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Golden Bento Ltd.

1505 3rd Avenue, Prince George, V2L 3G3 · Restaurant

Official record from Northern Health →

Inspection summary

Golden Bento Ltd. has been inspected 5 times by Northern Health Authority since November 15, 2024. The most recent inspection, on February 11, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on February 11, 2026. 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 once on November 15, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. 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.

5 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food in this food establishment is not being protected from contamination during storage or handling. Observed that food in storage are not covered in fridges, coolers and freezer. This may increase the risk of cross-contamination which may potentially lead to foodbrone illnesses.
      • Corrective Action: All food used or to be used in a commercial food establishment must be protected from contamination and handled in a sanitary manner. Operator covered the food items in the fridges, coolers and freezer.
  2. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a box of noodles on the floor that was partly submerged by the water which had flooded the floor. Operator removed the noodle boxes stacked together and salvaged the ones that had not come in contact with the water. Opened the affected boxes and the contents inside are lined with plastic paper. Determined that the noodles were not affected by the water. Leaving food on the floor is a public health hazard as it may lead to contamination of food from water and cleaning chemicals.
      • Corrective Action: Staff relocated the food which were not affected by the water. The affected boxes were relocated and evaluated in presence of the EHO to ensure that they were not affected by the water. Ensure that the food items are kept off the floor at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed that the food preparation area was flooded. Operator noted that the facility might have flooded at night. This could lead to unsanitary conditions in the kitchen may lead to food contamination which may also lead to foodborne illnesses.
      • Corrective Action: Operator closed the restaurant to remove the water and fix the plumbing issue. Operator will notify the EHO when the issue is corrected before opening the facility.
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bowls without handle were observed in bulk food containers (e.g. flour and sugar). Public Health significance - Scoop handles must be kept free from the product to prevent hand contact and contamination. The use of bowls without handle in bulk foods might increase the risk of contamination from hands into direct contact with bulk foods
      • Corrective Action: Operator immediately took out the bowls from the bulk food containers. Use food safe scoops in place of bowls or other containers to transfer ingredients.
  4. Follow-Up Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and grease were located on the kitchen walls and behind kitchen equipment. High contact surfaces were sticky. Walk-in Fridge floor was dirty along with other equipment found in the kitchen.
      • Corrective Action: Remove the debris and grease. Clean and sanitize the whole kitchen area on the food establishment. Ensure to maintain the food establishment clean and sanitary.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher and plumbing fixture (tap) were leaking during the initial inspection.
      • Corrective Action: Repair the equipment. Ensure all kitchen equipment is maintained in good working order.

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