Grama's Kitchen

901 Central Street West, Prince George, V2M 3C8 · Restaurant

5 inspections

1. Follow-Up InspectionOct 2, 2026

   0 infractions

2. Routine InspectionSep 1, 2026

   8 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Multiple crates of eggs were observed stored at room temperature in the food preparation area. Public Health Significance- Extended storage of eggs outside of refrigeration may result in temperature abuse and can increase the risk of bacterial growth. Maintaining potentially hazardous foods at proper temperatures is essential to reducing food safety risks.
     • Corrective Action: The operator moved the eggs to the walk-in cooler, and eggs required for immediate use were placed on ice. The operator was instructed to remove only the quantity of eggs needed for ongoing food preparation activities and refrigerate the rest.
   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: The preparation cooler containing foods such as ham and sausage was measured at 5.1°C. Public Health Significance-Potentially hazardous foods must be maintained at 4°C or below. Storage temperatures above this limit may permit the growth of pathogenic bacteria and increase the risk of foodborne illness.
     • Corrective Action: The operator was instructed to keep prep cooler lids closed except when needed. The operator was informed to continue monitoring cooler temperatures and ensure the cooler is capable of consistently maintaining foods at 4°C or below.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: There was no internal thermometer provided in the walk-in cooler located in the kitchen or in the refrigerator located in the front service area. Public Health Significance- Without accurate internal thermometers, food temperatures cannot be effectively monitored, increasing the risk that potentially hazardous foods may be stored at temperatures that support the growth of pathogenic micro-organisms.
     • Corrective Action: Operator was instructed to provide accurate internal thermometer in both the walk-in cooler and the front-area refrigerator.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Egg yolk residue was observed splattered onto a carton of potatoes stored beneath crates of eggs in the cooler. Public Health Significance- Raw eggs may contain pathogens such as Salmonella. Egg residue on food products may result in cross-contamination and increase the risk of foodborne illness if affected products are not properly handled.
     • Corrective Action: The operator was instructed to clean and sanitize the affected potatoes and reorganize food storage to prevent cross-contamination and recurrence. The operator indicated that the contaminated potatoes would be discarded instead.
   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No sanitizer bucket or sanitizing solution was available for cleaning and sanitizing food contact surfaces. The facility had been operating for approximately four hours, indicating that food contact surfaces may not have been cleaned and sanitized at the required frequency. Public Health Significance- Food contact surfaces can become contaminated during food preparation. Failure to routinely clean and sanitize these surfaces can result in the buildup and spread of harmful micro-organisms, increasing the risk of foodborne illness.
     • Corrective Action: The operator prepared a bleach sanitizing solution during the inspection. Education was provided regarding the requirement to clean and sanitize food contact surfaces regularly and as often as necessary to prevent contamination.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Accumulation of debris was observed in several areas of the kitchen, including the top of the walk-in cooler and beneath the dishwashing area where pooled water was present. The operator advised that a plumber had been scheduled to repair the leak. Public Health Significance- Accumulations of debris and standing water can contribute to unsanitary conditions and may attract pests. Moist environments can also support microbial growth and hinder effective cleaning and sanitation.
     • Corrective Action: The operator was informed to thoroughly clean affected areas, including hard-to-reach locations, on a regular basis. The operator was further instructed to ensure the plumbing leak is repaired promptly and that pooled water is removed.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) A cutting board and knife were observed in the handwashing sink, preventing immediate access for employee handwashing. Public Health Significance- Handwashing sinks must always remain accessible to encourage proper hand hygiene. Obstructed handwashing facilities may discourage handwashing and increase the risk of contamination of food, food contact surfaces, and equipment by employees' hands.
     • Corrective Action: The cutting board and knife were removed from the handwashing sink immediately during the inspection. The operator was informed to ensure the handwashing sink remains dedicated exclusively to handwashing.
   • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Employees were observed wiping their hands on their aprons rather than properly washing their hands, and handwashing was not being conducted regularly as required. Public Health Significance- Aprons can become contaminated throughout food preparation activities. Wiping hands on aprons does not remove pathogens and may contribute to the transfer of contaminants to food, equipment, and food contact surfaces, increasing the risk of foodborne illness.
     • Corrective Action: The operator was educated on proper handwashing requirements and the importance of ensuring employees wash their hands regularly using the designated handwashing sink.
3. Follow-Up InspectionJun 25, 2024

   3 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Observed staff lunch box was stored on top of a bag of lettuce in the walk-in cooler, as well as staff's beverage bottles were stored next to food products intended for the public. Public Health significance - Cross-contamination of food from contact with employee's personal items can lead to foodborne illness.
     • Corrective Action: Ensure that staff's personal items are stored in designated areas away from food preparation areas and food products intended for public consumption. Also ensure that staff do not eat or drink when preparing food, and that they thoroughly wash their hands after eating or drinking.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed some areas of the facility were not maintained in a sanitary condition during the inspection e.g., under the dishwashing area, the filters for exhaust hood, & some of the electrical outlets by the food prep area. Insufficient cleaning can lead to cross-contamination and pest infestations.
     • Corrective Action: Ensure all surfaces within the facility are cleaned on a regular basis so that they are maintained in a sanitary condition.
   • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
     • Observation: Observed one of the food handlers had artificial fingernails during the inspection. Public Health significance - Artificial nails can harbour disease-causing bacteria and are harder to keep clean, and there is also the potential that nail polish and resin can chemically contaminant food products.
     • Corrective Action: Fingernail polish, resin or artificial fingernails must not be worn by employees working with exposed food.
4. Follow-Up InspectionJun 20, 2024

   6 infractions

   • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: (CORRECTED DURING INSPECTION) Permit is posted on the wall in the kitchen, and is not easily seen within the serving area.
     • Corrective Action: Post permit in a conspicuous location so it can easily be seen by the public.
   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods are stored at above 4°C; staff stated that they leave ultra-high temperature (UHT) pasteurized coffee cream at room temperature without having an adequate method of tracking how long the cream is left out, and bacon in the prep cooler was measured at 8.7 °C during the inspection. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Ensure that coffee cream is not left out at room temperature for more than 2 hours, the prep cooler lid is kept closed when not in use, and discard any potentially hazardous cold foods that have been stored above 4°C for more than 2 hours.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C - gravy was measured at 52 degrees Celsius. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Discard any potentially hazardous hot foods stored below 60°C for more than 2 hours.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Food containers were left on the floor in the walk-in cooler and freezer. Also observed some of the staff's personal items (e.g., water bottle) in the food preparation area and storage areas. Public Health significance - Contamination of food, as well as food contact surfaces, is more likely to occur when products are stored on the floor. Staff's personal items in the food preparation and storage areas can lead to cross-contamination.
     • Corrective Action: All food products and containers must be stored at least 15 cm off the floor. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Staff's personal items must be stored away from food preparation and storage areas, and they cannot eat or drink in these areas as well.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in bleach container in the food preparation area. Staff also claimed that they do not clean food contact surfaces before using bleach. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Food contact surfaces must be cleaned before sanitizing to ensure that all food debris and grease has been removed, as the sanitizer cannot kill off disease-causing microbes otherwise.
     • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm unscented bleach, 200 ppm QUAT - follow manufacturer's specifications). Ensure that all food contact surfaces & utensils are cleaned and sanitized on a regular basis so that they are maintained in a sanitary condition.
   • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Serving staff stated that they reuse towels. Also observed one of the kitchen staff quickly rinsing off their hands instead of properly washing their hands. Public Health significance - improper hand hygiene can lead to contamination and foodborne illness.
     • Corrective Action: Ensure that staff follow proper hand hygiene practices & handwashing procedures e.g., towels cannot be reused to dry hands, as well as ensure that staff thoroughly wash their hands: vigorously rubbing together the surfaces of the hands and exposed arms with soap for at least 20 seconds followed by a thorough rinsing with warm potable running water. As well, particular attention should be given to the tips of the fingers and between all fingers.
5. Routine InspectionMay 23, 2024

   6 infractions

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Permit is posted on the wall in the kitchen, and is not easily seen within the serving area.
     • Corrective Action: Post permit in a conspicuous location so it can easily be seen by the public.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods are stored at above 4°C; staff stated that they leave ultra-high temperature (UHT) pasteurized coffee cream at room temperature for several hours, and bacon & ham in the prep cooler were measured between 7.6-8.2 °C during the inspection. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Ensure that prep cooler lid is kept closed when not in use, and discard any potentially hazardous cold foods that have been stored above 4°C for more than 2 hours.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food containers were left on the floor in the walk-in cooler and freezer. Also observed some of the staff's personal items (e.g., coffee cup) in the food preparation area. Public Health significance - Contamination of food is more likely to occur when stored on the floor, and contact with objects, people, pests or chemicals can cause serious illness. Staff's personal items in the food preparation and storage areas can lead to cross-contamination.
     • Corrective Action: All food products and containers must be stored at least 15 cm off the floor. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Staff's personal items must be stored away from food preparation and storage areas, and they cannot eat or drink in these areas as well.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed a build-up of debris and grease in some areas, such as under the dishwashing area and in some storage areas in the food preparation area. Insufficient cleaning can lead to cross-contamination and/or pest infestations.
     • Corrective Action: Ensure that all surfaces in the facility are cleaned on a regular basis so that they are kept in a sanitary condition.
   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Observed a cleaning chemical was stored in a spray bottle without a label. Public Health significance - Improperly labelled cleaning chemicals can lead to accidental contact, fumes and/or spills contaminating food.
     • Corrective Action: Store all chemicals in accurately labelled containers.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Inadequate facilities provided for hand washing. Paper towel dispenser in the kitchen was empty at the beginning of the inspection. Serving staff were also reusing hand towels after hand washing. 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. Reusing hand towels could lead to cross-contamination.
     • Corrective Action: Staff restocked the paper towel dispenser in the kitchen during the inspection. Ensure the hand wash station is accessible at all times 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.