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Fresh Slice Pizza

999 Central Street, Prince George, V2M 3C8 · Restaurant

Official record from Northern Health →

Inspection summary

Fresh Slice Pizza has been inspected 4 times by Northern Health Authority since April 21, 2022. The most recent inspection, on September 10, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

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 3 times across 2 separate inspections, most recently on September 1, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 1, 2026. For example: 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 February 17, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 21, 2022. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

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. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A cooler containing chicken was measured at 6.7°C, exceeding the required cold-holding temperature of 4°C or below. Public Health Significance- Raw poultry maintained above 4°C may support the growth of harmful bacteria such as Salmonella and Campylobacter. Failure to maintain proper refrigeration temperatures increase the risk of bacterial growth and foodborne illness.
      • Corrective Action: During the inspection, the operator adjusted the cooler setting to approximately 0.7°C and indicated that the unit would continue cooling following the adjustment. The operator was instructed to monitor the cooler and verify that the temperature returns to 4°C or below within two hours. The operator was also informed to measure and document the temperature of the cooler.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A prep cooler containing ham and bacon was measured at 9.1°C. Public Health Significance-Potentially hazardous foods held above 4°C may support the growth of pathogenic micro-organisms. Extended exposure to temperatures within the danger zone increases the risk of foodborne illness.
      • Corrective Action: The operator was instructed to ensure the affected food products are used or discarded within two hours if temperature control cannot be maintained. The operator indicated that covers would be used on prep cooler inserts to help retain cold temperatures. The operator was also advised to place smaller quantities of food in the prep inserts.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: its contents. Public Health Significance- Unlabelled chemical containers increase the risk of accidental misuse, chemical contamination of food, food-contact surfaces, or equipment, and may result in chemical poisoning or injury to staff and patrons.
      • Corrective Action: The operator was informed to clearly label the spray bottle with its contents.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler average temperature measured as 7.5°C, not maintaining <= 4°C or improper cold holding temperatures allow rapid bacterial growth, increasing the risk of foodborne illness.
      • Corrective Action: Repair the prep cooler and ensure it is capable of maintaining all potentially hazardous foods at 4°C or colder. Until the prep cooler is repaired and able to consistently maintain temperatures at 4°C or colder, staff are required to limit the storage of any potentially hazardous foods in the prep cooler to no longer than one hour. After one hour, the food must be replaced with product held in the walk in cooler that is maintained at or below 4°C. This interim control measure must be followed at all times to prevent bacterial growth and reduce the risk of foodborne illness.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Damaged or missing weather strip on the back door. *Gaps around exterior doors can allow entry of pests such as rodents and insects 2) Unsanitary conditions under the three compartment sink. *Accumulated debris and moisture can attract pests and support bacterial growth.
      • Corrective Action: 1) Install or repair the weather stripping to ensure the door is properly sealed. 2) Thoroughly clean the area beneath the three‑compartment sinks and maintain it in a sanitary condition.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two unlabelled chemical spray bottles observed during the inspection. *Unlabelled chemicals present a risk of accidental misuse, including chemical contamination of food or food-contact surfaces.
      • Corrective Action: Label all chemical spray bottles with their contents to ensure proper and safe use.
  4. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Proper sanitization of cutting boards and food contact surfaces was not being followed. During the inspection it was observed that knives, food preparation surfaces and cutting boards were not cleaned and sanitized. Absence of adequate sanitation bottles and buckets with cloth was observed.
      • Corrective Action: Unsanitary food contact surfaces with residues on them may contaminate the other foods being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to minimise the chances of contamination. Operator was told to maintain appropriate sanitizing bottles and buckets with cloths. The operator was educated about proper cleaning and sanitization procedures.

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