Rainbow Market
265 Prince Rupert Blvd, Prince Rupert, V8J 4K1 · Restaurant
Inspection summary
Rainbow Market has been inspected 4 times by Northern Health Authority since July 19, 2023. The most recent inspection, on October 9, 2025, found no infractions.
2 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: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.
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 2 times across 2 separate inspections, most recently on September 11, 2025. For example:
211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
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 on September 11, 2025. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on September 11, 2025. For example:
208 - Foods obtained from unapproved sources [s. 11]
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 July 19, 2023. For example:
304 - Premises not free of pests [s. 26(a)]
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on July 19, 2023. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(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.
4 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
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.
- 208 - Foods obtained from unapproved sources [s. 11]
- Follow-Up Inspection
0 infractions
- Routine Inspection
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.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]