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Fulin Restaurant

340 Anderson Drive, Quesnel, V2J 1G2 · Restaurant

Official record from Northern Health →

Inspection summary

Fulin Restaurant has been inspected 3 times by Northern Health Authority since February 23, 2023. The most recent inspection, on May 30, 2024, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 4 times across 2 separate inspections, most recently on May 30, 2024. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 on May 30, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on March 7, 2023. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 23, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 30, 2024. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

3 inspections

  1. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator mix detergent and chlorine for manual dishwashing, operator was unable to successfully describe the correct method for manual dishwashing; proper wash, rinse, and sanitize step. (Public Health significance) -Mixing detergent with sanitizer may reduce the effectiveness of the sanitizer and inadequate sanitizing rinse solution may lead to cross contamination and foodborne illnesses. Provide a minimum concentration of 100 parts per million (ppm) unscented bleach solution or 200 ppm quats as required to effectively sanitize dishware.
      • Corrective Action: Immediately initiate manual dish washing sanitizing (chlorine) solution to provide a 100 ppm soak for 2 minutes for all dish ware. Proper wash, rinse, and sanitize step required, monitor and log sanitizer concentration regularly so you know when adjustment is required.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Crevices on worn out wood cutting board used for chopping meat. Observed a table in the kitchen with a cardboard used as table cover. (Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing are required to ensure adequate cleaning and sanitizing. Materials like cardboard will absorb juices, harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Removed the worn out wood cutting board and replaced it with a smooth surface cutting board. Remove the cardboard or temporal refinish surfaces to provide a durable easy to clean surface.
    • 501 - 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: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Follow-Up Inspection

    1 infraction

    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The employee washroom close to the kitchen has no running water for handwashing, a sign has been put on the door (Out of Order). Ensure staff use an alternative washroom to avoid staff coming to wash their hand in the kitchen after using the washroom.
      • Corrective Action: Ensure no employees use the washroom until it has been fixed. Operator aware of the repairs needed.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment without handle is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop must have handles and must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops with handles in place of bowls or other containers to transfer ingredients/food
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: High volume of precooked foods were left uncovered open to contamination - at room temperature and in the walk-in refrigeration unit. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed reusable wiping cloths laying around not in sanitizing solution. Public Health significance) - wiping cloths can harbour and encourage the growth of pathogens that can cause foodborne illnesses through cross-contamination of food surfaces.
      • Corrective Action: Store wiping cloths in sanitizer solution between uses.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The facility has a lot of clutter (empty boxes not in use, old newspapers/magazines), waste residual has been allowed to accumulate.. The walk-in fridge and freezer needs reorganizing, observed too much food and some foods on the floor.
      • Corrective Action: Food must be stored in a manner that prevents cross contamination, at least 15 cm (6 inches) off the floor (including the walk-in fridge and freezer). Ensure a deep clean is done in the kitchen area, and do not create a nuisance.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for employees hand washing station in the employees' washroom - no running warm water available at the time of the inspection. (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.
      • Corrective Action: Ensure that employee's washroom is fully stocked with running warm water, soap and paper towels.

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