Skip to content
Loading map…

CrossRoads Tap & Kitchen

5224 Domano Boulevard, Prince George, V2N 4A1 · Restaurant

Official record from Northern Health →

Inspection summary

CrossRoads Tap & Kitchen has been inspected 3 times by Northern Health Authority since March 6, 2023. The most recent inspection, on June 5, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on June 5, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 June 5, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 6, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 5, 2023. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Raw fish and marinated chicken are stored at above 8.7°C inside cooler underneath grill. Containers for the proteins are dated June 3rd. All potentially hazardous foods must be stored at below 4°C to limit pathogen growth that may lead food borne illness.
      • Corrective Action: Operator discarded raw fish and chicken. Ensure potentially hazardous food are not stored in the drawer until it can maintain 4°C. Continue to monitor and adjust the temperature of cooler as needed.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black debris can be seen on the inside of ice machine. Dirty equipment may contaminate ice and increase risk of illness.
      • Corrective Action: Operator to re-clean ice machine.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer detected in glass washer in bar area. Automatic glass washers must provide a minimum concentration of 12.5 parts per million (ppm) of iodine as required to effectively sanitize glassware.
      • Corrective Action: Operator replaced the empty chemicals inside glasswasher and re-clean all cups. Ensure staff monitor chemical levels regularly.
  2. Complaint Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Staff coffee and baked goods were observed stored on a cart near food tray. Signage beside the tray stated that staff should not be putting personal items in this area. Phone seen stored on shelving near meat slicer. Personal items should not be kept in food storage/food handling areas in order to limit potential for cross-contamination.
      • Corrective Action: Items were moved during inspection. Operator is aware that this is not an acceptable practice and is to inform staff to keep personal belongings stored separately from food storage areas and food contact surfaces.
  3. Initial Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A coffee mug used by an employee was observed to be placed next to the sandwich cooler in the kitchen. This can pose a risk of contaminating the food prepared in this area.
      • Corrective Action: operator is to educate employees to store personal items in designated areas separate from the kitchen.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer in the prep area was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces,
      • Corrective Action: The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused. The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.

Nearby inspected facilities

Own this business? Add a badge to your website