Madras Maple Cafe

1535 Oglivie Street South, Prince George, V2N 1W7 · Restaurant

7 inspections

1. Follow-Up InspectionOct 2, 2025

   0 infractions

2. Complaint InspectionJul 16, 2025

   8 infractions

   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) During the inspection, three full pails of gravy were recorded at internal temperatures ranging from 8.5°C to 9.5°C. The gravy had been prepared the previous evening around 8:00 PM and stored in the cooler without proper rapid cooling procedures. *Cooked hot food must be chilled rapidly to ensure food safety. Food should be cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours. Failure to comply may result in bacterial growth and increased risk of foodborne illness.
     • Corrective Action: Staff voluntarily discarded the improperly cooled gravy and committed to maintaining cooling records for large batches of food. All food preparation and handling must be conducted in a manner that ensures the safety of the food and protects public health.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) During the inspection, dosa batter was observed in the kitchen with an internal temperature recorded at 17.4°C. *Foods containing potentially hazardous ingredients—such as rice or fermented batter—must be kept at 4°C (40°F) or lower during cold holding to prevent bacterial growth. Maintaining appropriate temperature control is essential to ensure food safety and minimize risk of foodborne illness.
     • Corrective Action: Staff discarded the temperature abused food product. All food preparation and handling must be conducted in a manner that ensures the safety of the food and protects public health.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Various utensils used as a scoops are left in product for ongoing use including dosa battter and ready to eat rice product. *Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: At the time of inspection, temperature logs for hot holding, cooling, dishwasher sanitizing, refrigeration and freezer units were not being maintained. *Proper maintenance of temperature logs is essential for ensuring food safety. Accurate records help verify that cooling and cold holding are occurring within regulatory standards, and can prevent improper cooling or cooking practices that may lead to foodborne illness.
     • Corrective Action: The operator is instructed to complete and maintain these logs daily to ensure proper monitoring and regulatory compliance.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) During the inspection, no active sanitizer was detected in the dishwasher. This presents a significant public health concern, as the dishwasher is not adequately cleaning and sanitizing utensils. *Sanitizing solutions must be sufficiently concentrated to destroy bacteria and other harmful microorganisms on food-contact surfaces. Failure to properly sanitize surfaces may lead to contamination of staff, clients, and food, increasing the risk of foodborne illness.
     • Corrective Action: This violation was corrected onsite. Following equipment servicing, the chlorine sanitizer concentration was tested and measured between 100 ppm and 200 ppm, for effective sanitization. The operator must create and maintain daily logs to record dishwasher sanitizer concentrations. This ensures ongoing compliance and confirms that all dishware and utensils are being properly sanitized with active solution.
   • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: During the inspection, the back door was observed to be open, and the weather-stripping on the bottom right-hand side was found to be in disrepair. *Both conditions create an accessible pathway for pest entry, posing a potential public health risk.
     • Corrective Action: The operator closed the door, and the weather-stripping must be repaired to maintain a secure and sanitary environment. The operator must ensure that the commercial food establishment is constructed to prevent the entry of pests. This violation of gap below the door is pending since December 2022.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: During the inspection, the grill above the cook line, the area across the cook line, and adjacent work surfaces were found to be in unsanitary condition. These areas are not being adequately cleaned and maintained. *In a commercial food establishment, all equipment, utensils, and food-contact surfaces must be kept in a sanitary condition. This includes regular washing and sanitizing in a manner that effectively removes contamination and prevents the risk of foodborne illness.
     • Corrective Action: Ensure these surfaces are cleaned and sanitized routinely as per the sanitation plan.
   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: During the inspection, the ceiling was observed to be peeling in the kitchen area, and a floor tile was missing adjacent to the handwashing sink.*Peeling ceiling materials pose a contamination risk if flakes fall into food or onto food-contact surfaces. Additionally, missing or damaged floor tiles allow moisture and debris to accumulate, creating unsanitary conditions that are difficult to clean. Such irregular surfaces can promote bacterial growth and compromise overall sanitation.
     • Corrective Action: An operator shall ensure that a food establishment is of sound construction and in a good state of repair and is so designed as to facilitate the effective cleaning and sanitizing of it and all equipment, utensils and surfaces with which food comes into contact in it.
3. Follow-Up InspectionFeb 28, 2025

   1 infraction

   • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Weather-strip of the back door was broken and had several gaps/openings. (Public Health Significance)- Openings/gaps on the back door can serve as an entry point for pests into the facility.These pests can contaminate food and cause food-borne illness.
     • Corrective Action: Ensure that weather-strip of the back door is fixed/replaced.
4. Routine InspectionFeb 20, 2025

   8 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Observed scoops for transferring food items stored submered in the food item. (Public Health Significance) - Scoops are subject to bare hand contact and when they are stored submereged in food items they cause cross-contamination of food items, consumption of such contaminated food items may result in food-borne illness.
     • Corrective Action: Operator to ensure that scoops for transferring food items are stored in a manner that prevents cross-contamination (handles sticking out or in a tray/container).
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Observed spice containers having accumulation of food debris indicating that they were inadequately cleaned and sanitized. (Public Health Significance) - Inadequately cleaned and sanitized equipment such as spice containers can cause growth of illness causing pathogens, these containers may contaminate the food stored in them, consumption of contaminated food items may result in food-borne illness.
     • Corrective Action: Operator to ensure that spice containers are frequently cleaned and sanitized and maintained in a sanitary condition.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer solution was detecred in bucket with wiping cloths for sanitizing food contact surfaces. (Public Health Significance) - Wiping cloths should always be stored in a sanitizer solution of adequate concentration at all times. If the sanitizer concentration is inadequate, pathogens may still persist on food contact surfaces and cause contamination of food items and potentially food-borne illness.
     • Corrective Action: Ensure that wiping cloths are stored in an adequate sanitizer solution at all times. Operator was able to make a bleach water sanitizer solution of adequate concentration at the time of inspection.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Can opener had food residuals and was inadequately cleaned. (Public Health Significance) - Food residuals on inadequately cleaned and sanitized can opener are exposed to room temperature which can cause growth of pathogens and toxins, this can opener when reused may cross-contaminate other food products and cause food-borne illness.
     • Corrective Action: Ensure that the can opener is thoroughly cleaned and sanitized with chlorine solution with concentration over 100 ppm OR with quats solution with concentration over 200 ppm.
   • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Weather-strip of the back door was broken and had several gaps/openings. (Public Health Significance)- Openings/gaps on the back door can serve as an entry point for pests into the facility.These pests can contaminate food and cause food-borne illness.
     • Corrective Action: Ensure that weather-strip of the back door is fixed/replaced.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed accumulation of grease and grime behind the stove in the kitchen and in back of the kitchen behind the dough mixer and prep table area. (Public Health Significance) - Accumulation of grease and grime behind the food handling equipments can create ideal conditions for growth of pathogens, these pathogens may get aerosolized and contaminate food items, consumption of such contaminated food items may result on food-borne illness.
     • Corrective Action: Operator to ensure that the entire food premises especially the hard to reach areas are frequently cleaned and sanitized and the food premises is maintained in a sanitary condition.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Observed groves and pores in the cutting board by the prep cooler. (Public Health Significance)- Groves and pores in a food contact surface such as a cutting board can cause harbourage and growth of illness causing pathogens which may contaminated the food items prepared and cause food-borne illness.
     • Corrective Action: Operator to ensure that the cutting board is adequately resurfaced/refinished such that there are no groves and pores.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) Hand washing sink by the front register was observed to be missing paper towels. (Public Heallth Significance) - Hand washing sink should always be stocked with liquid soap, paper towels and hot and cold running water in order to ensure 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: Ensure that hand washing sink is adequately stocked at all times. Operator was able to place a paper towel roll besides the hand washing sink at the time of inspection.
5. Follow-Up InspectionJan 17, 2023

   1 infraction

   • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Gap observed at all edges of the back door which can allow entry of pests into the food premises. Holes observed at multiple places on the roof as well as the walls. Public health significance - Pest access points can lead to pest infestation in a food premises which can further result in food becoming contaminated by foreign matter such as insect parts, rodent hair, pest urine/faeces, and/or pathogenic microbes carried by pests which can cause spread of foodborne illness.
     • Corrective Action: Operator to seal off all the gaps completely in order to control and limit the entry of pests into the food premises.
6. Follow-Up InspectionDec 8, 2022

   3 infractions

   • 304 - Repeat Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility. Operator is aware of the situation and is taking actions to address this issue. Operator contracted a pest control company. All food is stored in adequate manner and is covered. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food debris and water accumulation on the floor, eliminate access to the building and routes they use inside. Ensure all openings or breaks in the wall under the 3-compartment sink are sealed off completely. Thoroughly clean and sanitize areas where droppings are located and monitor situation.
   • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: A gap on the lower right corner of the back door is still evident which can allow entry of pests into the food premises. Operator temporarily covered the gap. Public health significance - Pest access points can lead to pest infestation in a food premises which can further result in food becoming contaminated by foreign matter such as insect parts, rodent hair, pest urine/faeces, and/or pathogenic microbes carried by pests which can cause spread of foodborne illness.
     • Corrective Action: Operator to ensure that the gap is permanently covered and completely sealed off to prevent the entry of pests into the food premises.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The flooring is not kept in good repair. Multiple broken floor tiles observed in the food preparation area at the time of inspection. Public health significance - Properly constructed floors facilitate cleaning and sanitizing and thus reduce the accumulation of debris. Improper cleaning can lead to unsanitary conditions and potentially spread foodborne illnesses.
     • Corrective Action: Operator to replace the broken floor tiles to enhance better cleaning and sanitizing
7. Routine InspectionDec 1, 2022

   7 infractions

   • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
     • Observation: The operator does not hold a valid operating permit for the food service establishment.
     • Corrective Action: Operator to contact Public Health Protection to obtain a valid operating permit.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility. Operator is aware of the situation and is taking actions to address this issue. Operator contracted a pest control company. All food is stored in adequate manner and is covered. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food debris and water accumulation on the floor, eliminate access to the building and routes they use inside. Thoroughly clean and sanitize areas where droppings are located and monitor situation.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: A gap was observed on the lower right corner of the back door which can allow entry of pests into the food premises. Public health significance - Pest access points can lead to pest infestation in a food premises which can further result in food becoming contaminated by foreign matter such as insect parts, rodent hair, pest urine/faeces, and/or pathogenic microbes carried by pests which can cause spread of foodborne illness.
     • Corrective Action: Operator to repair or replace the weather strip on the back door to protect the food premises against the enterance of pests.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The flooring is not kept in good repair. Multiple broken floor tiles observed in the food preparation area at the time of inspection. Public health significance - Properly constructed floors facilitate cleaning and sanitizing and thus reduce the accumulation of debris. Improper cleaning can lead to unsanitary conditions and potentially spread foodborne illnesses.
     • Corrective Action: Operator to replace the broken floor tiles to enhance better cleaning and sanitizing.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Inadequate facilities provided for hand washing. Observed that the handwashing station in the food preparation area only supplied with hot water. No cold water supply available for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food is protected from cross contamination from other previously handled foods or contact surfaces. Only having hot water supply at the handwashing sink can make it harder for the employees to be able to effectively wash hands for at least 20 seconds.
     • Corrective Action: Ensure the hand wash station is equipped with soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) Observed that the handwashing station in the food preparation area was not equipped with paper towel at the time of inspection. Public health significance - Fully equipped handwashing station can help reduce the likelihood of contamination of food as improper handwashing is a major contributing factor in outbreaks of foodborne illness.
     • Corrective Action: The staff immediately refilled the empty paper towel dispenser with single-service paper towels.
   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No employees other than the operator have adequate level of food safety training. Public health significance - Food safety training programs play an important role in protecting public health by educating food handlers in safe food handling practices.
     • Corrective Action: Operator to ensure that the employees have adequate food safety training and at least one employee present in the establishment holds the certificate in the absence of the operator.