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Red Robin

101 - 1600 15th Avenue, Prince George, V2L 3X3 · Restaurant

Official record from Northern Health →

Inspection summary

Red Robin has been inspected 10 times by Northern Health Authority since November 9, 2022. The most recent inspection, on August 19, 2026, recorded 3 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on August 19, 2026. For example: 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 5 times across 3 separate inspections, most recently on May 12, 2025. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 August 19, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [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 2 times on May 12, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 8 times across 5 separate inspections, most recently on August 19, 2026. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(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.

10 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for potentially hazardous cold food items (cheese curds, cole slaw, blue cheese) in the open top cooler was measured between 10°C to 12 °C. All food items were in the cooler for more than 4 hours. 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 voluntarily discarded food items at the time of inspection. Operator to have the refrigeration unit repaired in order to ensure iit maintains less than 4°C. Do not overfill the inserts and only keep small portions to keep potentially hazardous cold foods below a temperature of 4°C or less.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of oil and grease was observed on the wall and floor beneath the fryer area table in the kitchen. (Public health significance) Grease, oil and dirt accumulation can attract pests and can create unsanitary environment, increasing the risk of cross-contamination thereby causing adverse health effects.
      • Corrective Action: Operator was advised to thoroughly clean the affected area & implement a more frequent cleaning schedule. Regular deep cleaning must be done to maintain sanitation and prevent grease & dirt from accumulated.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Seats in the dining area were observed to be torn making them difficult to clean and sanitize. Another peice of sheet is currently glued on to the damaged seating. (Public Health significance): Damaged seating surfaces can harbor dirt and microorganisms creating unsanitary conditions & increasing the risk of cross-contamination to customers. Proper materials and finishing are required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator was advised to repair or replace the torn seat covers to ensure all surfaces are smooth & intact making it easier to clean and sanitize effectively.
  2. Follow-Up Inspection

    2 infractions

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of oil and grease was observed on the wall and floor beneath the fryer area table in the kitchen. Grease buildup was also observed between the vents in the hood. Operator mentioned that the grease has been leaking from tthe hood on top of the fryers and the grill. (Public health significance) - Grease, oil and dirt accumulation can attract pests and can create unsanitary environment, increasing the risk of cross-contamination thereby causing adverse health effects. It can also be a fire hazard due to the flammability of oil.
      • Corrective Action: Operator was advised to thoroughly clean the affected area & implement a more frequent cleaning schedule until the leaking vent hood is repaired. Operator mentioned that this will get repiared in a week's time. Regular deep cleaning must be done to maintain sanitation and prevent grease & dirt from accumulated.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Seats in the dining area were observed to be badly torn making them difficult to clean and sanitize. (Public Health significance): Damaged seating surfaces can harbor dirt and microorganisms creating unsanitary conditions & increasing the risk of cross-contamination to customers. Proper materials and finishing are required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator was advised to repair or replace the torn seat covers to ensure all surfaces are smooth & intact making it easier to clean and sanitize effectively.
  3. Follow-Up Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting tubes (glass) in the kitchen are not covered in shatterproof coverings. Public Health Significance) - Exposed tube lights can physically contaminate the food by accidental of shattering of glass.
      • Corrective Action: Ensure that all lighting tubes are enclosed in shatterproof covering.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of oil and grease was observed on the wall and floor beneath the fryer and grill area in the kitchen. Grease buildup was also observed between the vents in the hood. The buildup appeared to have developed over an extended period, indicating inadequate cleaning frequency. (Public health significance)- Grease, oil and dirt accumulation can attract pests and can create unsanitary environment, increasing the risk of cross-contamination thereby causing adverse health effects. It can also be a fire hazard due to the flammability of oil.
      • Corrective Action: Operator was advised to thoroughly clean the affected area & implement a more frequent cleaning schedule. Regular deep cleaning must be done to maintain sanitation and prevent grease & dirt from accumulated. Overall sanitation of the facility needs to be improved.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some seating surfaces in the dinning area are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Damaged seating surfaces can harbor dirt and microorganisms creating unsanitary conditions & increasing the risk of cross-contamination to customers. Proper materials and finishing are required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator was advised to repair or replace the torn seat covers to ensure all surfaces are smooth & intact making it easier to clean and sanitize effectively.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: An unused refrigeration unit was observed in the kitchen area. The unit has been out of use and is unused for a while according to the operator. (Public health significance)- Unused equipment in the food preparation area can hinder effective cleaning thereby accumulate dust & debris which can become a potential harborage site for pests and bacteria. This can increase the contamination of food which may result in foodborne illness.
      • Corrective Action: Operator was advised to repair or remove the unused refrigerator from the kitchen area to facilitate cleaning & maintenance, and to prevent potentil pest harborage and contamination risks.
  4. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of uncovered food were observed stored in the walk-in cooler in the kitchen. (Public health significance)- Food left uncovered exposes them to contamination (physical, chemical or biological) risk which could compromise the safety of food potentially leading to food-borne illness.
      • Corrective Action: Operator must cover all the food items in the food premises to prevent it from getting contaminated.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered food containers stored directly beneath an overhead light fixture that lacked shatterproof cover was observed in the walk-in freezer. (Public health significance)- Uncovered light fixtures may contaminate food items stored beneath them in case the light breaks, exposing the food with broken glass posing a physical contamination risk to the food thereby compromising food safety.
      • Corrective Action: Operator is aware of the issue and stated that the light coverings will be replaced soon.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer solution (sink & surface) buckets with wiping cloths for wiping food contact surfaces were observed in different areas of the kitchen. The sanitizer concentration was measured to be below the acceptable levels when tested using both EHO and operator test strips. (Public health significance)- Inadequate concentration of sanitizer solutions may fail to effectively kill harmful microorganisms on food contact surfaces thereby increasing the risk of cross-contamination which could lead to foodborne illness.
      • Corrective Action: Operator was advised to ensure sanitizer solutions are at the right concentration & monitor concentrations frequently & when deemed necessary throughout the day using test strips. Staff should also monitor the sanitizer solution & replace it as deemed necessary to maintain effectiveness.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings were observed in multiple locations, including the back dry storage room (in the corner near the door & between shelves) and beside the ice machine in the kitchen area. (Public health significance)- The presence of mice droppings indicates active pest activity, which poses a risk of contamination to food & food-contact surfaces. Rodents can cross-contaminate food & food contact surfaces through their feces & urine, potentially leading to foodborne illness & adverse health effects.
      • Corrective Action: Operator was advised to thoroughly clean & sanitize all affected areas. Ensure mask & gloves are worn during the cleaning process as there is a potential for aerosolization of the droppings which can be harmful. Operator was asked to assign staff to monitor for pest activity daily.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A few openings were noted in the dry storage room & kitchen roof, which could allow for pest entry into the food premises. (Public health significance)- Openings allowing pest entry into the food premises can allow pests to enter & harbour in the food premises which can cross-contaminate food and food contact surfaces through their feces & urine (rodents), potentially leading to foodborne illness & adverse health effects.
      • Corrective Action: Operator advised to discuss with the pest control company to identify and seal all potential entry points and also find if there is mice breeding inside the food premise.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of oil and grease was observed on the wall and floor beneath the fryer area table in the kitchen. Grease buildup was also observed between the vents in the hood. The buildup appeared to have developed over an extended period, indicating inadequate cleaning frequency. (Public health significance)- Grease, oil and dirt accumulation can attract pests and can create unsanitary environment, increasing the risk of cross-contamination thereby causing adverse health effects. It can also be a fire hazard due to the flammability of oil.
      • Corrective Action: Operator was advised to thoroughly clean the affected area & implement a more frequent cleaning schedule. Regular deep cleaning must be done to maintain sanitation and prevent grease & dirt from accumulated. Overall sanitation of the facility needs to be improved.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Seats in the dining area were observed to be badly torn making them difficult to clean and sanitize. (Public Health significance): Damaged seating surfaces can harbor dirt and microorganisms creating unsanitary conditions & increasing the risk of cross-contamination to customers. Proper materials and finishing are required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator was advised to repair or replace the torn seat covers to ensure all surfaces are smooth & intact making it easier to clean and sanitize effectively.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: An unused refrigeration unit was observed in the kitchen area. The unit has been out of use and is unused for a while according to the operator. (Public health significance)- Unused equipment in the food preparation area can hinder effective cleaning thereby accumulate dust & debris which can become a potential harborage site for pests and bacteria. This can increase the contamination of food which may result in foodborne illness.
      • Corrective Action: Operator was advised to remove the unused refrigerator from the kitchen area to facilitate cleaning & maintenance, and to prevent potentil pest harborage and contamination risks.
  5. Follow-Up Inspection

    0 infractions

  6. Complaint Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings was noted in the facility. Observed mice droppings on the shelves and floor in the storage area where cups and take out containers are stored, in the dishwashing area, shelving under the front line area (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: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods in the open top coolers are stored at above 4°C. (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. Record temperatures every 4 hours and ensure foods are discarded if they have been out in the temperature danger zone (4°C-60°C) for longer than that.
      • Corrective Action: Ensure to only store small batches of food and close the cooler lid when not in use. When over 4 hours, move potentially hazardous cold foods to refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures of open top refrigeration units.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (cooked bacon strips) were stored at 10°C. Manager on site mentioned that they have been told by the corporation that shelf-life for cooked bacon strips is 12 hours at room temperature. No other paperwork was available for review. (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: The manager was told to discard the cooked bacon strips as it had been more than 4 hours since it was cooked. All hot potentilly hazardous foods must be stored in hot holding units that are able to maintain a temperature of 60°C or more.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings were observed in the back storage area. This was also confirmed by pest activity documented in the recent pest control reports. Public Health Significance - Mice feces can carry diseases and contaminate food that can lead to various foodborne as well as other illness.
      • Corrective Action: Operator to ensure all areas in the food premises are free of mice droppings. Follow proper safety measures while cleaning up the mice droppings and discard them in a safe manner.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a gap on the right side that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Observed a huge opening in the wall behind the grill. This could be an entry point for pests into the food premises. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: The operator must ensure back door is properly sealed to prevent entry of pests. The broken wall behind the grill area needs to be sealed off completely to cover up any holes or opening into the kitchen area.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Large build-up of food debris, grease, and grime in various areas of the restaurant. This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
  10. Complaint Inspection

    0 infractions

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