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Deb's Cafe

#107 - 1302 7th Avenue, Prince George, V2L 0G5 · Restaurant

Official record from Northern Health →

Inspection summary

Deb's Cafe has been inspected 2 times by Northern Health Authority since February 8, 2023. The most recent inspection, on April 2, 2024, found no infractions.

1 of 2 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: Food temperature control.

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 once on February 8, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

2 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A flask full of cream was displayed at above 4°C beside the coffee machine at 3:10 PM. Operator was unable to tell the time from when it was kept outside and the surface temperature of the milk was measured at 9°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 discarded the cream from the premise. Operator to ensure all the potentially hazardous foods are stored in working refrigerator at or below 4°C.

Nearby inspected facilities

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