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Fly Away Coffee

4141 Airport Road, Prince George, V2N 4M6 · Restaurant

Official record from Northern Health →

Inspection summary

Fly Away Coffee has been inspected 3 times by Northern Health Authority since May 14, 2025. The most recent inspection, on May 11, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on May 11, 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 2 times on April 28, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 28, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 28, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizing solution (quaternary ammonium) was observed to be greater than 200 ppm. Public Health Significance: Sanitizing solution (quat) at high concentration used on food contact surfaces/equipment can leave chemical residue which can contaminate food and lead to adverse health effects if such food is consumed.
      • Corrective Action: Educated employee on-site on how to reduce the concentration to the desired concentration of 200 ppm and how to test for this with the test strip. Employee was able to bring the concentration down to 200 ppm. Operator to ensure concentration does not exceed 200 ppm at all times.
  2. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (butter and cream pods) were stored at a temperature above 4°C. 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 possible food borne illness if these items are consumed.
      • Corrective Action: The butter and cream pods were immediately discarded.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (pastries with cheese filling) were displayed at a temperature above 4°C for more than 18 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 possible food borne illness if these items are consumed.
      • Corrective Action: The food items subjected to temperature abuse were discarded immediately.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. Public Health Significance: Using wiping cloths to clean contact surfaces without submerging them in a sanitizing solution can lead to contamination/cross-contamination of food/food contact surfaces and serve as a breeding site for pathogens.
      • Corrective Action: Employee to ensure paper towels are used in place of wiping cloths (since sanitizer bucket is not available) to clean contact surfaces and discarded after every use.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Paper towel not available at handwashing station. 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. The absence of paper towel for proper hand drying negates the benefits of handwashing.
      • Corrective Action: 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: Employee on-site has no FOODSAFE certificate. Public Health Significance: Lack of training on how to handle food safely, basic hygiene, cleaning and sanitation increases the risk of food contamination/cross-contamination, as such tasks will be ignored or performed incorrectly.
      • Corrective Action: Operator to ensure all staff members enroll and complete the FOODSAFE training and certificates sent to the health authority after completion.
  3. Initial Inspection

    0 infractions

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