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PJ's Park Avenue Foods

1665 Park Avenue, Prince Rupert, V8J 3Y7 · Restaurant

Official record from Northern Health →

Inspection summary

PJ's Park Avenue Foods has been inspected 5 times by Northern Health Authority since September 25, 2024. The most recent inspection, on December 2, 2025, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 December 2, 2025. For example: 209 - Repeat 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 3 times across 3 separate inspections, most recently on August 11, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on December 2, 2025. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 10, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2024. For example: 105 - Remote Inspection

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Raw chicken in the walk in cooler was stored in a box without a tight fitting lid. (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
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for handwashing. Items were stored in the back handwashing sink impeding easy access to the sink. (Public Health Significance): Handwashing 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.
  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer available in the back kitchen. (Public Health Significance): 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: Ensure there is a sanitizer solution of 200 ppm bleach or Quats in the back kitchen at all times, but especially when preparing the chicken as was occurring at time of inspection.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice cream scoops not stored properly after use. Ice cream scoop was stored in a cup of still water, that was left from the night prior. (Public Health Significance): Room temperature still water is a breading ground for pathogen proliferation, and its use may lead to serious illnesses.
      • Corrective Action: Either install a dipper well that allows for a continuous clean potable water rinse, rinse and sanitize the scoop after each use, or store in a cup of ice water and change the water frequently so the temperature does not reach 4°C or above.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Raw chicken in the walk in cooler, the chicken breading station, and cut up wedges were all left without lids. (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.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Shelving unit in the walk in cooler was rusting at time of inspection. (Public Health Significance): Rusting materials can flake off and enter into any food that is present around. This can lead to serious illness or injury if accidentally consumed.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Either replace the shelves or refinish them to remove the rust.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: QUATS sanitizer in the front was in an unlabelled spray bottle in the front, in which the operator did not know what the contents were until the Environmental Health Officer tested the solution. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. The hand washing sink in the back kitchen was inaccessible at time of inspection with various items in and around the sink impeding 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.
  4. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted on Oct. 10th, 2024. The operator submitted photos as well as the requested documentation indicating the Corrective Actions from the initial inspection have been completed to the Environmental Health Officer; An on-site inspection was not conducted.
      • Corrective Action: N/A
  5. Initial Inspection

    3 infractions

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by Microsoft Teams on Sept. 25, 2024. The operator also completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents and photos to the Environmental Health Officer; an on-site inspection was not conducted.
      • Corrective Action: N/A
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed some light bulbs in the kitchen did not appear to have a protective cover. Public Health significance - Contamination of food from contact with broken glass can cause serious injury.
      • Corrective Action: Ensure that all light bulbs are either shatterproof or have a protective cover to prevent glass from shattering.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cover for tabletop heat sealer appears damaged and cannot be sufficiently cleaned or sanitized. Also observed some raw wood shelving/storage areas within the facility. Public Health significance - Materials that are not easy to clean can harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Replace heat sealer's cover to provide a durable, easy to clean surface. Replace or resurface raw wood shelving so that they are durable, easy to clean (i.e., smooth and impervious to moisture) and free of toxic substances.
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