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Polly's Cafe Restaurant

4913 Keith Avenue, Terrace, V8G 1K7 · Restaurant

Official record from Northern Health →

Inspection summary

Polly's Cafe Restaurant has been inspected 8 times by Northern Health Authority since April 19, 2022. The most recent inspection, on November 13, 2025, found no infractions.

4 of 8 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 Pests.

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.

  • 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 September 9, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 September 9, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 12, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 19, 2022. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on September 9, 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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed vegetable rolls stored on egg cartons. All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness.
      • Corrective Action: Operator discarded all vegetable rolls.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure. Observed clean sink full of raw meat thawing under hot running water. Thawing under hot water is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Thawing large amounts of meat uncovered exposes the meat to contamination and the surrounding area can become contaminated from the water splashing off of the meat.
      • Corrective Action: Foods must be packaged and thawed under running cold water or in the refrigerator.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food debris and grease on and below stove area and under pallets in dry storage area. Build up of food debris and grease can acts as a reservoir for bacteria and attract pests.
      • Corrective Action: Operator to clean and sanitize areas with build up of food debris.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed frozen fried chicken stored inside old cardboard boxes that were previously used to store raw chicken. Cardboard boxes cannot be cleaned or sanitized adequately and cannot be reused.
      • Corrective Action: Operator discarded the fried chicken. Operator to store all food inside food grade containers.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed shelves in the dry storage area, by the freezer, and in front of the oven that had build up of food. Observed build up of grease and soot above deep fryers. Build up of food can act as a reservoir for bacteria and potentially contaminate ready to eat food.
      • Corrective Action: Operator to clean and sanitize shelves and area above deep fryers.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed multiple single use containers being reused. Single use containers cannot be adequately cleaned and sanitized.
      • Corrective Action: Operator to replace single use containers with food grade containers that can be cleaned and sanitized adequately.
  6. Routine Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a space open at the bottom of the door
      • Corrective Action: Install a door trim that seals the open space under the door.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and grime along baseboards an corners observed
      • Corrective Action: Heavy accumulation to be removed from floors and doorway floors and sills.
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Deep fried items were observed in plastic buckets with no lids directly on the floor at room temperature.
      • Corrective Action: Remove items from the ground and cover to protect from possible contamination. If items are not used within 2 hours, ensure they are refrigerated or tossed out to ensure proper sanitary practice.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine was observed to have black mold in the ice cube trays and build up on the interior of the machine.
      • Corrective Action: Turn off and drain ice machine prior to cleaning and sanitizing affected areas.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employee observed washing gloved hands with soap and water.
      • Corrective Action: Gloves are not reusable items. When gloves become soiled, they need to be changed. Remove gloves, wash hands with soap and water and dry with paper towel prior to dawning a new pair of gloves.

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