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Maverick Food Mart - Kitchen

1352 11 Avenue East, Prince Rupert, V8J 2X1 · Restaurant

Official record from Northern Health →

Inspection summary

Maverick Food Mart - Kitchen has been inspected 5 times by Northern Health Authority since May 29, 2024. The most recent inspection, on August 27, 2025, found no infractions.

1 of 5 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, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 3 separate inspections, most recently on July 31, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on July 31, 2025. 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 September 5, 2024. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 September 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times on September 5, 2024. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Vegetables observed to be stored in non-food grade containers in the walk in cooler. Dripping water was observed on the floor of the walk-in cooler, possibly originating from the condenser. Shelves in both the walk-in cooler and walk-in freezer require cleaning and organization. (Public Health Significance): Improper storage conditions increase the risk of cross-contamination, pathogen growth, and foodborne illness. Maintaining proper storage practices and sanitation is essential to ensure food safety.
      • Corrective Action: The operator must ensure that only food-grade containers are used for storing food within the facility. Additionally, the operator must ensure that shelves and all food contact surfaces are properly cleaned and sanitized. Maintenance attention is required due to water dripping from the condenser onto the cooler floor, as this poses both a contamination and safety risk.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizing solution was observed in the kitchen at the time of inspection. (Public Health Significance): The lack of sanitizer means surfaces might not be effectively sanitized, potentially leading to bacterial contamination of food and food contact surfaces. Sanitizing solutions must be prepared at an effective concentration to destroy bacteria on food-contact surfaces.
      • Corrective Action: Sanitizing solutions must be prepared as needed to consistently maintain an effective concentration (200 ppm chlorine or 200 ppm QUATs). The operator must ensure that staff regularly verify the concentration of sanitizing solutions using appropriate test strips to maintain effective sanitation throughout facility operation.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, the handwashing station in the kitchen was observed to have items in the sink, obstructing employees from effectively washing their hands. (Public Health Significance): Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Ensuring unobstructed access to handwashing stations helps maintain food safety and hygiene standards.
      • 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.
  3. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted on Sept. 16th and 18th, 2024. The Operator showed some of the Corrective Actions have been completed via Microsoft Teams call on Sept. 16th, as well as submitted the requested documents and photos to the Environmental Health Officer; an on-site inspection was not conducted.
      • Corrective Action: N/A
  4. Follow-Up Inspection

    10 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The facility currently does not have a Permit to Operate. Ready-to-eat foods (e.g., pizza, fried chicken, and baby-back ribs) are prepared on-site and are available for sale to the public. A Closure Order was issued to the facility during the inspection. Public Health significance - Facilities are provided permits when they are adequately equipped to accommodate and facilitate safe food preparation. Unpermitted facilities may not have the sanitary or food preparation equipment and processes in place to safely produce food products for human consumption.
      • Corrective Action: Discontinue sale of ready-to-eat foods in-store, and/or from unapproved sources immediately. Ensure all products for sale to the public are pre-packaged and obtained from an approved facility until a Permit to Operate is granted.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored below 60°C - measured pizza at 54.5°C and fries at 43.2°C with a sanitized probe thermometer during 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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Potentially hazardous hot foods were discarded during the inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a scoop left in product for ongoing use in an ingredient bin, sticky fly traps above the pizza oven, as well as some food products/packaging stored on the floor or in unsanitary conditions. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Fly traps must be located away from food processing areas to prevent contamination of food and food contact surfaces. Food products must be stored at least 6 inches off the floor to protect against 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. Move fly traps so that they are in a location that will not lead to contamination of food, food contact surfaces, and/or equipment. Move food products so that they are stored at least 6 inches off the floor and protected from contamination.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has provided some food handling procedures, however the documentation does not comprehensively cover all of the types of food, storage and processing steps, identification of all critical control points, critical limits for those critical control points, the procedures to be followed to ensure adherence to the critical limits, and the actions to be taken in the event that the critical limits are not adhered to for the ready-to-eat foods prepared on-site.
      • Corrective Action: Provide an updated food safety plan that outlines all of the ready-to-eat foods, storage and processing steps, identification of all critical control points, critical limits for those critical control points, the procedures to be followed to ensure adherence to the critical limits, and the actions to be taken in the event that the critical limits are not adhered to for the ready-to-eat foods (e.g., baby-back ribs and pizza) on-site for review and approval by Northern Health.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Only a 2-compartment sink, with one of the compartments severely damaged and epoxed in a large section of that compartment, is available for the food processing and preparation of ready-to-eat foods within the facility. Also observed a staff member washing trays in one sink, rinsing in the other, and then spraying sanitizer on cleaned and rinsed trays in the first sink; this is not the proper 2-compartment sink method. Public Health Significance - a 3-compartment sink in good repair needs to be available for staff to properly wash, rinse, and sanitize the equipment and utensils required for food processing and preparation of ready-to-eat foods.
      • Corrective Action: A new 3-compartment sink, which is sufficiently sized to allow proper washing, rinsing, and sanitizing of utensils and equipment used on-site, must be installed. Staff must be educated on how to properly use the 2-compartment and 3-compartment sink methods.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a noticeable amount of clutter and dirty surfaces throughout the food service establishment (e.g., dirty trays by the deep fryers).
      • Corrective Action: Ensure that the entire facility is maintained in a sanitary condition and kept well organized to prevent pest infestations and/or cross-contamination.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Food contact surfaces (e.g., tables and storage areas) are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish or replace food contact surfaces to provide a durable, easy to clean (i.e., smooth and impervious to moisture) surfaces that are free of noxious/toxic materials.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed some form of putty around the handwash sink in the serving area, severly rusted shelving in the walk-in cooler, damaged handle on a french-fry cutter with duct tape on the handle, and damaged food contact surfaces that are not easily cleanable. Some of the shelving in the walk-in cooler have allegedly been replaced since the last inspection by Northern Health.
      • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces throughout the facility are in good working order.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has provided some written sanitation procedures, however they do not sufficiently explain what needs to be clean, when, and with what chemicals to ensure the facility is maintained in a sanitary condition.
      • Corrective Action: Provide an updated Sanitation plan to Northern Health for review and approval.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing - there is no handwash sink conveniently available for staff in the cooking/processing area to wash their hands. Public Health Significance - hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: A plumbed-in hand wash sink will need to be constructed in the cooking/processing area. The hand wash station will also need to be stocked with soap and paper towel in dispensers, as well as hot and cold running water to facilitate proper hand washing.
  5. Initial Inspection

    6 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: One of the compartments of the 2-compartment sink which is being used for ware washing leaks and is unusable. As a results, dishes, utensils and cookware are not being washed and sanitized in an acceptable manner.
      • Corrective Action: 2-compartment sink must be replaced with a 3-compartment sink that has compartments that are large enough to accommodate the largest dish, utensil or cookwere item. In the meantime, dishes, utensils and cookware must be washed and sanitized in accordance with Northern Health's 2-compartment sink dish washing method.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The counter to the left of the 2-compartment sink and the counter between the fryers and oven are worn and damaged.
      • Corrective Action: The counter to the left of the 2-compartment sink and the counter between the fryers and oven must be replaced with materials that are properly finished and durable.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There are bare wood surfaces in the kitchen, food storage areas, walk-in coolers and walk-in freezers. Bare wood is absorbant, not easy to clean and is not durable.
      • Corrective Action: Any bare wood surfaces in the kitchen, food storage areas, walk-in coolers and walk-in freezer must be properly finished to provide a surface that's smooth, imperviouse to moisture, easy to clean and non-toxic. Bare wood can be painted if it provides a durable finish. If existing bare wood cannot be properly finished, it must be replaced with a suitable material.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walls in the kitchen are damaged and/or worn and are not smooth and easy to clean.
      • Corrective Action: Walls in the kitchen must be repaired and refinished to provide a surface that's smooth, impervious to moisture, easy to clean and non-toxic.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Particle board shelf in the kitchen next to the 2-compartment sink is damaged and in poor condition. Particle board is not a suitable material for use in a food premises, especially in areas that may be constantly wet.
      • Corrective Action: Particle board shelf in the kitchen next to the 2-compartment sink must be removed or replaced with a suitable material that has a proper and durable finish.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Metal shelving in walk-in cooler is rusted and is flaking rust and other debris which can potentially contaminate foods. Also, wood shelves appear to be unfinished.
      • Corrective Action: Metal and wood shelves must be replaced or refinished and must have a surface that's smooth, impervious to moisture, easy to clean and non-toxic.
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