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Frieda's Pizza #2

460 Juniper Road, Quesnel, V2J 4C6 · Restaurant

Official record from Northern Health →

Inspection summary

Frieda's Pizza #2 has been inspected 4 times by Northern Health Authority since October 18, 2022. The most recent inspection, on April 22, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 22, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 22, 2023. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Inadequate plan/construction, the facilities does not have a hand washing station in the food preparation area. Operator uses the two compartmented sink designed for manual dishwashing and/or employee's washroom for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination, from other previously handled foods, contact surfaces like handling door handles if handwashing done in a different room or having dirty water from hand washing splashing onto sanitized dishes that are air drying which may cause foodborne illnesses.
      • Corrective Action: Ensure the handwash station is available in the work area and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Operator was unable to successfully describe the correct method for manual dishwashing. At the time of inspection operator described that they mix detergent and bleach for the wash stage then rinse and air dry. Public Health Significant, mixing sanitizer (chlorine) in the same sink basin with detergent alters the properties of the sanitizer reducing its effectiveness which may cause disease causing micro-organisms to grow on equipment and may lead to foodborne illnesses.
      • Corrective Action: Detergent and sanitizer must never be mixed in the same basin sink for manual dishwashing. Ensure you perform proper manual dishwashing by conducting appropriate; wash, rinse, sanitize step separately then air dry. Use test strips to determine the concentration of sanitizer like for manual dishwashing chlorine should be 100 ppm and dishes soaked for 30 seconds-2 minutes.
  4. Routine Inspection

    0 infractions

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