Prime Pizza & Tiffin Inc.

1739 Nicholson Street South, Prince George, V2N1V7 · Restaurant

7 inspections

1. Routine InspectionMar 24, 2025

   2 infractions

   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Observed a hole in the dry wall near the dish washing area. (Public Health Significance) - Presence of holes and openings in the food premises may facilitate the harbourage of pests that may carry disease causing organisms, these pests may contaminate food items and cause food-borne illness.
     • Corrective Action: Operator to ensure that the hole in the dry wall by the dish washing area is fixed/sealed.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed accumulation of dust, grime and food debris throughout the food premises especially the hard to reach areas such as beneath the food handling equipments and shelving. (Public Health Significance) - Accumulation of dust, grime and food debris in the food premises can cause contamination of food items by aerolosolization, such contaminated food items if consumed may result in adverse health effects and food-borne illness.
     • Corrective Action: Operator to ensure that the entire food premises is thorougly deep cleaned and maintained in a sanitary condition.
2. Routine InspectionJan 23, 2025

   5 infractions

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C; rice was measured at 11 degrees Celsius in what appeared to be a malfunctioning cooler. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Rice was discarded during the inspection. Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: A bag of onions, as well as a large pot of curry was placed on the floor (curry was measured at 60.5 degrees Celsius). Also observed a small plastic cup without a handle was used in a sugar container, as well as phones were placed on food contact surfaces. 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. All food products must be stored at least 15 cm, or 6 inches, off the floor. Ensure scoops with handles are used in products without the handle touching the food product. Personal items must be also kept separate from food preparation and storage areas.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloths left on the counters between use. Public Health significance - Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Store wiping cloths in a sanitizing solution of 200-400 ppm QUATs when not in use. Mix according to the manufacturer's specifications.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Significant build-up of food debris and grime throughout the facility (e.g., prep table, storage containers and areas, and underneath the deep fryers). Public Health significance - insufficient cleaning can lead to cross-contamination and pest infestations.
     • Corrective Action: All surfaces within the facility need to be cleaned on a regular basis so that they are maintained in a sanitary condition.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing - observed the paper towel dispenser was empty during the inspection. 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: Operator replaced the empty paper towel roll during the inspection. 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.
3. Follow-Up InspectionJul 3, 2024

   1 infraction

   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: There was an unlabelled spray bottle next to the pizza grill, operator mentioned it is QUATs sanitizer. Inaccurately labelled chemical agents can cause accidental misuse, which may result in potential contamination and inadequate sanitation of food contact surfaces.
     • Corrective Action: Ensure all chemicals used in the premises are appropriately labelled to identify the contents.
4. Follow-Up InspectionJun 26, 2024

   6 infractions

   • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
     • Observation: Operator was preparing cheese curd at the time of the inspection; he claimed that it was only prepared for their staff lunches, and was not served to the public. At the time of the inspection, the Operator had not recieved written approval by Northern Health to ferment food products within their facility. Public Health significance - if proper fermentation conditions are not met, significant growth of harmful bacteria and/or production of toxic chemicals can occur and lead to severe foodborne illnesses.
     • Corrective Action: Fermentation of food products cannot occur within a permitted facility without written approval by Northern Health.
   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored above 4°C; food products such as meat, cheese, and processed vegetables were measured between 7.5 to 14.5 degrees Celsius with a probe thermometer. Pizza sauce was also prepared and left out at ambient temperatures for more than 2 hours. The Operator had not measured the temperatures of their cold-holding units for approximately a day and a half at the time of the inspection. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Potentially hazardous cold foods that were stored above 4°C for more than 2 hours, or for an unknown period of time, were discarded during the inspection. Ensure to otherwise move potentially hazardous cold foods that have been stored above 4 degrees Celsius for less than 2 hours to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination; observed a couple bags and open containers in the dry storage area. Operator claimed that they cover these containers at the end of the day with saran wrap. 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 and spices from airborne contaminants, drips from raw foods, and contact with objects and staff.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Observed significant build-up of food debris on food contact surfaces, equipment, and high-contact surfaces (e.g., deep fryer basket handles) throughout the facility during the inspection, as well as a greasy pan was stored with clean dishware. Operator claimed that these surfaces and equipment would have been cleaned, but their staff left the food preparation area shortly after their lunch rush due to the ongoing inspection by Northern Health. Public Health significance - insufficient cleaning and sanitizing of food contact surfaces, equipment, and utensils can lead to cross-contamination and foodborne illnesses.
     • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are maintained in a sanitary condition.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Significant build-up of food debris and grime throughout the facility (e.g., cooler doors, storage racks, and underneath the deep fryers). Operator claims that they deep-clean different parts of the facility weekly and monthly. Public Health significance - insufficient cleaning can lead to cross-contamination and pest infestations.
     • Corrective Action: An increase in sanitation frequency, as well as an updated Sanitation plan provided to Northern Health for approval, may be required if Operator's current cleaning schedule is not sufficient to ensure that all surfaces within the facility are maintained in a sanitary condition.
   • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Observed a food handler rubbing their eyes, and then continue preparing food without washing their hands afterwards. Also observed a food handler quickly rinse off their hands with water instead of following proper handwashing practices. Public Health significance - improper hand hygiene and handwashing practices can lead to cross-contamination and foodborne illness.
     • Corrective Action: Ensure that all staff are trained to wash their hands at an adequate frequency, as well as to follow proper handwashing procedures.
5. Complaint InspectionMay 22, 2024

   4 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods are stored at above 4°C. Potentially hazardous food in the prep cooler were measured at 8.1 degrees Celsius. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Potentially hazardous cold foods stored above 4°C for more than 2 hours must be discarded.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination. 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.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Pizza pans are left in a cardboard box on the floor after use, and then are wiped with a cloth before storage; they are washed and sanitized once per week. Also observed the knife sharpener and blender base were also dirty during the inspection. Public Health significance - All equipment that comes into direct contact with food needs to be kept in a sanitary condition to prevent cross-contamination that may lead to foodborne illness.
     • Corrective Action: Pizza pans need to be stored off the floor, sanitized after every use, and cleaned & sanitized at the end of the day. All other equipment, utensils, and food contact surfaces also need to be cleaned & sanitized on a regular basis so that they are maintained in a sanitary condition.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed a noticeable build up of food debris in some areas (e.g., dry storage area and in the corners of the floor). Furthermore, the inside of some of the fridges and their doors were noticeably dirty during the inspection.
     • Corrective Action: Ensure that all surfaces are cleaned on a regular basis so that they are maintained in a sanitary condition.
6. Follow-Up InspectionFeb 6, 2024

   0 infractions

7. Initial InspectionJan 16, 2024

   0 infractions