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Ivy's Family Kitchen

1230 4th Avenue, Prince George, V2L 3J4 · Restaurant

Official record from Northern Health →

Inspection summary

Ivy's Family Kitchen has been inspected 6 times by Northern Health Authority since September 23, 2022. The most recent inspection, on January 8, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions 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 June 17, 2025. 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 3 times across 2 separate inspections, most recently on December 1, 2023. For example: 209 - Repeat 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 June 17, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on December 1, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 December 1, 2023. 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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler holding potentially hazardous food in the food preparation area was measured at 10.3°C. A further probe with a thermometer, the temperature dropped to 6°C which was still above the regulatory temperature of not more than 4°C. Public Health Significance: Potentially hazardous food must be kept below 4°C to prevent growth of harmful bacteria that can cause foodborne illnesses.
      • Corrective Action: Ensure that the prep cooler temperature is always monitored to maintain a temperature of 4°C and below. Close the cover when not in use to prevent rise in temperature. By keeping food below this temperature, you minimize the risk of harmful bacteria reaching dangerous levels.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning/wiping cloths were not kept inside a bucket with a sanitizer solution. Public Health Significance: Cloths kept outside a sanitizer solution provide a breeding ground for bacteria. Continuous use of contaminated cloths increases contamination of food contact surfaces which may lead to foodborne illnesses.
      • Corrective Action: Wiping clothes when not in use should be kept inside a sanitizer solution to prevent growth of pathogenic bacteria.
  3. Follow-Up Inspection

    0 infractions

  4. Complaint Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw fish pickled in a jar used for personal consumption was seen stored on the top shelve in walk in refrigerator above fruits and vegetables. Two large employee drink bottles without lids containing straws and chewing gum box was observed placed next to the cutting boards on stainless steel food preparation table.
      • Corrective Action: All personal food items must be stored away from the food items used for preparing public food. Raw meat products must be stored on the bottom shelves to avoid cross contamination. The juices from raw food products can drip and contaminate the ones stored below them. Ensure that all employees drinks, other personal items and chemicals are properly stored at a designated area away from food and food prep surfaces.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Food contact surfaces in the kitchen and prep areas were not being sanitized. Sanitizer bottles and cloths were not available in these areas. Employees lack knowledge of proper sanitation and need education on the these practices.
      • Corrective Action: Unsanitary food contact surfaces with residues on them may contaminate the other foods being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitizing bottles with sanitary cloth. The operator was educated on proper cleaning and sanitization procedures.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cutlery (forks, spoons and chopsticks) was seen placed on individual serving tables for the customers to pick. However, forks and spoons were stored handles down in a tight packed holder making it challenging to extract cutlery without contaminating several other pieces. The unsanitary and contaminated cutlery may pose risk of illness when used by another customer.
      • Corrective Action: The operator to remove the cutlery from the tables and store it in the kitchen in a sanitary manner. The operator will serve it to the customers along with their food.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles used in the facility were without a label. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hot water faucet in the kitchen handwashing sink has been out of order for a week. Currently, the two-compartment sink in the back preparation area is being used as a temporary solution. The operator plans to have it fixed by Monday, December 4th. It was observed that employees were using gloves were not washing their hands while changing or when touching an unsanitary surface.
      • Corrective Action: Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Employees must educated on importance and frequency of handwashing.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Meat was stored next to a package of carrots inside walk-in cooler. Soup base that were cooling inside storage containers were not covered. Raw meat may contain harmful microbes that can contaminate ready-to-eat items, such as vegetables. Uncovered products are prone to contamiation from other food items inside the cooler. These practices can increase the risk of foodborne illness.
      • Corrective Action: Operator moved the carrots to a higher rack and covered the containers. Operator should review storage practices to ensure all food items are stored in a manner that is protected from contamination. This includes storing raw protein below ready-to-eat products and ensuring food items are covered while cooling.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Onions were stored inside cardboard box on the floor. Food should be stored 15 cm above ground. Produces that were stored near ground level were prone to contamination from dirt and microbes. Contaminated food can increase the risk of foodborne illnesses.
      • Corrective Action: Operator to ensure all food products are stored 15 cm above ground and protected from contamination.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal medication was stored on preparation table. Medications should be store away from food to ensure it does not accidentally contaminate food leading to chemical contamination and illness.
      • Corrective Action: Operator moved medication to personal storage space. Operator should ensure all personal items are stored at a personal designated space.
  6. Initial Inspection

    0 infractions

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