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Husky House Restaurant

1148 Pacific Street, Prince George, V2N 5S3 · Restaurant

Official record from Northern Health →

Inspection summary

Husky House Restaurant has been inspected 2 times by Northern Health Authority since April 27, 2023. The most recent inspection, on August 2, 2024, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 4 times across 2 separate inspections, most recently on August 2, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on August 2, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

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.

2 inspections

  1. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: The margarine container was kept at room temperature after opening, despite the manufacturer's instruction to refrigerate it. Public health significance - food items always must be stored according to the manufacturer's instructions to ensure safety.
      • Corrective Action: The operator was informed to adhere to the manufacturer’s guidelines for storing food after opening. Additionally, Operartor is required to discard the margarine container.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chopping board surfaces have lots of cuts and grooves, which make it difficult to clean thoroughly. Public health significance - Cuts and grooves on the chopping board may harbor pathogens and may lead to cross-contamination of food.
      • Corrective Action: Chopping boards must be either replaced or resurfaced to ensure that they are smooth, easy to clean, and non-absorbent.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food leftovers and debris buildup were observed under the grill. Public health significance - Leftover food may attract pests and cross-contaminate the surfaces that come into contact with food, leading to foodborne illnesses.
      • Corrective Action: Operator to conduct immediate cleaning under the grill hood and ensure that the sanitation plan is being followed.
  2. Initial Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat product was stored above ready-to-eat food (muffin pastries) in the walk-in freezer and underneath area of the prep cooler. Raw meat products are considered to be contaminated with harmful micro-organisms; therefore, they must be stored below ready-to-eat food products to prevent the risk of cross-contamination. Since ready-to-eat foods do not have a cooking step, they will be consumed while still being contaminated. Consumption of such contaminated food may lead to foodborne illness.
      • Corrective Action: Operator must move and store the raw meat products below ready-to-eat foods in all refrigeration and freezer units.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Scoopers used for handling dry food products (flour, sugar, pancake mix, etc.) were placed on top of their container lids. Scoopers may fall on the ground or be used for different nearby food products. Either of which case would lead to cross-contamination of each designated scooper and the dry food product they come in contact with. The kitchen floor may be considered contaminated with harmful micro-organisms. Cross-contamination can lead to foodborne illness or severe allergic reactions when contaminated food is consumed.
      • Corrective Action: Operator is to have a designated scooper for each dry food item and store scoopers inside smaller containers within the foodgrade storage container. This will prevent the scooper handles from contacting the stored food items and minimize the risk for cross-contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature chemical dishwasher had issues with reaching a minimum chlorine sanitizer concentration of 50 ppm. Sanitizer line did not seem to dispense properly; therefore, operator was instructed to prime the line and run the dishwasher several times. This procedure resolved the issue and a chlorine concentration of 100 ppm was reached at the final rinse. The sanitization of dishware/utensils and equipment is required to ensure pathogens transmitted from food and customers have been disinfected. Failing to sanitize after cleaning equipment and utensils increases the risk of cross-contamination from any residual pathogens that were not removed from washing with detergent and water.
      • Corrective Action: Operator is to contact the dishwasher suppler to inspect and fix the dishwasher unit so that it adequately dispenses sanitizer and achieves a chlorine concentration of at least 50 ppm after each cycle.

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