Eddies News - Icecream
611 2 Avenue West, Prince Rupert, V8J 1H1 · Restaurant
Inspection summary
Eddies News - Icecream has been inspected 5 times by Northern Health Authority since May 18, 2023. The most recent inspection, on June 4, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
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.
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 3 separate inspections, most recently on June 4, 2026. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
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 2 separate inspections, most recently on May 26, 2023. For example:
315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 2 times on June 12, 2025. For example:
209 - Food not protected from contamination [s. 12(a)]
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
- Routine Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No active sanitizer detected in sanitizer containers or spray bottles. When asked about a sanitizer solution, the Environmental Health Officer was directed to a powder and no sanitizer solution available at time of inspection. Operator also noted they use a commercial product that has a 5 minute wet time for disinfection. (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. A 5 minute wet time for disinfection is not feasible for a food service establishment.
- Corrective Action: Make a solution of the sanitizer available and have it available at all times the facility is open. Alternatively use a 200 ppm bleach or Quats solution. A commercially made disinfectant can be used provided it can be used on food contact surfaces and has a disinfecting time of 2 minutes or less. The current disinfectant may be used for non food contact surfaces within the facility.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Ice cream scoops not stored properly in dipper well after use. Dipper well does not have a continious supply of fresh water needed to keep the scoops clean. (Public Health Significance): If a dipper well is not left on providing a steady stream of fresh potable water can lead to cross contamination of the scoops.
- Corrective Action: Either turn the dipper well on and have a continious flow of fresh water all the time, or submerge the scoops in a 200 ppm solution of bleach or 200 ppm QUAT solution that is replaced every two hours. Another solution is to have an individual scoop for each flavour of ice cream that is rinsed and sanitized after each use.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Frozen fruit in the freezer were without a lid and open to contamination. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. The fan in the freezer if not properly cleaned and sanitized, can blow contamination into the foods present in the freezer.
- Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer solution available for use on food contact surfaces such as counter tops. (Public Health Significance): Sanitizing solutions must be present and in concentrations 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: Make a sanitizer solution that is at the effective concentration of 200 ppm unscented bleach or 200 ppm QUAT). If purchased buy a sanitizer that is food safe, does not have a contact time of more than two minutes, and does not require a potable water rinse step.
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Refrigeration units are lacking thermometers.
- Corrective Action: Equip all refrigeration unit with thermometers. Submit a photo to the Environmental Health Officer once this is completed.
- 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Routine Inspection
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Single spout soft serve machine (left side) measured at 8°C in the storage chamber. The product currently inside is a dairy free mixture of water and commercially sourced soft serve powder which is currently assumed to be a low hazard product. All potentially hazardous cold foods need to be stored at below 4°C to prevent bacterial growth and possibly food borne illness.
- Corrective Action: Monitor, have serviced, or adjust the temperature of this unit so that it can maintain a storage temperature of 4°C or less. If any product remains at the end of the day, please discard as a precaution. Consult with the product manufacturer for storage instructions once the product is mixed or have the product tested at a certified lab for pH and water activity to determine if the mixed product can safely be stored at temperatures above 4°C.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Fantastik Cleaner/Disinfectant was being used for wiping counters. The manufacturer instructions for this product specify that this needs to be rinsed off if used on a surface that contacts food.
- Corrective Action: The operator had a different sanitizer available and mixed a solution during the inspection. When mixed per manufacturer instructions this product creates a 100 ppm chlorine solution which does not require rinsing after use. Operator is recommended to use this product instead of Fantastik.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Refrigeration units are lacking thermometers. Operator has thermometers and checks the temperatures periodically but not an a set routine.
- Corrective Action: Obtain thermometers for each refrigation unit, or ensure that routine temperature checks are being conducted and recorded onto a temperature log.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]