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Magel's Cafe (on 8th Avenue)

3387 8th Avenue, Prince George, V2M 1N1 · Restaurant

Official record from Northern Health →

Inspection summary

Magel's Cafe (on 8th Avenue) has been inspected 4 times by Northern Health Authority since November 16, 2023. The most recent inspection, on March 18, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 17, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 March 17, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 16, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 16, 2023. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 17, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked tapioca pearls were stored at room temperature (24 degree Celsius). *These are considered potentially hazardous foods and, after cooking, must be stored either below 4°C or above 60°C to prevent bacterial growth.
      • Corrective Action: Operator discarded the temperature abused cooked tapioca pearls.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Damaged weather strip on the back door. Missing tiles/damaged floor by the dishwashing area. *Gaps around exterior doors can allow entry of pests such as rodents and insects. Pests can contaminate food and food-contact surfaces with pathogens through droppings, urine, and physical contamination. Dirt and grime get deposited overtime and make favourable circumstances for pest to grow.
      • Corrective Action: Replace or repair the weather stripping to ensure the door is properly sealed. Fix the floor.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required underneath the dishwashing area and the prep table. These areas contain accumulated debris and are not being maintained in a clean and sanitary condition. *Unclean surfaces beneath dishwashing and prep areas can accumulate food debris, moisture, and organic matter, creating an environment that supports the growth of bacteria, mold, and other pathogens.
      • Corrective Action: Cleaning is required underneath the dishwashing area and the prep table
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) There was no soap or paper towels available at the handwashing sink at the time of inspection. *Inadequate hand hygiene can lead to cross-contamination and significantly elevate the potential for foodborne disease transmission.
      • Corrective Action: Operator stocked the hand washing supplies during inspection.
  3. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  4. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C in one fridge. Owner claims it is old stock from the previous owner, and that they were recently cleaning within the fridge before we arrived for the inspection. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Dispose any expired food or potentially hazardous cold foods that have been stored above 4°C for more than 2 hours.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed some of the waffle makers were noticeably dirty during the inspection. Public Health significance - improper cleaning can lead to contamination of food, and foodborne illness.
      • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are cleaned before opening to the public, and that they are kept in a sanitary condition.

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