No.1 Fast Food

500 2 Avenue West, Prince Rupert, V8J 3T6 · Restaurant

10 inspections

1. Follow-Up InspectionNov 13, 2025

   0 infractions

2. Follow-Up InspectionOct 9, 2025

   2 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: 1. The walk-in freezer was overstocked, with food items stored directly on the floor. Excessive storage from entrance to back wall prevented proper inspection beyond the entry point. (Public Health Significance): Overstocking and improper storage hinder air circulation and temperature control. Storing food on the floor risks contamination from dirt, moisture, or pests. Limited accessibility prevents effective cleaning and monitoring, compromising food safety and sanitation standards.
     • Corrective Action: 1. The operator has requested two weeks to correct the issue. The walk-in freezer must be decluttered and reorganized to ensure all food items are stored off the floor and arranged to allow adequate airflow and access for inspection and cleaning. Shelving units must be thoroughly cleaned and sanitized. Clear pathways must be maintained inside the freezer to support regular cleaning, monitoring, and to ensure food safety and regulatory compliance.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 2. Multiple Foods in containers observed to stored on the floor in walk in cooler.(Public Health Significance): Storing food on the floor increases the risk of contamination from contact with objects, people, pests, or chemicals, which can lead to serious illness.
     • Corrective Action: 2. The operator must ensure that all food containers in the walk-in cooler are stored off the floor using shelves or racks to prevent contamination.
3. Routine InspectionSep 17, 2025

   4 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: At the time of inspection, one refrigeration unit at the front sandwich prep station containing cold holding units was observed to have slightly elevated and fluctuating temperatures ranging from 9°C to 10°C. (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
     • Corrective Action: The employee moved all the potentially hazardous foods (chicken, etc.), to a functioning refrigeration unit at the time of inspection. Use all items in the prep table within two hours; discard and replace if not used. Keep lids closed when not in use to retain cold air. Immediately move any potentially hazardous foods to a functioning cooler or discard them if stored in a defective unit. Monitor and log temperatures regularly, and service the unit as needed to maintain 4°C at all times.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: The walk-in freezer was overstocked, with food items stored directly on the floor. Excessive storage from entrance to back wall prevented proper inspection beyond the entry point. (Public Health Significance): Overstocking and improper storage hinder air circulation and temperature control. Storing food on the floor risks contamination from dirt, moisture, or pests. Limited accessibility prevents effective cleaning and monitoring, compromising food safety and sanitation standards.
     • Corrective Action: Declutter and reorganize the walk-in freezer to ensure that all food items are stored off the floor and arranged to allow adequate airflow and access for inspection and cleaning. Thoroughly clean and sanitize the shelving units. Maintain clear pathways inside the freezer to support regular cleaning and monitoring practices, and ensure food safety and compliance.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The sanitary conditions of the kitchen showed excessive grease, dirt, and food buildup in multiple areas, including kitchen counters where food is prepared, equipment surfaces and handles, the dishwashing area, walls next to handwashing stations,door handles of equipment, shelves (both in the kitchen and walk-in cooler), and floors and walls throughout the entire kitchen. (Public Health Significance): Grease, dirt, and food debris in the kitchen create an environment conducive to bacterial growth, leading to a higher concentration of harmful pathogens and an increased risk of foodborne illnesses. Contaminated surfaces can result in direct contamination and cross-contamination, posing a significant public health risk if not properly cleaned and sanitized.
     • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, utensils, prep counters, food contact surfaces, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: The handwashing station, identified as the sole dedicated hand washing station for the employees, was observed to contain items in the sink, obstructing employees from washing their hands effectively. (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 and hot and cold running water must be provided to facilitate proper hand washing.
4. Follow-Up InspectionJan 29, 2024

   0 infractions

5. Follow-Up InspectionOct 18, 2023

   4 infractions

   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: Calamari thawed in kitchen sink water temp 13.4 degrees C
     • Corrective Action: Proper thawing requires running cold water on a continuous basis.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Bakers Pride Oven required an internal cleaning. The milkshake machine is nopt clean and sanitized. Hand sink does not have pap[er towels available.
     • Corrective Action: Clean and sanitize the equipment listed and provide hand towels near the hand sink
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Freezer has frost accumulation
     • Corrective Action: Defrost freezer.
   • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Old wooden chopping block is long past its usefulness.
     • Corrective Action: Remove the chopping block from the premises
6. Follow-Up InspectionJul 28, 2023

   0 infractions

7. Follow-Up InspectionApr 21, 2023

   2 infractions

   • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
     • Observation: Fried rib pieces cooled in cardboard boxes at room temperature for eight hours
     • Corrective Action: Cooked meats must be cooled after being cooked to at least 74º C for two hours to bring the temperature down to 60ºC and then cooled to 4ºC in a refrigeration unit.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Floors, walls, dishwashing area are not kept clean and are cluttered
     • Corrective Action: General clean up is required and must be maintained. A cleaning schedule needs to be posted for all staff.
8. Follow-Up InspectionNov 14, 2022

   0 infractions

9. Routine InspectionOct 24, 2022

   5 infractions

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Permit is misseing
     • Corrective Action: Replacement permit requested
   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: Raw meat not covered in the walk in fridge
     • Corrective Action: Owner cover raw meet during inspection
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Coca cola fridge is overcrowded. Chest freezers require defrosting and cleaning
     • Corrective Action:
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Walk inn freezer overloaded with food produces
     • Corrective Action: This is a repeat violation and must be resolved. Continuance of freezer overload may result in the disposal of excess product stored in the freezer.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Floors have build up of dirt around walls and fixtures
     • Corrective Action: Deep cleaning required
10. Routine InspectionSep 15, 2021

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above raw cabage. (Public Health significance) - Contact with and 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 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two large buckets of sweet and sour sauce 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
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, Squid observed thawed sitting at room temperature in the 2 compartment sink. (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.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. bucket was observed sitting ontop of the hand sink preventing immediate access. 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 and hot and cold running water must be provided to facilitate proper hand washing.