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Princeton General Hospital/Ridgewood Lodge

98 Ridgewood Dr Princeton BC V0X 1W0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Princeton General Hospital/Ridgewood Lodge has been inspected 8 times by Interior Health Authority since February 13, 2015. The most recent inspection, on March 16, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 3 times across 2 separate inspections, most recently on January 27, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on January 27, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 14, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 February 13, 2015. For example: 5 - Is the premises free from pests, harbourage areas and protected against pest entry?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on March 16, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): At the time of inspection, the food safety plan could not be found.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection, the sanitation plan could not be found.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure updated food safety plan is in place
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure updated food safety plan is in place
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe 1 (or equiv.) certification for all main food handlers
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - four-door upright cooler reading 7C - please do not use this cooler to store potentially hazardous foods until unit can reliably hold foods at 4C or lower.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - thermometers in display case broken - replaced during inspection; recommend checking all your thermometers
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - condensate above grease hood above Rational oven; please investigate an correct as necessary
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm all staff are FoodSafe (or equiv.) certified
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - checker-plate threshold on walk-in freezer needs to be fastened to the floor in a more permanent and sanitary manner than tape - fan blowing into dish-pit needs cleaning
  6. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - observed soups at 15C after six hours in walk-in cooler; soups discarded and re-made. Please ensure all cooled foods are checked to confirm they are within safe time-temp limits
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - walk-in cooler reading 5C - must be 4C or lower
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Portable fans need dusting / cleaning.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Freezer door is broken and does not open from the inside. Please keep sign on the door to inform people to leave it open while inside.
  8. Monitoring

    1 infraction

    • 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
      • Observation(s): back door was left wide open while staff were on break, ensure if door is to be kept open a screen must be in place to ensure no pests can enter onto the premises

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