Prince Rupert Minor Hockey
1000 McBride Street, Prince Rupert, V8J 3H2 · Restaurant
Inspection summary
Prince Rupert Minor Hockey has been inspected 4 times by Northern Health Authority since April 5, 2022. The most recent inspection, on November 6, 2025, found no infractions.
2 of 4 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 and Cleaning and sanitizing.
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 2 separate inspections, most recently on December 10, 2024. For example:
201 - Critical Food contaminated or unfit for human consumption [s. 13]
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 2 times across 2 separate inspections, most recently on December 10, 2024. 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
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Facility was using community water currently under a boil water notice to prepare beverages such as fountain beverages. Slushie beverages are being prepared with alternative approved bottled water. (Public Health significance) Water consumed under a boil water notice could cause harm and could result in waterborne illnesses.
- Corrective Action: Do not use the fountain beverage machines with community water until the boil water notice has been lifted. Alternatively, use an alternative source (an approved source not currently under a notice) of water for this machine. The community water may be used IF the water is brought to a rolling boil for a minimum of one minute and cooled prior to use. Serve bottled or canned beverages until the boil water notice has been lifted. The facility will not use the machine until the boil water notice has been lifted. After boil water notice has been lifted clean and sanitize the slushie and fountain beverage machines according to the manufacturer's instructions before reusing them. Coffee and other hot beverages are still allowed to be sold because they reach temperatures hot enough (74°C/ 165°F for a minimum 15 seconds, verified by a probe thermometer) to kill pathogenic organisms. The slushie machine can be continued to be used with the alternative source of water.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (1) A pile of take away fry (and other fried food) containers, by the entrance, were noted to be soiled with grease at time of inspection.(Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. (2) Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops for sugar, and hot chocolate were stored in the ingredients. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
- Corrective Action: (1) Ensure all take away containers are free of contamination before serving. Throw out all soiled trays and containers. (2) 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. Store scoops in a bin adjacent to each ingredient bin and wash and sanitize regularly.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Wiping cloths left wet in buckets and in piles between uses. (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 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. Store the cloth as clean and dry with the sanitizer when in operation.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Initial Inspection
0 infractions
- Routine Inspection
2 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) 2 small containers of bacon were left uncovered and open to contamination from soap dispenser above. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Operator voluntarily discarded bacon. Ensure that all food is covered or otherwise protected from contaminants.
- 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. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
- Corrective Action: Operator created a sanitizing solution of 200 ppm chlorine and placed clothes in the solution.
- 209 - Food not protected from contamination [s. 12(a)]