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Nelly's Pub & Pizza

2286 Hart Highway, Prince George, V2K 2X8 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Container with raw ingredients, such as sugar, cornstarch and flour, were left uncovered and open to contamination in dry storage and dough room. Sugar scoop was left inside storage container and was visibily dirty. Contamination of food from contact with objects, people, pests or chemicals increase risk of illness.
      • Corrective Action: Operator to cover ingredients to protect them from contamination. Scoops should not be stored inside the container.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the dry storage room and electrical room. Operator is aware of the rodent issue and is working with their professional pest control company to eliminate the issue. Rodents may carry pathogens that can cross contaminate food and food contact surfaces with their feces and urine, increasing risk of foodborne illnesses. Most recent pest control report indicate there was no pest activities.
      • Corrective Action: Operator to clean droppings and continue to ensure regular sanitation to discourage pest activities in the area.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small gaps observed at back door that may allow the entry of pest. Pest may carry harmful microbes that can contaminate food and equipment, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to seal gaps at the back door.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Black garbage bags are used to cover rising pizza dough. Garbage bags are not food grade and may contain chemicals that are used to control odour that could be harmful to human health when consumed.
      • Corrective Action: Operator to use food grade material to cover rising pizza dough.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light cover in the dough room is missing. Lighting fixtures should be designed to prevent contamination of food. Shattering lights can contaminate dough and raw ingredients that are stored inside the room, resulting in physical hazard.
      • Corrective Action: Operator to put in light cover for lighting in dough room.
  3. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Probe thermometers used within kitchen were noticeably dirty. Public Health significance - Food debris on thermometers could lead to contamination of food being probed.
      • Corrective Action: Ensure that probe thermometers are properly cleaned and sanitized after use.
  4. Follow-Up Inspection

    5 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Containers overflowing with moldy tomato juice was in dry storage area. Public Health significance - All foods on the premises must be wholesome and free from spoilage. Unacceptable food items could cause food borne illness and become insect and rodent attractants.
      • Corrective Action: Remove all foods that are spoiled or otherwise unfit for human consumption from the premises.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Sugar scoop was left in product for ongoing use. Garbage bags were used to cover pizza dough while proofing. Public Health Significance - Improper scoop storage exposes items to bare hand contact and potential contamination. Garbage bags are not food-safe and chemicals from them can leach into the food.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact; food scoops should be stored in a sanitary manner, as well as cleaned and sanitized regularly. Food-safe plastic or clean towels should be used for proofing dough.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Probe thermometers used within kitchen were stored in sanitizer solution, but were noticeably dirty. Public Health significance - sanitizers are only effective if the object is noticeably clean - any area covered in dirt or debris will not be sanitized and could lead to contamination of food being probed.
      • Corrective Action: Ensure that probe thermometers are properly cleaned and sanitized after use.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths in bar were left on the sidewalls of sink 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 100 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Operator is aware and using professional pest control operator. 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.
  5. Initial Inspection

    8 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sliced meat in prep cooler was measured at 19.2°C. Cheese and sauce in a mini fridge was stored at 6 °C. Portions of the pizza prep cooler was measured at 8-10 °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.
      • Corrective Action: Potentially hazardous cold foods stored above 4°C for more than 2 hours must be discarded. 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. Food stored in inserts on the prep line should be covered with a lid to help maintain temperature of 4°C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A scoop was left in product for ongoing use in ingredient bin. Public Health significance - Improper scoop storage exposes items to bare hand contact and potential 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.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Several containers of frozen food were sitting on the counter. Staff informed me they had recently removed these containers from the freezer and were planning on thawing them at room temperature for several hours before transferring to the cooler. Public Health significance - thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution, no sanitizer detected in bar glasswasher. Public Health significance - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) chlorine, 12.5 ppm iodine, or 200 ppm quaternary ammonium (QUATs).
      • Corrective Action: Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. The functional dishwasher in the kitchen should be used for glassware until the bar glasswasher has been repaired.
    • 304 - 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, contaminate human food with feces and urine, as well as 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.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excluding the food contact surfaces, the facility was overall kept in an unsanitary manner. Public Health significance - insufficient cleaning and sanitizing can lead to contamination of food, as well as provide food for pests.
      • Corrective Action: The facility must be kept in a clean and sanitary manner. All areas and surfaces in the facility must be cleaned on a regular basis.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle containing QUATs did not have a label. Manager and staff were unaware of the sanitizer being stored in an iodine bottle that was being used for the glasswasher. Public Health significance - Improperly labelled chemicals can lead to accidental contact, fumes, and spills contaminating food or inadequate sanitization.
      • Corrective Action: All bottles containing chemicals should be accurately labelled with the chemical that is stored within the bottle.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash station in the food preparation area did not have soap or paper towel. Manager informed me that staff were using the 2-compartment sink for handwashing, however the sink did not have paper towel either. 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: 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, as well as hot and cold running water must be provided to facilitate proper hand washing.