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Eastway Esso-KFC

1836 Boundary Road, Prince George, V2N 2H8 · Restaurant

Official record from Northern Health →

Inspection summary

Eastway Esso-KFC has been inspected 4 times by Northern Health Authority since May 30, 2023. The most recent inspection, on April 15, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on April 15, 2026. 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 3 times across 3 separate inspections, most recently on April 15, 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 3 times across 2 separate inspections, most recently on September 18, 2024. 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 June 16, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 5 times across 3 separate inspections, most recently on April 15, 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.

4 inspections

  1. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) The current operating permit was not posted in a conspicuous location visible to the public, as required. Posting the operating permit allows the public to verify that the establishment is approved to operate and boost public confidence.
      • Corrective Action: The operator relocated the permit to a conspicuous location visible to the public at the time of inspection. Operator was informed to ensure the permit remains always posted.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Uneven temperatures were observed in the walk-in cooler: one side measured approximately 3.6 °C, while the opposite side measured approximately 6.5 °C, exceeding the maximum safe cold-holding temperature of 4 °C. The operator reported that the cooler may have been in a defrost cycle. Cold holding above 4 °C can allow the growth of pathogenic micro-organisms, increasing the risk of foodborne illness.
      • Corrective Action: The operator was instructed to immediately relocate all food to areas of the cooler maintaining temperatures at or below 4 °C and to continue monitoring internal temperatures. The Operator contacted a technician to assess the unit.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Grease accumulation was observed on the ventilation hood above cooking equipment. The operator explained that the hood is cleaned every Sunday; however, the scheduled cleaning was missed. Accumulated grease can contaminate food and food contact surfaces and poses a fire hazard.
      • Corrective Action: The operator was instructed to ensure routine cleaning schedules are followed and monitored.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No written food safety plan was available on site at the time of inspection. food safety plans are essential to ensure consistent, safe food handling practices. Their absence increases the likelihood of unsafe food handling, which may lead to food-borne illness.
      • Corrective Action: The operator will provide a copy of the current food safety plan to the Environmental Health Officer via email and ensure a copy is kept on-site and readily available for review at all times.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No written sanitation plan was available on site at the time of inspection. Written sanitation is essential to ensure consistent, safe food handling practices. Their absence increases the likelihood of improper cleaning and cross-contamination, which may lead to foodborne illness.
      • Corrective Action: The operator will provide a copy of the current sanitation plan to the Environmental Health Officer via email and ensure a copy is kept on-site and readily available for review at all times.
  2. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloth 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: Operator moved the wiping cloth from the counter top into the sanitizing solution of 200 ppm QUATs.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator changed sanitizing solutions to maintain an effective concentration 200 ppm QUAT. Use sanitizer test strips to ensure adequate sanitizer concentration.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The facility did not have the thermometers in some of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
      • Corrective Action: Every operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
  3. Follow-Up Inspection

    3 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted in the food premises. A recent decal sticker was displayed on another letter from Northern Health which was not an operating permit.
      • Corrective Action: Operator to have the permit to operate posted in a conspicuous location and ensure it has the valid decal posted on it.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food items in the walk-in freezer were 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: Operator moved the bag of onions to another shelf that was off the ground. 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.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed on the floor in the back storage room. Public Health Significance - Mice feces and flies can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: Operator to clean and sanitize areas with mouse droppings in the back storage area and contact the existing pest control company to put mice traps in the storage area to monitor and reduce pest activity.
  4. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted in the food premises. A recent decal sticker was displayed on another letter from Northern Health which was not an operating permit.
      • Corrective Action: Operator to have the permit to operate posted in a conspicuous location and ensure it has the valid decal posted on it.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods such as cheese, sauces, meat products and chopped vegetables were stored at above 4°C. Internal temperature of cheese and meat was measured at 9°C . These foodproducts were stored in this refrigeration unit for more that 4 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: Potentially hazardous cold foods stored for more that 4 hours in the refrigeration unit were dicarded and other food products were moved to a working refrigeration unit that could maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (mashed potatoes) were stored at about 49°C internal temperature. (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 immediately changed the settings on the hot-holding unit and turned up the temperature to over 60°C. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer as well as a bag of onions in the back storage area were 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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Quats sanitizer concentration was noted at 50 ppm using the Quats test strips. Public health significance - Sanitizer solution should be available in the food premises to ensure adequate dishwashing and sanitizing. Sanitizing solutions must be strong enough (atleast 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately discarded the solution in the sanitizer bucket and prepared a fresh solution which was measured to be at 200 ppm.

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