Rainbow Market

265 Prince Rupert Blvd, Prince Rupert, V8J 4K1 · Restaurant

4 inspections

1. Follow-Up InspectionOct 9, 2025

   0 infractions

2. Routine InspectionSep 11, 2025

   4 infractions

   • 208 - Foods obtained from unapproved sources [s. 11]
     • Observation: Frozen fish obtained from an unapproved source was observed stored in the freezer. The operator stated it was for personal use and removed it from the premises at the time of inspection. (Public Health significance): Foods from approved sources are processed in accordance with the Food Premises Regulation and other applicable standards. This ensures the food is safe, meets current regulatory requirements, and is suitable for public sale.
     • Corrective Action: All foods, including frozen items, must be obtained from approved sources. Personal items are not permitted to be stored in the facility; if present, they must be clearly labeled and stored separately from food intended for public sale.
   • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
     • Observation: (CORRECTED DURING INSPECTION) The freezer in the back storage room was observed to be overstocked, resulting in elevated temperatures between -3°C and 1°C at the time of inspection. (Public Health Significance): Food is not being stored at safe temperatures, which may increase the risk of foodborne illness.
     • Corrective Action: The operator moved all the potentially hazardous foods, such as frozen fish, to a functioning freezer at the time of inspection. To prevent temperature fluctuations, avoid overstocking the freezer to allow proper air circulation and maintain safe operating conditions. Ensure the unit consistently holds temperatures at or below -18°C (0°F). Freezer temperatures must be monitored and recorded regularly, and the unit must be serviced if it fails to meet required standards.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: 1. No sanitizing solution prepared in a spray bottle was observed in the facility for sanitizing food contact surfaces at the time of inspection. (Public Health Significance): The lack of sanitizer means surfaces might not be effectively sanitized, potentially leading to bacterial contamination of food and food contact surfaces. Sanitizing solutions must be prepared at an effective concentration to destroy bacteria on food-contact surfaces.
     • Corrective Action: 1. Sanitizing solutions must be changed/prepared as needed to consistently maintain an effective concentration of (200 ppm chlorine or 200 ppm QUATs). The operator must ensure that staff regularly verify the concentration of sanitizing solutions using appropriate test strips to maintain effective sanitation throughout facility operation.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: 2. Manual dishwashing using a two-compartment sink was not properly conducted at the time of inspection. A small bucket containing water with added chlorine was used to sanitize large utensils and dishes. However, the proper procedure requires washing, rinsing, and sanitizing within the designated sink compartments, with sanitization occurring in the second compartment. (Public Health Significance): Using a bucket for sanitizing can lead to cross-contamination and insufficient immersion time, increasing the risk of foodborne illness. Proper cleaning and sanitizing of utensils and equipment are essential for public health.
     • Corrective Action: 2. The operator must ensure staff follow proper two-compartment sink procedures: wash and rinse in the first compartment, sanitize in the second using a Health Canada-approved sanitizer or hot water at 77°C, followed by air drying.
3. Follow-Up InspectionJul 27, 2023

   0 infractions

4. Routine InspectionJul 19, 2023

   4 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: The upright refrigeration unit in front of the kitchen measured at 6.7°C. This unit was being used to store potentially hazardous foods such as eggs, bacon, block cheese, and peperoni cheese snacks. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Operator moved all of the potentially hazardous foods to the walk in cooler that maintains a temperature of 4°C or less. Monitor the temperature of this unit with an accurate thermomer. Do not store potentially hazardous foods in the upright refrigeration unit until an Envinronmental Health Officer has confirmed that the unit is maintaining 4°C or less.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: (CORRECTED DURING INSPECTION) Evidence of mice; droppings were noted in the facility. The dropping appeared to be old and were found inside cabinets that are not used for food storage.(Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Operator removed and disposed all of the items from the cabinet. Operator then cleaned and sanitized the cabinet. The facility has regular pest control by Orkin. Continue to monitor the cleaned up areas for signs of pest.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: (CORRECTED DURING INSPECTION) The facility is not maintained in a sanitary condition. The metal tray rack was covered in food residue and debris, cardboard was being used to line the floor and counter, the glass on the hot holding cabinet was sticky and covered in residue.The facility must be maintained in a sanitary condition at all times.
     • Corrective Action: Staff started cleaning and sanitizing the identified equipment during the inspection. The cardboard was removed and will be taken out for recycing later today. Ensure that the entire premises and all equipment are cleaned on a regular basis to prevent the food or dust build up.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Inadequate facilities provided for hand washing. One of the hand washing stations is missing hand soap and paper towel. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
     • Corrective Action: Ensure all hand washing stations are supplied with soap and paper towel in dispensers or holder and hot and cold running water.