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P & T Restaurant

4103 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

P & T Restaurant has been inspected 7 times by Northern Health Authority since April 30, 2025. The most recent inspection, on August 6, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on July 27, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: 209 - 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 once on June 18, 2025. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 June 18, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on April 30, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal belongings were found near food stock in dry storage area. (Public Health Significance) - Personal belongings may carry contaminants that can potentially contaminate foods.
      • Corrective Action: Personal belongings have to be stored in dedicated areas for staffs.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris were found on the meat slicer. (Public Health Significance) - Food residues can harbour and support the growth of pathogenic microorganisms and may contaminate ready-to-eat or subsequently processed foods.
      • Corrective Action: Operator to ensure all equipment are in sanitary condition at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The final rinse of the mechanical diswhaser cannot reach a chlorine concentration of 50ppm. (Public Health Significance) - Final rinse sanitizer concentration below 50 ppm chlorine may result in ineffective sanitization of food-contact surfaces. This increases the risk of microbial contamination, cross-contamination between foods, and foodborne illness.
      • Corrective Action: Operator immediately switched to use new bleach solution. Operator to change bleach solution frequently to prevent chlorine from dissipating over time.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chlorine concentration in a sanitizer spray bottle was not detectable. (Public Health significance) – food contact surfaces would not be sanitized, which can contain harmful bacteria and increase the risk of food contamination.
      • Corrective Action: Operator immediately prepared the bleach solution at 200ppm. Operator to use proper test strips to test for sanitizer concentration from time to time.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Knives were found stored in the gap at the side of the cutting table. (Public Health Significance) - food contact surfaces should be kept clean and being protected from contamination at all times to prevent foodborne illnesses.
      • Corrective Action: Operator immediately removed the knives and put for dishwashing
  6. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The wall near the standing fridge at the entrance to the main kitchen was lined with cardboard. (Public Health Significance) - wall surfaces in food business should be smooth and non-absorbent to ensure effective cleaning. Cardboard can easily trap grease and dust that allows bacteria to grow.
      • Corrective Action: Operator to remove the cardboard and ensure the wall surfaces are smooth and non-absorbent.
    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Rice was stored in a large container and cooled in bulk. (Public Health Significance) - foods cooled in bulk will prevent heat from dissipating, creating a warm internal temperature for bacteria to grow, potentially causing foodborne illnesses.
      • Corrective Action: The operator divided the rice into smaller portions and cooled in ice bath.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods in the walk-in cooler are stored on the floor. (Public Health Significance) - food stored on the ground are subject to contamination from pest and sewage back up, potentially increasing the risk of causing foodborne illnesses.
      • Corrective Action: Operator immediately moved foods above the ground. Operator to make sure foods stored in the premises are at least 15cm off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The bleach concentration of the chemical dishwasher was not at 50ppm or higher. (Public Health significance) - low bleach concentration could not ensure effective sanitation of the food contact surfaces, potentially contaminating the foods and causing foodborne illnesses.
      • Corrective Action: The operator readjusted the dishwasher and ensured the bleach concentration can reach to over 100ppm.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Utensils were stored in handwashing sink. (Public Health Significance) - Utensils can block the access to handwashing sink and prevent food handlers to adequately perform handwashing, increasing the risk of cross contamination.
      • Corrective Action: The operator immediately removed the utensils to unblock the handwashing sink.
  7. Initial Inspection

    3 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone (video) on Apr 30, 2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen wantons are contained in reused margarine bucket. Scoops and flour bags placed on top of flour directly. Pear place on the bottom of the refrigerator. (Public Health Significance) - prolonged reuse of margarine bucket may also result in chemicals leaching into the food. Scoops and flour bags contain pathogens and other contaminant that can contaminate foods. Ready-to-eat foods such as fruits should be placed on the top shelve of the refrigerator to prevent cross contamination.
      • Corrective Action: Operator immediately used reusable food grade plastic to contain wantons. Operator immediately removed the scoops and flour bags from the flour container. Operator immediately put the pears on the top shelve of the refrigerator.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door does not seal completely, resulting in a visible gap between the door and the frame. (Public Helath Significance) - gaps may allow the entry of pests, such as mouse and flies, potentially causing food contamination.
      • Corrective Action: Operator to replace the weathering strips and to ensure there is no gap when the back door is closed.

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