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Prince Rupert Regional Hospital

1305 Summit Avenue, Prince Rupert, V8J 3C4 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Prince Rupert Regional Hospital has been inspected 6 times by Northern Health Authority since February 3, 2022. The most recent inspection, on May 12, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on December 30, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 December 30, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 6 times across 2 separate inspections, most recently on February 6, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). Vegetable walk in cooler was above 4 °C at time of inspection. (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator is aware of the cooler being above temperature. Worker had been in and out of the refrigerator all morning for prep work. Operator to monitor temperature of cooler and ask maintenance for repairs if needed.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelves in the vegetable walk in cooler and walk in cooler #4 are rusting and starting to flake pieces off. (Public Health Significance): Flaking of rust can enter into food and be ingested causing serious illness or injury.
      • Corrective Action: Replace or otherwise repair all shelving units that are rusting.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    6 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Half of the lighting in walk in freezer #5 was not working. Adequete lighting is needed to facilitate routine cleaning.
      • Corrective Action: Replace or repair the lighting in walk in freezer #5.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Residue has built up in the grid of the ice machine. This machine is cleaned monthly.
      • Corrective Action: Clean and sanitize the ice machine. Increase the frequency of cleaning as needed so that build up to this level does not occur again. Consider taking a photo of the ice machine when it is clean so that staff can reference the photo and notice build up sooner.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Drawers of the wooden counter were dirty.
      • Corrective Action: Clean and sanitize the draws of the wooden counter.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice cream freezer was heavily covered in frost.
      • Corrective Action: Defrost, clean and sanitize the ice cream freezer.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some build up of dust and dirt has accumulated on the corners of the kitchen floor. There was some food spill and debris on the floor of walk in freezer #5. Cleaning of the floors is done weekly.
      • Corrective Action: Clean the identified areas. Ensure that corners and walk in freezer floors are cleaned on a routine basis.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The door frames of multiple walk in coolers were damaged and the wood frame was exposed. Raw wood is able to absorb moisture and may contribute to potential unwanted growth of bacteria or mould.
      • Corrective Action: Seal or refinish the damaged areas as needed to ensure that the surfaces are non porous and easy to clean.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Light bulb in walk-in fridge #1 is dim. Lighting needs to be adequately bright to facilitate routine cleaning and sanitization.
      • Corrective Action: Replace light bulb or otherwise change the lighting in the walk-in fridge #1 to ensure that the lighting is bright enough for routine cleaning and sanitization.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Minor build up of food debris and residue observed on the finger guard of the stand mixer. Operator states that the stand mixer is only used infrequently. Equipment needs to be maintained in a sanitary condition to prevent potential contamination of food.
      • Corrective Action: Clean and sanitize the finger guard of the stand mixer.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust build up observed on the ceiling above sandwich prep table. Dust can potentially fall onto and contaminate food being prepared below.
      • Corrective Action: Clean the ceiling to remove the build up of dust. Consider increasing the frequency of cleaning/deep cleaning to ensure that dust and debris do not accumulate.
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