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Galaxy Gardens Restaurant

844 3rd Avenue West, Prince Rupert, V8J 1M6 · Restaurant

Official record from Northern Health →

Inspection summary

Galaxy Gardens Restaurant has been inspected 6 times by Northern Health Authority since May 16, 2024. The most recent inspection, on February 11, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 10 times across 5 separate inspections, most recently on February 11, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 8 times across 6 separate inspections, most recently on February 11, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 December 17, 2025. For example: 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on December 17, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 May 22, 2025. For example: 306 - Food premises not maintained in a 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.

6 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Various vegetables in the cooler were left without a lid at time of inspection. (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. Operator added lids at time of inspection.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. 1) Wooden shelves noted in the basement. 2) The floor in the basement is chipped in areas, and missing tiles, rendering it not easy to clean. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: 1) Refinish surfaces to provide a durable easy to clean surface. Either add food grade sealant to seal the shelves making them easy to clean or add a liner that is easy to clean. 2) Replace any broken floor tiles.
  2. Follow-Up Inspection

    6 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Foods including raw meat in the stand up cooler and raw cut up vegetables in the walk in cooler were left without a lid and open to contamination. (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 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use in the ingredient bins at the back of the kitchen. (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.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, foods thawed sitting at room temperature. Squid was thawing in the sink in cold standing water. (Public Health Significance): Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. Wet wiping cloth left on the counter next to the rice cooker at time of inspection (Public Health Significance): Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine (bleach)
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Water was leaking from the ceiling over the food packing area. Operator noted that the leak occurs when it rains sideways outside as water enters through the fan. (Public Health Significance): Leaking water can cause contamination if it comes in contact with food and may cause serious illness.
      • Corrective Action: Repair any equipment that allows for the water to leak into the kitchen.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Mushrooms and other goods were stored in their original cans in the walk in cooler. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  3. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use in the ingredient bins at the back of the kitchen. (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.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cabinet in the front of the kitchen (to the left of the dishwasher) had a layer of grime and dirt built up in it. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces in the cabinet.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Mushrooms and other goods were stored in their original cans in the walk in cooler. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  4. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use in the ingredient bins in the back under the hand sink. (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.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Container of chow mein left open to contamination in cooler. (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. Operator added a lid to the chow mein at time of inspection.
  5. Routine Inspection

    7 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Baby corn and mushrooms in one upright cooler, and chow mein in the other upright cooler upstairs were left without lids at time of inspection. All other food products in the coolers were covered. (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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Uncooked rice was all over the old, not in use, ice machine in the kitchen. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean up all the spilled rice, and sanitize all surfaces in and around the ice maker.
    • 302 - Critical Repeat 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): Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine when not in use.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) The floor underneath the handwashing sink at the back by the window had a layer of grime and dirt, along with dried rice all over the floor. (2) The floor in the walk in freezer in the basement has a visible layer of dirt and debris under the shelves. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: (1) Move all equipment that is stored under the sink and clean and sanitize all surfaces before putting everything back. (2) Move everything in the walk in freezer and clean and sanitize all surfaces before putting everything back.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (1) Bare plywood shelving units observed throughout the downstairs area. (2) Cardboard was observed lining the metal shelving unit across from the wok cooking station. The cardboard was also observed to be covered in a layer of grease. (Public Health Significance): Materials like raw wood and cardboard will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: (1) Refinish surfaces to provide a durable easy to clean surface. Either add contact paper to the shelves, or refinish with a food safe sealant. (2) Remove the cardboard from the kitchen and clean and sanitize the shelving units underneath. Do not replace the cardboard.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The lighting in the walk in cooler upstairs and one of the walk in freezers downstairs is inadequate to illuminate the entire cooler/ freezer. (Public Health Significance): Inadequate lighting does not allow for proper cleaning of the area as you may not be able to see. This may lead to unsanitary conditions within the facility.
      • Corrective Action: Either replace the light bulbs with ones that are brighter and can illuminate the whole cooler/ freezer or add more lighting so the whole cooler/ freezer can be illuminated.
    • 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: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. Enrol in Food Safe Level 1 or a Food Safe equivalent course by June 30, 2025 and forward the confirmation to the Environmental Health Officer. Once the course is completed forward the certificate to the Environmental Health Officer.
  6. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in cooler were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food contact surafecs are only sanitized once at the end of the day.(Public Health Significance) Sanitizing solutions must be used to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Use bleach solution at 100 ppm to ensure effective sanitization happens. Sanitize food contact surfaces at least once every 2 hours.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator or the employees on-site do not have valid food safety training.
      • Corrective Action: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
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