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Origins Kitchen

333 Becott Place, Prince George, V2L 4V7 · Restaurant

Official record from Northern Health →

Inspection summary

Origins Kitchen has been inspected 2 times by Northern Health Authority since October 27, 2022. The most recent inspection, on June 24, 2024, recorded 4 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 2 times on June 24, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 once on June 24, 2024. 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 June 24, 2024. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

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.

2 inspections

  1. Routine Inspection

    4 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Observed a milk carton past the best before date in the walk-in cooler. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
      • Corrective Action: Staff immediately discarded the milk carton past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottles. Inadequate sanitizing rinse solution in the sanitizer sink measured at 20 ppm chlorine concentration. Vinegar solution used to clean the tables in the dining area. Public health significance - Vinegar solution is not an effective sanitizer for cleaning and sanitizing food contact surfaces. A minimum of 100 ppm chlorine sanitizer concentration is required to effectively sanitize food contact surfaces.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: Operator immediately prepared fresh sanitizer solution which was measured at an adequate concentration. Change sanitizing solutions as required to always maintain an effective concentration (at least 100 ppm unscented bleach). Operator/staff to frequently use sanitizer test strips to verify sanitizer concentration.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The facility did not have the thermometers in the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
      • Corrective Action: Every operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
  2. Initial Inspection

    0 infractions

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