No.1 Fast Food
500 2 Avenue West, Prince Rupert, V8J 3T6 · Restaurant
Inspection summary
No.1 Fast Food has been inspected 9 times by Northern Health Authority since October 24, 2022. The most recent inspection, on November 13, 2025, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.
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.
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 4 times across 3 separate inspections, most recently on October 9, 2025. For example:
209 - Repeat Food not protected from contamination [s. 12(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 4 times across 3 separate inspections, most recently on September 17, 2025. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 October 18, 2023. For example:
301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
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 September 17, 2025. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
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 4 times across 4 separate inspections, most recently on September 17, 2025. For example:
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
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.
9 inspections
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
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.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Routine Inspection
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.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
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
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
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.
- 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
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
- 104 - Permit not posted in a conspicuous location [s. 8(7)]