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Pedro's Grill

342 City Centre, Kitimat, V8C 1T6 · Restaurant

Official record from Northern Health →

Inspection summary

Pedro's Grill has been inspected 12 times by Northern Health Authority since December 9, 2024. The most recent inspection, on December 17, 2025, found no infractions.

8 of 12 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on October 21, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 21, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 April 14, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 20, 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 December 9, 2024. 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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food (including raw chicken, cooked bacon and noodles) were stored uncovered inside refrigeration unit. Foods stored uncovered are subject to biological, physical and/or chemical contamination.
      • Corrective Action: Operator to cover all food stored in refrigeration units and freezers.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up of food debris and filth throughout the facility including below the grill, next to the grill, on plates stored with clean utensils, and in the storage to the right of the oven. Build-up of food debris can act as a reservoir for bacteria and cross contaminate food.
      • Corrective Action: Operator to clean and sanitize all areas with build-up of food.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator has food stored in plastic grocery bags inside freezer unit. Plastic grocery bags are not food grade and cannot cover food appropriately to prevent contamination.
      • Corrective Action: Operator to ensure that all food is stored in food grade containers.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple items stored in the facility that are intervening with cleaning and sanitizing.
      • Corrective Action: Operator to ensure that the facility has only the equipment necessary for day-to-day operations.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated in prep cooler (greater than 4°C) Black olives probed to be at 7.6°C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food and filth on shelves and floor inside walk-in cooler. Observed build up of filth on shelves by walk-in cooler. Build-up of food and filth can act as a reservoir for bacteria and potentially cross contaminate food.
      • Corrective Action: Operator to clean and sanitize shelves and floor of walk-in cooler and the shelves in front of walk-in cooler. Anything that is not in use on shelves by walk-in cooler is to be removed from the food premises.
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed fried potatoes stored in a cardboard box that was used to store raw chicken. Storing cooked food in boxes used to store raw meats can lead to cross contamination of food and lead to foodborne illness.
      • Corrective Action: Operator disposed of fried potatoes at time of inspection. Operator to ensure that food is stored in food grade containers and covered.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand wash sink was inaccessible during inspection. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator cleared sink during inspection. Hand wash station must be 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.
  12. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed food stored uncovered in freezer and walk-in cooler along with food that was stored on the floor in cooler. Uncovered food and food stored on the ground allows for potential contamination by dirt, dust, chemicals, etc. 2. Observed scoops stored in bulk food bins. Scoops stored in food can cause cross-contamination between food and operators hands. 3. Observed deep fried potatoes stored in cardboard boxes. Cardboard boxes are not food grade and have the potential of cross-contaminating food.
      • Corrective Action: 1. Foods must be kept covered and must be stored off the floor. 2. Scoops must be stored outside of bulk food bins/bags and in a manner that prevents them from being contaminated and so the handles can be easily grabbed. 3. Use food grade containers to store food.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Observed a large gap at the base of the wall below the two compartment sink and dishwasher through which pests can enter. 2) There are multiple pieces of equipment, utensils, cookware, and other items that are not in use, are cluttering this facility and are interfering with cleaning & sanitizing.
      • Corrective Action: 1) Gap between the wall and floor along the wall where the two compartment sink is located must be sealed to prevent the entry of pests. However, since this is likely the low point in the kitchen floor drains should be installed to prevent water from ponding and to ensure it does not flow into the basement and further damage the substructure. Also, shelving in the storage area by the walk-in cooler must be levelled to ensure they can be properly used. 2) All unused equipment, utensils, cookware, and other items must be removed to reduce the amount of clutter, make better use of available space, and make it easier for staff to clean & sanitize.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed sheets of cardboard soaked with grease around deep-fryer, being used as a splash guard by a garbage can, and being used to line shelves. Cardboard is not impervious to moisture, durable, nor easily cleaned and can accumulate food which can attract pests and act as a reservoir for bacteria. Also, reused cardboard boxes may be contaminated with dirt and chemicals which can cross-contaminate foods, dishes and utensils.
      • Corrective Action: Do not use cardboard to lines shelves and protect areas and surfaces in the kitchen, and provide a material that's smooth, impervious to moisture, durable, easily cleaned and non-toxic (e.g., plastic & fibreglass in areas away from the cook line, stainless steel in areas by the cook line).

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