Skip to content
Loading map…

Harvest Kitchen & Spirits

585 Dominion Street, Prince George · Restaurant

Official record from Northern Health →

Inspection summary

Harvest Kitchen & Spirits has been inspected 4 times by Northern Health Authority since July 19, 2022. The most recent inspection, on November 13, 2025, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on November 13, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on July 23, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 23, 2024. For example: 210 - Food not thawed in an acceptable manner [s. 14(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 once on July 23, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deep notches can be observed on prep cooler cutting board. Notches and deep groves on cutting boards are hard to clean and may harbour pathogens that can increase the risk of illness.
      • Corrective Action: Operator to resurface or replace prep cooler cutting board.
  2. Follow-Up Inspection

    0 infractions

  3. Complaint Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal items were seen kept next to the sandwich cooler. These items pose a risk of contaminating the food prepared in this area.
      • Corrective Action: Operator discarded the coffee cup and will ensure that all employees drinks are properly stored at a designated area away from the food and food contact surfaces. .
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: When questioned about the thawing procedures, the operator mentioned that the food would be left to thaw at room temperature on the counter. (Public Health Significance) Thawing at room temperature is uncontrolled, and over time, portions of the product may remain in the danger zone for extended periods. Based on the information, it was evident that the operator was not following the provided food safety plan or food safe practices.
      • Corrective Action: The manager must ensure that all staff members working in the kitchen are thoroughly trained and ensure they follow the food safety plan.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature observed in both kitchen and bar dishwashers. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C at the plate surface or more to sanitize dishware. Guage temperatures must meet manufacturer's specifications.
      • Corrective Action: Operator to immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log temperature regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles in the kitchen that contain soap water were not labelled. The bottle contains soap water and there was no sanitizer set up during the inspection. without proper labelling staff may accidentally use the wrong chemicals for cleaning or sanitizing. Test strips were not available. Improper sanitization of the surfaces may lead to increase in growth of pathogens and toxin production which may lead to food borne illnesses.
      • Corrective Action: Operator immediately set up new sanitizer bottles with QUATz sanitizer. Operator to order test strips from the supplier and have employees test the sanitizer concentration once daily.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Paper towels were not provided at two hand washing sinks in the kitchen and bar area. (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: Operator removed the boxes obstructing the sink area and provided paper towels. 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.
  4. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website