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King's Restaurant

319 Stuart Drive West, Fort St James, V0J 1P0 · Restaurant

5 inspections

  1. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 10-02-2026. A remote inspection was conducted via video call, during which the operator showed the EHO that all violations cited in the previous inspection had been corrected; no on-site inspection was performed
      • Corrective Action: N/A
  2. Routine Inspection

    15 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) It was observed during the inspection that raw chicken and pork were left at room temperature in the danger zone for more than four hours. (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: The chicken and pork were discarded as they had been stored in the danger zone for more than two hours. The operator was educated on the risks associated with leaving potentially hazardous foods at unsafe temperatures, including the increased likelihood of bacterial growth and foodborne illness.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) It was observed during the inspection that the line cooler storing sliced chicken and pork was reading 7.2°C after 20 minutes. A probe thermometer was used to verify product temperatures, and both the chicken and pork measured 9.2°C, indicating they were being held above safe cold-holding limits (greater than 4°C). (Public Health Significance) Refrigeration temperatures for potentially hazardous foods and perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The foods were discarded because they had been held in the danger zone for more than four hours, a temperature range that supports rapid bacterial growth and toxin production. The operator was educated on the dangers of keeping potentially hazardous foods at unsafe temperatures and the increased risk of foodborne illness associated with this practice. The operator was instructed to ensure that the cooler is repaired and maintained at the appropriate temperature to keep potentially hazardous foods out of the danger zone.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat stored above ready to eat foods(vegetables) in one of the line cooler in the kitchen. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Raw meats should be stored below and isolated from ready to eat items and produce.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) observed shell-eggs to be stored on top of the shelf in the walk-in cooler.(Public Health Significance) Storing shell eggs on top of the walk-in cooler unit may cause contamination of food items stored beneath them by accidental breakage. such contaminated food items if consumed may lead to foodbone illness.
      • Corrective Action: Operator to ensure that shell eggs are stored on the lower shelves of the walk-in cooler.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) It was observed that sweet-sour sauce was left uncovered on the floor near a walkway and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.The sauce was discarded because it was left uncovered and exposed to contamination. The operator was educated on the risks associated with leaving food uncovered, including the potential for foreign-object contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment including plastic bowls and stainless-steel bowls, was being used as scoops to obtain or move ingredients or product. (Public Health significance) - scoops with handle and their handles must be kept free from the product to prevent hand contact and contamination of food.
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: observed several food items stored on the floor of the walk-in cooler( vegetables,meats) and in the dry storage area ( bag of rice,corn flour). (Public health significance) storing food items on the floor makes it easily accessible to pest that may carry disease causing orgamins which may lead to food borne illness.
      • Corrective Action: Operator to ensure that all food items are stored at least 15cm off the floor.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: It was observed during the inspection that the shelves in the walk-in cooler had an accumulation of grease on their surfaces, indicating that they are not being cleaned and sanitized regularly.(Public Health Significance) Accumulation of grease on food storage area or equipment may cause contamination of food items stored on them which may lead to foodborne illness if those food are consumed.
      • Corrective Action: The operator was instructed to ensure that all shelves in the walk-in cooler are thoroughly cleaned. He was also advised to hire a professional cleaner if he is unable to clean them adequately himself.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer bucket. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination from staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach or follow the follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: It was observed during the inspection that oil was dripping at the back of the stove in the cooking area, along with a noticeable accumulation of grease.Accumulation of oil and grease can harbour bacteria and contribute to unsanitary conditions. It also increases the risk of fire hazards and should not be present in a food facility.
      • Corrective Action: The operator was educated on the dangers associated with oil and grease accumulation and was advised to seek the assistance of a professional cleaning service if he is unable to clean the area properly.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items, including mayochup, tools, and crabs, were stored in the food preparation area.( public Health Significance)These items may carry bacteria, allergens, or foreign materials that compromise food safety and increase the risk of foodborne illness.
      • Corrective Action: The operator was instructed to remove all personal items from the public kitchen, as such items are not permitted in food preparation areas.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing sink was not equipped with paper towels and was not accessible, as it was occupied with personal dishes and decomposing food containers that the owner stated were personal items at the time of inspection. (Public Health Significance)The handwashing sink must remain accessible and equipped with soap and paper towels at all times to support proper hand hygiene among staff. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: 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.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: It was observed during the inspection that the owner returned from a school run and immediately began preparing food without washing his hands.( Public Health Significance) Handwashing is the single most effective way to prevent food contamination. Inadequate hand hygiene significantly increases the risk of spreading harmful pathogens to food, which may lead to foodborne illness.
      • Corrective Action: The operator was immediately instructed to stop food preparation and was directed to wash his hands before continuing. He was also educated on the importance of proper handwashing to prevent food contamination.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff present during the operation of the food premises had a valid foodsafe level 1(public health Significance) An operator with a valid foodsafe level 1 training should always be present in the food premises to mitigate any potential food safety hazards.
      • Corrective Action: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
  3. Follow-Up Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed bowls used as scoops submerged in food items such as flour and rice. (Public Health Significance) - Bowls submerged in food items are subjected to bare hand contact, they may cause cross-contamination of food items. Consumption of contaminated food items may result in food-borne illness.
      • Corrective Action: Operator to ensure that appropriate food handling equipment such as scoops with handles sticking out are used for transferring food items. Operator removed all the submerged bowls at the time of inspection.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed several food items stored on the floor of the walk-in cooler (vegetables) and in the dry storage area (bag of flour). (Public Health Significance) - Storing food items on the floor renders it easily accessible to pests that may carry disease causing organisms. Pests may contaminate the food items and may cause food-borne illness.
      • Corrective Action: Operator to ensure that all food items are stored at least 15 cms off the floor.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelving in the walk-in cooler had accumulation of mold on the surfaces, which indicates that it is not cleaned and sanitized regularly. (Public Health Significance) - Accumulation of mold on food storage equipment such as shelving may cause contamination of food items stored on them. Consumption of such contaminated food items may cause food-borne illness.
      • Corrective Action: Operator to ensure that all the shelves of the walk-in cooler and cleaned and sanitized at frequent intervals.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff present during the operation of the food premises had a valid foodsafe level 1 or equivalent training. (Public Health Significance) - An operator with a valid foodsafe level 1 or equivalent training should always be present in the food premises to migitate any potential food safety hazards.
      • Corrective Action: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
  4. Routine Inspection

    9 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid health permit was not posted in a conspicuous location, however a valid decal was available at the time of inspection.
      • Corrective Action: Operator to ensure that a valid health permit is posted in a conspicuous location in the food premises at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed bowls used as scoops submerged in food items such as cooked rice, flour and fried chicken. (Public Health Significance) - Bowls submerged in food items are subjected to bare hand contact, they may cause cross-contamination of food items. Consumption of contaminated food items may result in food-borne illness.
      • Corrective Action: Operator to ensure that appropriate food handling equipment such as scoops with handles sticking out are used for transferring food items. Operator removed all the siubmerged bowls at the time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed shell eggs to be stored on the top shelf in the walk-in cooler. (Public Health Significance) - Storing shell eggs on the top shelves of the walk-in cooler unit may cause contamination of food items stored beneath them by accidental breakage. Such contaminated food items if consumed can cause food-borne illness.
      • Corrective Action: Operator to ensure that shell eggs are stored on the lower shelves of the walk-in cooler. Operator was able to able to aforementioned at the time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed several food items stored on the floor of the walk-in cooler (vegetables) and in the dry storage area (bag of flour ). (Public Health Significance) - Storing food items on the floor renders it easy accessible to pests that may carry disease causing organisms. Pests may contaminate the food items and may cause food-borne illness.
      • Corrective Action: Operator to ensure that all food items are stored at least 15 cms off the floor.Operator was able to store the bag of flour above the ground at the time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items in the walk-in cooler were left uncovered. (Public Health Significance) - Storing food items uncovered renders them exposed to contamination several physical and biological contaminants. Consumption of such contaminated food items may result in food-borne illness.
      • Corrective Action: Operator to ensure that all food items in the walk-in cooler are covered.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelving in the walk-in cooler had accumulation of mold on the surfaces, which indicates that it is not cleaned and sanitized regularly. (Public Health Significance) - Accumulation of mold on food storage equipment such as shelving may cause contamination of food items stored on them. Consumption of such contaminated food items may cause food-borne illness.
      • Corrective Action: Operator to ensure that all the shelves of the walk-in cooler and cleaned and sanitized at frequent intervals.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of dust bunnies and grime at several areas in the food premises, especially the hard to reach ones such as under the food handling equipment such as storage units, walk-in coolers, prep counters. (Public Health Significance) - Accumulation of dust bunnies and grime in the food premises can cause physical contamination of food items, such contaminated food items if consumed may result in food-borne illness and adverse health effects.
      • Corrective Action: Operator to ensure that the food premises is adequately cleaned and santized on a routine basis.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing sink at the front counter was observed to be missing paper towels at the time of inspection. (Public Heallth Significance) - Hand washing sink should always be stocked with single-use paper towels, liquid soap in a dispenser and hot and cold running water in order to facilitate hand washing by the food handlers. Unwashed hands of food handlers can cause contamination and cross-contamination of food items, such food items if consumed can cause food-borne illness.
      • Corrective Action: Operator to ensure that that the hand washing sink is stocked with single-use paper towels, liquid soap in a dispenser and hot and cold running water at all times. Operator was able to completely stock the hand washing sink at the time of inspection.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff present during the operation of the food premises had a valid foodsafe level 1 or equivalent training. (Public Health Significance) - An operator with a valid foodsafe level 1 or equivalent training should always be present in the food premises to migitate any potential food safety hazards
      • Corrective Action: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
  5. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: 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 sanitizer concentration regularly so you know when the unit needs adjustment or repair.