Crest Hotel
222 1 Avenue West, Prince Rupert, V8J 1A8 · Restaurant
Inspection summary
Crest Hotel has been inspected 5 times by Northern Health Authority since June 13, 2023. The most recent inspection, on June 17, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.
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.
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 May 28, 2026. 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 May 28, 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 once on January 6, 2025. For example:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
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 January 6, 2025. For example:
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
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.
5 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Multiple refrigeration units (specifically the lower cabinets of the prep stations at the front) were observed to be showing high temperatures, and potentially hazardous foods (such as liquid egg whites, sliced vegetables, cheese, and sauces) were found stored at elevated temperatures of approximately 15 °C inside the unit. (Public Health Significance): Refrigeration temperatures for perishable foods must be maintained at 4 °C or lower to prevent the growth of disease-causing bacteria and toxin production.
- Corrective Action: The Kitchen Manager discarded foods that were prepared on the previous day, including egg whites, cheese, and raita (a sauce made from curd). All other foods, including sliced vegetables (mushrooms), sauces, etc., that were prepared on the same day and stored within two hours were moved to another functioning refrigeration unit. All defective refrigeration units and coolers must be repaired or serviced. Monitor and log temperatures regularly, and adjust or repair units as necessary to ensure they maintain a temperature of 4°C at all times when foods are stored.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Sliced lemons were stored in a plastic container that appeared discoloured with blackened areas. The Kitchen Manager reported the container may have become damaged or discoloured from microwaving. The container was not in a clean or sanitary condition suitable for food storage. (Public Health Significance): Damaged or discoloured plastic containers can lead to chemical leaching, especially with acidic foods like lemons, increasing the risk of chemical contamination. Cracked or unsanitary surfaces can also harbour bacteria and transfer contaminants to food, contributing to foodborne illness. 2. The walk-in freezer was overstocked, with food items stored directly on the floor. Excessive storage prevented proper inspection beyond the entry point. (Public Health Significance): Overstocking and improper storage hinder air circulation and temperature control. Storing food on the floor increases the risk of contamination from dirt, moisture, or pests. Limited accessibility also prevents effective cleaning and monitoring, compromising food safety and sanitation standards.
- Corrective Action: 1. Food must be stored in clean, undamaged, and non-absorbent containers to prevent contamination and reduce the risk of foodborne illness. 2. Declutter and reorganize the walk-in freezer to ensure all food items are stored off the floor and clear pathways are maintained to allow adequate airflow and access for inspection, daily cleaning and sanitation, monitoring, and overall food-safety compliance.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Initial Inspection
0 infractions
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed scoops left in product for ongoing use. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
- Corrective Action: Scoops are to be stored out of food in a sanitary manner and clean and sanitize them regularly.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Observed worn out cutting boards that could prevent proper sanitizing and cleaning allowing contamination of food.
- Corrective Action: Plastic cutting boards are to be replaced or the surface is to be shaved down.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: QUAT test strip did not change colour when testing sanitizer solution from QUAT labelled spray bottle. Solution was orange and appeared to be the same as the degreaser agent used in the facility. Other QUAT spray bottles were present that did have the correct concentration of QUAT sanitizer. Improperly labelled chemical containers can prevent proper cleaning and sanitization.
- Corrective Action: Operator to ensure that chemicals are labelled appropriately.
- 209 - Food not protected from contamination [s. 12(a)]
- Initial Inspection
0 infractions