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Moxie's Classic Grill

1804 Central Street East, Prince George, V2M 3C3 · Restaurant

Official record from Northern Health →

Inspection summary

Moxie's Classic Grill has been inspected 6 times by Northern Health Authority since March 9, 2023. The most recent inspection, on April 21, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 7 times across 5 separate inspections, most recently on April 21, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 August 9, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on April 14, 2025. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on March 9, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) A cleaning cloth was observed hanging over the edge of the sanitizing bucket instead of being fully immersed in the sanitizing solution. Public Health Significance- Cleaning cloths that are not fully submerged in sanitizer may not be adequately disinfected and can become a source of cross-contamination. This increases the risk of transferring harmful micro-organisms to food-contact surfaces, equipment, and hands, potentially leading to foodborne illness.
      • Corrective Action: The operator made the correction and was informed that cleaning cloths must be kept fully submerged in the sanitizing solution at all times, to ensure proper disinfection and prevent contamination.
  2. Complaint Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Excessive stacking of dirty dishes was observed in the dishwashing area. Grime and debris were also noted, along with grease accumulation around the ventilation hood. Overall cleanliness was inadequate, as droppings were observed in the corners of the storage and food preparation areas.Inadequate cleaning and sanitation of food-contact and non–food contact surfaces can lead to contamination of equipment and food, increasing the risk of foodborne illness. Grease accumulation and droppings may attract pests, posing a potential public health risk.
      • Corrective Action: The operator was informed that staff must promptly wash dishes in a timely manner and ensure all areas, including dishwashing, storage, and food preparation areas, are thoroughly cleaned and maintained in a sanitary condition.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings were observed in multiple corners of the storage area and food preparation areas. The age of the droppings could not be determined, indicating that these areas are not being adequately cleaned during routine sanitation. The presence of pest droppings poses a significant risk of food contamination, as pests can transmit bacteria, viruses, and parasites through their feces and contact with food contact surfaces. This condition increases the risk of foodborne illness.
      • Corrective Action: The operator must immediately clean and sanitize all affected areas, remove any pest droppings, and ensure thorough routine cleaning during sanitation. Ongoing pest control measures must be monitored to prevent recurrence.
  3. Follow-Up Inspection

    1 infraction

    • 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 pest.
      • 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

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods in the open top coolers are stored at above 4°C as verified using a probe thermometer. (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: Ensure to only store small batches of food and close the cooler lid when not in use. When over 4 hours, move potentially hazardous cold foods to refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures of open top refrigeration units. Ensure the temperatures for both the top and bottom of the unit are recorded when recording temperatures for the logs.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers. (Public Health Significance) Sanitizer solution should be available in the food premises to ensure adequate dishwashing and sanitizing. Sanitizing solutions must be strong enough (at least 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 306 - 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 especially under and behind teh equioment. 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. An updated Sanitation plan should be provided to Northern Health for review and an approved copy should be kept on premise for employees to access when in need to ensure cleaning and sanitation protocols are followed effectively.
  5. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of grime, debris, and grease was noticed, especially behind the grill, oven, inside the under counter fridge, and under the ice machine. Public health significance: The presence of grease, grime, and debris in the food handling area can cause physical contamination. Consuming contaminated food may cause foodborne illness.
      • Corrective Action: Operator to conduct an immediate cleaning and sanitization of the facility.Operator to submit an updated sanitation plan to include regular cleaning and sanitization procedures.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The undercounter fridge across the grill was not able to maintain the required temperature of 4°C or below. The temperature measured for ancient grains and cooked rice, which were also stored inside the same refrigerator, was recorded at 10.3°C (internal temperature). Staff present on site confirmed that these food items were kept there since Sunday night. Public health significance - Potentially hazardous cooked food must be stored either below 4°C (39°F) or above 60°C (140°F) to prevent bacterial growth. Failing to adhere to these temperature requirement may lead to foodborne illnesses if the food is consumed.
      • Corrective Action: Operator to ensure that the fridge is not used for storing potentially hazardous food until it is able to maintain temperature below 4°C. The operator voluntarily discarded potentially hazardous food items, such as ancient grains and cooked rice, due to temperature abuse.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Glasswasher in the bar area was not dispensing the sanitizer (50 ppm chlorine). Public health significance - Food contact surfaces, after being cleaned, should be sanitized by mechanical or manual methods to reduce microbial loads to safe levels and prevent foodborne illness..
      • Corrective Action: Use of glasswasher was stopped immediately and mechanical dishwasher available in the kitchen must be used until the Glasswasher is repaired or replaced as needed. Operator to ensure that regular monitoring of sanitizer concentrations is necessary to ensure effective results, as sanitizer effectiveness may decrease with time and temperature.
  6. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was posted in a location that was not clearly visible.
      • Corrective Action: Post the permit in a conspicuous location where it is clearly visible to the public.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Not enough concentration of active sanitizer detected in sanitizer containers. Quats sanitizer solution in container in the kitchen area was measured at 100 ppm and that in the bar area was measured at 50 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Sanitizer solutions replaced with freshly prepared Quats solutions which were measured to be at 200 ppm. Change sanitizing solutions as required to always maintain an effective concentration of 100 ppm bleach.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door was observed to have a gap on the bottom edge and this could allow entrance of pests into the food premises.
      • Corrective Action: The operator to ensure the back door is completely sealed off for any gaps.

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