Skip to content
Loading map…

Quesnel Golf Course-Boogies Grill

1800 Blackwater Road, Quesnel, V2J 7A5 · Restaurant

Official record from Northern Health →

Inspection summary

Quesnel Golf Course-Boogies Grill has been inspected 4 times by Northern Health Authority since August 11, 2022. The most recent inspection, on July 25, 2024, recorded 2 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times on May 1, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on July 25, 2024. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 once on May 1, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on July 25, 2024. For example: 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 24, 2023. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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. Routine Inspection

    2 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit available was missing a valid decal and was not posted in a conspicuous location.
      • Corrective Action: Attach a valid decal to the permit and post it in a location where the public can see it.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, meat thawed sitting in an empty sink at room temperature for an hour. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Temperature of the meat portion was -15C. Operator moved the meat to a refregeration unit during inspection.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperature for the Sandwich and salad prep is Slightly elevated (greater than 4°C) observed at 45.5°F. (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. Operator aware, adjusted the temperature and will keep an observing the temperature of the unit.
      • Corrective Action: Monitor regularly and log temperatures of the refrigeration unit, adjust settings and have repaired as necessary to provide a temperature of 4° at all times.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  3. Routine Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit posted missing a valid decor.
      • Corrective Action: Ensure a valid decor is displayed on the permit, available and posted in a conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Observed food left open in the commercial sandwich prep cooler (mayonnaise had turned jelly on top and the salad had changed colour) and meat in the refrigeration unit left open. (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: No active sanitizer detected in sanitizer containers or spray bottles for food surfaces, operator had MrClean in the bottle labelled sanitizer. (Public Health Significance) Sanitizing solutions must be food grade and strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions to food grade sanitizer and as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 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 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution on the glassware washer. No sanitizer detected. (Public Health significance) - Automatic glassware washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize glassware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Have the Mechanical Glasswasher (chlorine) reach a final rinse concentration of 50 ppm – 100 ppm. Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all glass ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  4. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website