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Mild Chili Indian Cuisine

159 - 1600 15th Avenue, Prince George, V2L 3X3 · Restaurant

Official record from Northern Health →

Inspection summary

Mild Chili Indian Cuisine has been inspected 6 times by Northern Health Authority since February 27, 2023. The most recent inspection, on August 29, 2025, recorded 4 infractions.

1 of 6 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: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 2 separate inspections, most recently on August 5, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 5 times across 3 separate inspections, most recently on August 29, 2025. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 3 times across 2 separate inspections, most recently on August 6, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4, 2024. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 27, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

6 inspections

  1. Follow-Up Inspection

    4 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting tubes (glass) in the kitchen are not covered in shatterproof coverings. .(Public Health Significance) - Exposed tubelights can physicaly contaminate the food by accidental of shattering of glass.
      • Corrective Action: Ensure that all lighting tubes are enclosed in shatterproof covering.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings were noted in the facility. Observed mice droppings on food storage counters and shelving. (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 and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease, and grime under the dishwashing sink in the kitchen. Noticeable water leak behind the dry storage area. This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all areas in the restaurant including hard to reach areas such as, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles cracking further degradation expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace floor broken floor tiles.
  2. Follow-Up Inspection

    7 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting tubes (glass) in the kitchen are not covered in shatterproof coverings. (Public Health Significance) - Exposed tube lights can physically contaminate the food by accidental of shattering of glass.
      • Corrective Action: Ensure that all lighting tubes are enclosed in shatterproof covering.
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit to operate was observed to be posted in conspicuous location with an invalid decal.
      • Corrective Action: Operator to pay the outstanding permit fee and aquire a valid decal which needs to be posted on to the permit.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed dough roller was not cleaned and sanitized properly after the last use and it contained the flour residuals attached to it underneath. The dough and flour residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the fresh dough when roller is reused.
      • Corrective Action: The operator was told to dissemble the dough roller and clean and sanitize the equipment as per the manufacturer’s guidelines. Operator to resubmit their sanitation plan for review.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (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 and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Various holes and openings observed in floors and walls which can act as entry points for the pests. Pests can contaminate the food and pose serious health risk by causing various foodborne illnesss.
      • Corrective Action: Close off and seal any gaps and openings in floors, walls and ceiling using a durable pest proof material.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime in various areas of the restaurant (under the dishwashing sink, vent hood). This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles under fryers cracking further degradation expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace broken floor tiles.
  3. Complaint Inspection

    10 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Raw lentils contaminated with mice droppings observed in the dry storage area. (Public Health significance) - All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. contaminated food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
      • Corrective Action: At the time of inspection, staff was told to discard all foods (bag of lentils, bag of beans, ready to eat sweets) that are spoiled, adulterated or otherwise unfit for human consumption from the premises.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Pot of lentil curry and a container with dough kept stored on the floor beside walk-in fridge posing a risk of contamination due to near contact with floor surfaces and potential exposure to pests.
      • Corrective Action: Food containers moved to storage area above the floor. Ensure that foods are stored at least 6" off the floor and protected from contamination.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above raw veggies. (Public Health significance) - Contact with 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: 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 - Repeat 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: Inadequate sanitizing rinse solution. No sanitizer detected. It was observed that the sanitizer bucket feeding the machine was emptied. (Public Health significance) - Automatic chlorine dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended.
      • Corrective Action: Operator to replace the empty bottle of chlorine sanitizer bucket with a new one. Ensure the dishwasher always dispenses sanitizer at the effective concentration levels when in use. Monitor the sanitizer levels in the bucket and switch as needed.
    • 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 QUATs or use single-use paper towels to sanitize countertops.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings was noted throughout the facility suggesting heavy active pest infestation. Observed mice droppings on the shelves and floor in the dry storage area, behind the refrigerators, in lentil food bags, all corners in the facility. (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 and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Lots of opening in the floor, ceiling and walls were observed at the time of inspection, Public Health significance - These openings can act as entry points for pests which can contaminate the food and cause various foodborne illnesses.
      • Corrective Action: Seal off any gaps and openings to help prevent entry of pests into the food premises. Consult a pest control company for help control active pest infestation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime in various areas of the restaurant. This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Improper cooling procedure for a large batch of curry was observed. Large pot of soup was observed to be cooling at room temperature. Public Health Significance - Improper cooling may expose the PHFs to Temperature Danger Zone and may lead to growth of bacteria. 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: Staff was told to portion out the curry into multiple containers to allow faster cooling. Potentially hazardous foods that are cooled after cooking should be cooled from 60°C to 20°C in less than 2 hours and from 20°C to 4°C in less than 4 hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (curry in a pot0 was 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: Operator to cover container by a strainer lid that allows for cooling as well as protects food from contamination from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime in various areas of the restaurant. This can affect sanitation and attract pests.
      • Corrective Action: - Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, tools and equipment, floors and ceiling (areas around the vents) to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit. - Update sanitation plan to include increased cleaning and sanitizing frequency to ensure there is no build-up of debris.
  6. Routine Inspection

    4 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of debris and discarded food (boiled potatoes) behind the equipment. Unsanitary food premises can lead to cross-contamination as well as growth of harmful pathogens which can further cause foodborne illnesses to spread amongst the consumers.
      • Corrective Action: Ensure there is thorough cleaning and sanitizing under and behind the equipment. Increase the cleaning and sanitizing frequency to ensure there is no build-up of debris.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizers were stored in spray bottles and were not labelled for the contents. (Public Health significance) - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Ensure all cleaning and sanitizing chemical containers are labelled properly.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Utensils not used in the food premises stored on the shelves in the storage area in an unsanitary manner. Items not essential to food operation activities must be stored in a separate, designated area that prevents contamination. Improper storage facilities can cause contamination of food, food ingredients, equipment, and non-food materials can occur.
      • Corrective Action: Move the items or equipment not used within the food premises to be stored in a separate designated area.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Soap and paper towel not available at the handwashing station (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.
      • Corrective Action: Ensure the hand wash station is always equippped with hand soap and paper towels to facilitate proper hand washing.

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