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Earl's Restaurant

1440 Central Street East, Prince George, V2M 3C1 · Restaurant

Official record from Northern Health →

Inspection summary

Earl's Restaurant has been inspected 5 times by Northern Health Authority since July 5, 2023. The most recent inspection, on April 22, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on July 24, 2024. For example: 205 - Critical Repeat 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 April 22, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 5, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 5, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 22, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

  1. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit was not available at the establishment at the time of inspection, only the approval decal was displayed on the business license. Public health significance- Operating permit confirm that an establishment has been reviewed and approved by Northern Health to operate in compliance with food premises regulation. The absence of an operating permit may raise public concerns about compliance with food safety standards.
      • Corrective Action: The operator was advised to contact Northern Health by email at [email protected] to obtain a copy of the official operating permit. The permit must be received and posted in a conspicuous location once it is received.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A dirty bowl was placed on top of food inserts containing sliced onions. Public Health Significance- Placing dirty items on food containers may result in cross-contamination, introducing physical or biological contaminants into the food.
      • Corrective Action: Correction: The bowl was removed immediately. The operator was educated on proper food protection and the importance of keeping equipment and utensils not intended for food contact away from food and food-contact surfaces..
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: An employee washed hands while wearing a glove. Public Health Significance- Improper handwashing practices may result in ineffective removal of contaminants, increasing the risk of transferring pathogens to food or food-contact surfaces.
      • Corrective Action: The operator was instructed to conduct staff training to reinforce proper handwashing procedures, emphasizing removal of gloves prior to handwashing and correct glove use thereafter.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for potentially hazardous food items in the open top cooler across the grill was measured at 11°C to 15°C. Another open top cooler at the pizza assembly station measured at temperature higher than 4°C. Operator said that they usually run out of food items in these inserts within 2 hours. Public Health Significance - 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: Operator told to use time stickers or to somehow keep track of time period for which the food sits at temperature higher than 4°C. Ensure Potentially hazardous foods must be displayed or held for service above 4°C and below 60°C, for no more than 2 hours, before which time, they must be used, refrigerated or frozen.
  4. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal temperature for prep refrigerator units across from grill and bar was measured at 5.1 °C. Internal temperature of mash potatoes inside refrigerator was measured at 5.4 °C. Internal temperature for chopped lettuce and garlic stored at insert above was measured at 8.5°C and 11.9 °C respectively. Operator is aware of the issue and is working with refrigerator unit suppliers to resolve it. Currently, only small batches of food are kept inside the unit and the inserts above while the rest are stored in a functional walk-in cooler. Operator mentioned that they had implemented temporary corrective actions where ice would be used to cool food items down if temperature is measured above 4 °C. Refrigeration temperature should be maintained at least at 4 °C to prevent pathogens growth that could cause foodborne illness in potentially hazardous foods..
      • Corrective Action: Operator to continue current temporary corrective actions and work with suppliers to repair or replace the refrigeration units. Continue to ensure potentially hazardous foods are not stored in temperature danger zone for more than 4 hours.
  5. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for three food preparation refrigerator units located next to stoves and a chest cooler in the bar area was measured at 5°C to 8 °C. Surface temperature for cut salad ingredients and sauce stored in the pans above refrigeration units were measured at 6 °C to 10 °C. Operator indicate that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours. Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours and monitor refrigeration unit temperatures twice a day. Operator should have a method, such as labeling or a log, to track the time pans are removed from the cooler to ensure they do not exceed the 4 hour hold limit in room temperature.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chlorine Chemical Dishwasher was not dispensing chlorine at the minimum required concentration of 50-100 ppm. Operator investigated the issue and learned that the sanitizer bucket feeding the machine was emptied. Inadequate sanitation of utensil does not reduce the microbial load to a safe levels on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator replaced the empty bottle of chlorine sanitizer bucket with a new one during inspection. Operator to check sanitizer bucket regularly to ensure there were no empty buckets.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap that may potentially allow pest entray was noted on weather sweep of the back door. Small gaps can allow the potential entry of pest into the premises. These pest may carry harmful microbials that may contaminate food and equipment, increasing the risk of foodborne illness.
      • Corrective Action: Operator to replace door sweep.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Handwashing habits on premise were observed. One employee was washing hands with gloves on while another was washing hands without soap. Improper handwashing can cross-contaminate food with hazard that is being carried on employee's hand, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to educate employee on proper handwashing techniquies.

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