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D'Lanos Family Restaurants

1515 Victoria Street, Prince George, V2N 2L4 · Restaurant

Official record from Northern Health →

Inspection summary

D'Lanos Family Restaurants has been inspected 4 times by Northern Health Authority since December 17, 2024. The most recent inspection, on May 21, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on May 21, 2026. For example: 209 - Repeat 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 2 times on April 20, 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 April 20, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 20, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Meat stored inside cartons was observed to be placed directly on the floor of the walk-in freezer, and flour containers in the preparation area were also stored on the ground. All storage areas are required to have sufficient shelving or supports to ensure that food and food items are maintained a minimum of 15 cm (6 inches) off the floor. Proper elevation is necessary to prevent contamination of food from contact with the floor, equipment, pests, and chemicals which may pose a risk of foodborne illness.
      • Corrective Action: The operator advised that a support is being installed to elevate the flour containers off the floor, and that the meat will be rearranged and stored on shelving.
  2. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer, walk-in cooler and preparation area were stored on the floor. All storage areas are required to have sufficient shelving or supports to ensure that food and food items are maintained a minimum of 15 cm (6 inches) off the floor. Proper elevation is necessary to prevent contamination of food from contact with the floor, equipment, pests, and chemicals which may pose a risk of foodborne illness.
      • Corrective Action: The operator has placed an order for the shelving units and expects it to arrive within one week, at which time installation can be completed.
  3. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The pastry cooler was operating outside the safe temperature range, with an internal temperature of 8.7 °C, which is within the temperature danger zone. According to the purchase records, the pastries have been stored in the cooler for approximately two days. Temperature logs indicate that during this entire period, they were held within the temperature danger zone. Hazardous foods stored above 4 °C fall within the temperature danger zone, which can allow rapid growth of pathogenic micro-organisms. Consumption of temperature abused pastries may increase the risk of foodborne illness.
      • Corrective Action: The operator was informed to discard all the pastries in the affected cooler. A qualified technician has been expected to inspect and repair the pastry cooler to ensure it is capable of maintaining food at 4 °C or below.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer, walk-in cooler and preparation area were stored on the floor. All storage areas are required to have sufficient shelving or supports to ensure that food and food items are maintained a minimum of 15 cm (6 inches) off the floor. Proper elevation is necessary to prevent contamination of food from contact with the floor, equipment, pests, and chemicals which may pose a risk of foodborne illness.
      • Corrective Action: The operator was informed to install adequate shelving and ensure all food items are stored on racks or shelves a minimum of 15 cm (6 inches) off the floor to prevent food contamination and to allow for effective cleaning.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cheese stored in the chest freezer was observed to be left uncovered. Uncovered food is at risk of contamination from freezer debris, condensation, and cross-contamination from other food items. Contaminated foods may pose a risk of foodborne illness if consumed.
      • Corrective Action: The operator was instructed to ensure that all food items, including cheese, are properly covered or stored in suitable containers while in storage.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The quaternary ammonium (quats) sanitizer solution for food contact surfaces was observed to be visibly dirty and below the required concentration, measuring 50 ppm, which is below the recommended range of 200–400 ppm. Sanitizer solutions that are below the required concentration or are visibly dirty are ineffective at reducing harmful micro-organisms on food contact surfaces. Inadequate sanitization increases the risk of cross-contamination and may contribute to foodborne illness.
      • Corrective Action: The operator was instructed to immediately replace the sanitizer solution and ensure quats sanitizer used on food contact surfaces is maintained within the required concentration of 200–400 ppm. The sanitizer solution must be changed whenever it becomes visibly dirty, even if the two-hour replacement time has not yet elapsed
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Proper sanitation was not maintained in the food preparation area. Corners of the preparation area were not adequately cleaned, and some floor surfaces were observed to be sticky. Inadequate cleaning and build-up of food residue may attract pests and support the growth of harmful micro-organisms. Inadequate sanitation will increase the risk of food contamination and may contribute to foodborne illness.
      • Corrective Action: The operator was instructed to carry out thorough cleaning of all preparation areas, including hard-to-reach corners. The operator was also informed to use an appropriate degreasing agent to effectively remove build-up and maintain sanitary conditions.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The chest freezer did not have an internal thermometer available. Freezers can fluctuate in temperature, and without an accurate internal thermometer, the operator cannot confirm that frozen foods are being maintained at –18°C or below, increasing the risk of temperature abuse and potential pathogen survival.
      • Corrective Action: The operator was instructed to obtain an internal thermometer and ensure that temperature readings are routinely monitored and accurately recorded in the temperature log.
  4. Initial Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer were stored on a platform that was not high enough. (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator to install new shelving and ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.

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