Dolly's Fish Market

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

5 inspections

1. Follow-Up InspectionAug 27, 2025

   1 infraction

   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: No active sanitizer was detected in sanitizer containers or spray bottles. It was observed that the operator was using scented laundry bleach, which is not effective for sanitizing food contact surfaces and counters, and was measured at 10 ppm chlorine. No test strips were available on site for staff. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent contamination of staff, clients, or food through contact with improperly cleaned surfaces.
     • Corrective Action: The operator was educated on the appropriate sanitizers and bleach products specifically intended for sanitizing food contact surfaces. Sanitizing solutions must be changed/prepared as needed to consistently maintain an effective concentration of (200 ppm chlorine or 200 ppm QUATs). The operator must ensure that staff regularly verify the concentration of sanitizing solutions using appropriate test strips to maintain effective sanitation throughout facility operation.
2. Routine InspectionJul 23, 2025

   6 infractions

   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping/dirty cloths left on the counters between use. (Public Health significance):Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Wiping cloths used to sanitize countertops and food contact surfaces must not be left on counters after use. They must either be immersed in a sanitizing solution between uses (100 ppm chlorine or 200 ppm QUATs), stored separately away from food-contact areas, or discarded as needed to prevent contamination.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: No sanitizing solution was observed in the main kitchen area at the time of inspection. A spray solution of chlorine with a concentration of 50 ppm was found at the beverage/cash counter area; however, this concentration is not adequate for effective sanitization . (Public Health Significance): The lack of sanitizer means surfaces might not be effectively sanitized, potentially leading to bacterial contamination of food and food contact surfaces. Sanitizing solutions must be prepared at an effective concentration to destroy bacteria on food-contact surfaces.
     • Corrective Action: Sanitizing solutions must be changed/prepared as needed to consistently maintain an effective concentration of (100-200 ppm chlorine or 200 ppm QUATs). The operator must ensure that staff regularly verify the concentration of sanitizing solutions using appropriate test strips to maintain effective sanitation throughout facility operation.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The sanitary conditions of the kitchen showed excessive grease, dirt, and food buildup in multiple areas, including kitchen counters where food is prepared, equipment surfaces and handles, the dishwashing area, walls next to handwashing stations, the paper towel dispenser,door handles of equipment, shelves (both in the kitchen and walk-in cooler), and floors and walls throughout the entire kitchen. (Public Health Significance): Grease, dirt, and food debris in the kitchen create an environment conducive to bacterial growth, leading to a higher concentration of harmful pathogens and an increased risk of foodborne illnesses. Contaminated surfaces can result in direct contamination and cross-contamination, posing a significant public health risk if not properly cleaned and sanitized.
     • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, utensils, prep counters, food contact surfaces, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Worn-out cutting board with deep grooves observed to be used in the kitchen at the time of inspection. (Public Health Significance): Damaged or unsanitary equipment and food contact surfaces can harbor bacteria and are difficult to clean effectively, increasing the risk of cross-contamination, food contamination, and foodborne illness.
     • Corrective Action: All damaged utensils and food contact surfaces, such as cutting boards and spatulas, must be replaced with smooth, clean and durable alternatives if they become excessively worn, damaged, or develop hard-to-clean grooves. This is essential to ensure proper sanitation and reduce the risk of food contamination.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, the handwashing station in the kitchen was observed to have a pasta container placed on the sink, which was obstructing employees from effectively washing their hands. (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.
   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation:
     • Corrective Action: The operator of this facility must ensure that, in their absence from the food service establishment, at least one employee present holds a valid FOODSAFE Level 1 certification or its equivalent.
3. Follow-Up InspectionJun 19, 2024

   0 infractions

4. Routine InspectionMay 13, 2024

   6 infractions

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Operator was not able to present the permit to operate. A recent decal sticker was displayed on another license from BC gov which was not an operating permit.
     • Corrective Action: Operator to obtain a copy of the operating permit for the food mobile and have the valid decal posted on the permit.
   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Improper cooling procedures for soups were observed. Large pots of soups were observed to be cooling in cold water bath for more than 3 hours. Public Health Significance - Improper cooling may expose the PHFs to Temperature Danger Zone and may lead to growth of bacteria. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Staff was told to portion out the soups into multiple containers to allow faster cooling. Potentially hazardous foods that are cooled after cooking should be cooled from 60°C to 20°C in less than 2 hours and from 20°C to 4°C in less than 4 hours.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Surface temperature for potentially hazardous food items in one of the refrigeration untis was measured at 11°C and internal temperature of sour cream was measured at 9°C. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
     • Corrective Action: Staff immediately moved all PHFs to the walk-in cooler. Operator to repair or replace refrigeration unit as soon as possible. Do not store any food items in this refrigerator until it is able to maintain 4°C or lower.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Various implements used as scoops are left in product for ongoing use including ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food items in the walk-in cooler and dry storage area were observed to be stored on the ground (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: 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.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Back door has a gap on the left side corner that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
     • Corrective Action: Operator must ensure back door is properly sealed to prevent entry of pests.
5. Routine InspectionMar 28, 2023

   0 infractions