a colder setting
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors and equipment require a deep cleaning. .
      • Corrective Action: A deep cleaning schedule needs to be included in the cleaning schedule.
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