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Lil Hoppers Playhouse & Cafe

140-556 North Nechako Road, Prince George, V2K 1A1 · Restaurant

Official record from Northern Health →

Inspection summary

Lil Hoppers Playhouse & Cafe has been inspected 3 times by Northern Health Authority since December 15, 2021. The most recent inspection, on January 10, 2024, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on January 10, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 January 10, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 15, 2021. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 once on January 10, 2024. For example: 501 - 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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Hydrogen peroxide based chemical was used as a sanitizer in a spray bottle. This chemical is not capable of sanitizing food contact surfaces. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions to one that is effective - 100 ppm unscented bleach or 200 ppm quaternary ammonium.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Dispenser at the handwashing sink had ran out of paper towels. Warm running water, soap and paper towel is required for proper handwashing that removes debris and harmful microbes to ensure safe food handling.
      • Corrective Action: Operator filled dispenser immediately.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Employees working at time of inspection do not have FOODSAFE level 1 or equivalent training. A person in charge during operational hours in establishment must have Level 1 FOODSAFE to ensure safe food handling practices would be followed.
      • Corrective Action: Operator to ensure at least one staff is certified in FOODSAFE level 1 during operational hours.
  2. Follow-Up Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The high temperature dishwasher can't reach 71°C at the dishes level after running 3 times.
      • Corrective Action: Please fix the issue to ensure the rinsing water can reach at least 71°C at the dishes level.

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