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Fortune Palace Restaurant

4088 Hollandia Drive, Prince George, V2N 4K9 · Restaurant

9 inspections

  1. Complaint Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bean spouts and portioned vegetables were stored inside the cooler uncovered. Contamination from shelves above may fall into these items, contaminating them and increasing the risk of foodborne illness.
      • Corrective Action: Operator moved portioned vegetable to a covered container. A lid was found for the bean sprot bucket and it was covered.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher was not able to achieve a final rinse temperature of 71°C at time of inspection. Temperature at the plate was measured at 67.5 °C. Inadequate sanitation of utensils could result in survival of pathogens on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator had set up a manual sanitization container with chlorine at approximately 100ppm. They are waiting on new parts for their dishwasher.
  3. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A considerable amount of food is stored in non-foodgrade containers. Non-food grade containers may introduce plastic and other chemical contaminants into food. This was addressed during the last inspection in June 2023. Since then, the operator has ordered and replaced several non-foodgrade containers. Operator mentioned that supply and availability for food grade containers has been limited. Operator was able to order some, but not the full amount required for the restaurant. A good amount of supply is on back order. Operator will be replacing containers based on risk. For example. damaged/degraded containers and ones containing acidic food will go first.
      • Corrective Action: Replace all non-foodgrade containers that contain unpackaged food with approved foodgrade containers.
  4. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  5. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored in walk-in freezer were stored on the ground. Some foods (i.e., raw meat) stored above 15 cm (6 inches) were not covered and stored above prepared food. Additionally, some foods in the walk-in freezer were not stored in foodgrade containers. Some foods were also not covered and not stored in foodgrade containers inside the walk-in refrigerator. Public health significance: Food stored below 15 cm and in non-foodgrade containers is prone to biological, physical, and chemical contamination. Uncovered food may also lead to contamination from the environment or lead to cross-contamination of other stored foods. Consumption of contaminated food may lead to foodborne illnesses.
      • Corrective Action: Store all foods in the walk-in freezer and walk-in refrigerator at least 15 cm above ground, inside foodgrade containers if applicable, and have them kept covered.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ventilation hood was noticeably stained with grease. Equipment (e.g., meat clever) used for processing raw meats were left unattended and soiled on food contact surfaces. Public health significance: Cross-contamination of food from equipment increase the risk of foodborne illnesses.
      • Corrective Action: Clean ventilation hood from grease and smoke stains. All equipment should be cleaned, sanitized, and dried after each use.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Non-food contact surfaces in the dry storage area were visibly filthy. Mice feces were found behind corners of shelves between the walls. Public health significance: Unsanitary conditions attract pests by providing source of food and harbourage for them. Dry food stored under unsanitary conditions may be contaminated by pests and increase the spread of harmful microorganisms that they carry. Consumption of these contaminated food may lead to serious foodborne diseases.
      • Corrective Action: Remove mice droppings using personal protective equipment and dispose carefully; clean and sanitize effected areas. Clean debris and food from floors, shelves, and all non-food contact surfaces in the dry storage/receiving area.
  6. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: -Observed food in the small kitchen refrigerator not covered. Covering food when storing it in the refrigerator helps prevent debris and/or pathogens from getting into the food which may cause foodborne illnesses when consumed. -Observed Spring Rolls not covered under the hood that had noticeable grease build up that may drip onto the open spring roll contaminating the food. -Sauce that was open placed under an electronic bug zapper, flies/bugs can get blown into the food which could contaminate the food. - Raw meat in the walk-in freezer was stored above the ready to eat food. Raw meat should be stored below the ready to eat foods to prevent cross-contamination of food.
      • Corrective Action: -Ensure that all food in the fridge is covered to prevent physical or biological contaminants in the food and raw meat is stored on the bottom shelves in the freezer to minimize the risk of raw meat contaminating ready to eat food or produce. -Ensure that the exhaust hood is regulary cleaned to avoid grease build-up. -Food must not be stored under the electronic bug zapper.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Observed a bowl used as a scoop for cornstarch. Equipment without handles should not be used for scooping food as it is difficult to identify same had contact area which in may cause cross contamination.
      • Corrective Action: Ensure that scoops used on the facility are of suitable design with a handle to prevent cross contamination. Education provided during time of inspection and operator removed the bowl.
  7. Follow-Up Inspection

    6 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bowl was left in product for ongoing use in ingredient bin. Food items were stored on the ground, including in a colander. Plastic containers were being used for food storage and the operator was unsure if they were food grade. Chicken was being thawed in direct contact with the sink. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Food items stored on the ground and in direct contact with a sink can become contaminated with cleaning chemicals and disease-causing microbes. Non-food grade plastic can contaminate food items with chemicals and micro-plastics.
      • 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. All food should be stored at least 15 cm off the ground, and must also be stored in food grade containers. Food items should ideally be thawed in sanitized containers instead of directly in contact with the sink (however, the sink can be used if thoroughly cleaned and sanitized before use).
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided acceptable written food handling procedures. Working on their Food Safety Plan.
      • Corrective Action: Provide a written copy of the facilities Food Safety Plan using the templates previously provided.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine soak for 2 minutes for all dish ware after cleaning. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food contact surfaces were kept clean and sanitary, however other areas were noticeably dirty. Public Health significance - Contamination of food can still occur if non-food contact surfaces are not kept clean and sanitary, and can also attract and provide food for pests.
      • Corrective Action: Increase cleaning frequency of less frequently cleaned areas of facility (e.g., around the dishwasher and under the deep fryers). Add these items as part of the cleaning schedule in the Sanitation plan.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided acceptable written sanitation procedures.
      • Corrective Action: Provide a written copy of a Sanitation plan using the template provided previously.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Other staff have FOODSAFE level 1, but the operator is working on completing it themselves.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  8. Follow-Up Inspection

    6 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bowls used as scoops are left in product for ongoing use in ingredient bins. Some food was stored without covers, or were on the ground. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Food may become contaminated when stored without covers or when on the ground.
      • 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. Ensure that food is properly stored and covered, and is also not stored on the ground.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator did not have Food Safety or Sanitation plans on-site during the inspection. Public Health Significance - Food Safety plan are written steps to ensure that food is kept safe from the time it is received to the time it is served to the public. Sanitation plans are written steps to ensure that the facility remains clean and sanitary to prevent contamination of food.
      • Corrective Action: Prepare Food Safety and Sanitation plans - EHO attached guidelines and templates with previous inspection report.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine soak for 2 minutes for all dish ware after washing. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door by deep fryer was left open during inspection. Public Health significance - open doors allow entry of pests such as mice and flying insects.
      • Corrective Action: Install a screen on the door or keep the door closed.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Some employees did not have clean clothing or have hair control (e.g., hair nets or hats). Some staff also had long unclean nails, and improper hand hygiene. Public health significance - improper hygiene of employees can lead to contamination of food and foodborne illness.
      • Corrective Action: All staff must wear hair control and clean clothing. Nails must be kept short and clean, and hands must be washed after touching self, going to the washroom, smoking, touching cash or raw meat, or otherwise after potential contamination.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: A person in charge who has Level 1 FoodSafe training must be in the establishment at all times while in operation. Ensure staffing schedules allow for FoodSafe trained personnel to be present at all times. Recommend that all staff have FoodSafe Level 1 training.
  9. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls used as scoops are left in product for ongoing use in ingredient bins. Some food was stored without covers, or were on the ground in the freezer. Some raw meat was stored above ready to eat food and produce in cooler. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Food may become contaminated when stored without covers or
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact; ensure scoops are stored in a sanitary manner. Clean and sanitize scoops regularly. Ensure that food in storage is properly covered and organized with ready to eat food and produce stored above raw meat.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator did not have Food Safety or Sanitation plans on-site during the inspection. Public Health Significance - Food Safety plan are written steps to ensure that food is kept safe from the time it is received to the time it is served to the public. Sanitation plans are written steps to ensure that the facility remains clean and sanitary to prevent contamination of food.
      • Corrective Action: Prepare Food Safety and Sanitation plans - EHO has attached guidelines and templates with inspection report.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71 degrees Celsius. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71 degrees Celsius or more to sanitize dishware. Gauge temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe training has expired, and no other staff on the premises has FoodSafe Level 1 training. Public Health Significance - FoodSafe training ensure that food handlers prepare food in a safe and sanitary manner to prevent foodborne illness.
      • Corrective Action: A person in charge who has Level 1 FoodSafe training must be in the establishment at all times while in operation. Ensure staffing schedules allow for FoodSafe trained personnel to be present at all times. Recommend (but do not require) that all staff have FoodSafe Level 1 training.