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JD's Kitchen & Catering

2290 Nicholson Street, South, Prince George, V2N 1V8 · Restaurant

Official record from Northern Health →

Inspection summary

JD's Kitchen & Catering has been inspected 2 times by Northern Health Authority since March 13, 2024. The most recent inspection, on April 9, 2024, recorded 1 infraction.

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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times on March 13, 2024. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 March 13, 2024. For example: 209 - 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 March 13, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 13, 2024. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2024. For example: 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

2 inspections

  1. Follow-Up Inspection

    1 infraction

    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not hold a valid Foodsafe level 1, or equivalent certification.
      • Corrective Action: Ensure to complete the outstanding exam for FoodSafe level 1, or equivalent certification.
  2. Routine Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was available - but was not posted conspicuously.
      • Corrective Action: Post the health permit conspicuously.
    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a large bucket of hot soup stored in small refrigerator.
      • Corrective Action: Ensure food products are cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours. Preform adequate cooling procedures: - Portion food into smaller amounts and refrigerate. - Cut big pieces of meat into smaller pieces. - Transfer liquids into shallows pans. - Do not fully cover pans during cooling. Leaving a portion of the pan opened will allow heat to escape and cool the food faster. - Do not stack pans. Air must be able to circulate around the food. - Place a pan of food in an ice-water bath and stir the food. Stirring allows warm air to escape and cool food faster. - Use chilling equipment if available, such as an ice wand or blast chiller.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Measured refrigeration temperatures were slightly elevated (greater than 4°C) in the front cooler by the register. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed raw chicken stored cooked food product (soup). Observed the operator using non-food-grade plastic (garbage bags) to cover food products in storage.
      • Corrective Action: 1) Remove the raw chicken and store in below all other food products to prevent cross-contamination. 2) Remove the food products from the non-food-grade plastic and store them using food grade containers or plastics.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Measured the internal temperature of a refrigerator near the cash-register at an ambient temperature of 9.4°C; hence, equipment is not in good order.
      • Corrective Action: Repair/replace/service the refrigerator to ensure it meets the regulatory requirement of 4°C or below.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator must hold a valid Foodsafe level 1, or equivalent training.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.

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