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Montana's BBQ and Bar

2730 Recplace Drive, Prince George, V2N 0G2 · Restaurant

Official record from Northern Health →

Inspection summary

Montana's BBQ and Bar has been inspected 4 times by Northern Health Authority since February 22, 2023. The most recent inspection, on May 22, 2026, found no infractions.

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

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.

  • 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 2 times on January 22, 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 May 8, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 May 8, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 22, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

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

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Raw chicken was observed to be stored in the fryer cooler at 6.8°C. 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 if the food is consumed.
      • Corrective Action: Operator immediately moved the raw chicken to a working refrigeration unit that maintains a temperature of 4°C or less, as the raw chicken has just been in the cooler for 30 minutes..
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing station was inaccessible due to obstruction by cups. Public Health Significance:An obstructed/inaccessible handwashing sink poses a health risk as handwashing cannot be done routinely and adequately, thereby increasing the risk of contamination/cross contamination of food from previously touched surfaces or foods, which could lead to foodborne illness if such food is consumed by the public.
      • Corrective Action: Operator immediately removed items obstructing the handwashing sink. Operator to ensure the handwashing station is accessible and not obstructed in any way at all times and used only as a hand wash station whenever food is being prepared.
  3. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed a few (milk and creamer cartoons) stored beyond their best before dates in the walk-in cooler. (Public Health Significance) - There may result in growth of illness causing pathogens in food items post their best before dates. Consumption of such contaminated food items may result in food-borne illness.
      • Corrective Action: Operator to ensure to periodically monitor the best before dates of food items. Operator voluntarily discarded the food items past their best before dates at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machine had build-up of biofilm slime layer. (Public Health Significance) - Build-up of biofilm layer in the ice machine indicates that it is inadequately cleaned. This biofilm slimy layer can harbour disease carrying pathogens which can contaminate the ice and potentially cause food-borne illness if consumed.
      • Corrective Action: Operator to ensure that the ice machine is frequently cleaned and sanitized.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handling equipment (can opener) had build-up of food residuals and is not adequately cleaned and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned can opener are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (can opener) may cross-contaminate other food products when reused.
      • Corrective Action: Operator to ensure that the can opener is frequently cleaned and sanitized.
  4. Routine Inspection

    0 infractions

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