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Prince George Golf & Curling Club

2601 Recplace Drive, Prince George, V2L 0G2 · Restaurant

Official record from Northern Health →

Inspection summary

Prince George Golf & Curling Club has been inspected 4 times by Northern Health Authority since September 14, 2022. The most recent inspection, on January 17, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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 December 17, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on October 14, 2022. For example: 305 - Repeat 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 September 14, 2022. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer, cooler and dry storage were stored on the floor (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
  3. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used as scoops are left in product for ongoing use in dry ingredients. Some dry ingredient bags and containers were left open after use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Open containers and bags can lead to contamination of products stored within.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Large bowls can be used, but ensure that they are not stored in ingredients and "handle" portion does not contact food. Ensure that all containers and bags containing food are kept closed after use.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Standing water on floor in mop/chemical storage area. Build up of grime and food debris in hard to clean areas (e.g., under dry storage racks and equipment, floor corners). Public Health signficance - Water and food debris provides nutrients for pests, and can lead to pest infestations.
      • Corrective Action: Ensure that non-food contact surfaces (e.g., floors, walls, and equipment) are cleaned on a regular basis; increase cleaning frequency if needed.
  4. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used as scoops are left in product for ongoing use in dry ingredients. Some dry ingredient bags and containers were left open after use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Open containers and bags can lead to contamination of products stored within.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Large bowls can be used, but ensure that they are not stored in ingredients and "handle" portion does not contact food. Ensure that all containers and bags containing food are kept closed after use.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. Some utensils still had food debris on them after cleaning. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Improperly cleaned utensils cannot be sanitized as food debris can protect bacteria from sanitizing agents.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 400 ppm QUATs. Mix according to the manufacturer's specifications. Ensure that all utensils are properly cleaned and sanitized after use.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Standing water on floor in mop/chemical storage area. Build up of grime and food debris in hard to clean areas (e.g., under dry storage racks and equipment, floor corners). Public Health signficance - Water and food debris provides nutrients for pests, and can lead to pest infestations.
      • Corrective Action: Ensure that non-food contact surfaces (e.g., floors, walls, and equipment) are cleaned on a regular basis; increase cleaning frequency if needed.

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