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Rockford Wok Bar & Grill

2990 Recreation Place, Prince George, V2N 0B2 · Restaurant

Official record from Northern Health →

Inspection summary

Rockford Wok Bar & Grill has been inspected 4 times by Northern Health Authority since May 1, 2023. The most recent inspection, on January 23, 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: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 21, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 21, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on May 1, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 1, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on May 1, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum chlorine concentration of 50-100 ppm as required to effectively sanitize dishware. Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware or use the dishwasher in the kitchen. 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.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap was observed under the back door of the hotel building that opens into the food delivery area for the food premises. Gaps in the doors can act as entry points for the pests which can contaminate the food leading to spread of foodborne illnesses.
      • Corrective Action: Operator to have the back door repaired to have the gap sealed.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A food operating permit was not observed in the facility at the time of inspection. Public Health Significance - A permit to operate must remain posted in a conspicuous location for the public to see at all times.
      • Corrective Action: Locate and post the permit to operate in a conspicuous location for public viewing. If the permit to operate cannot be located, contact Northern Health for assistance.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of right prep cooler was at 8°-10°C and left prep cooler was at 12°C. Potentially hazardous foods such as chopped vegetables were held for over 4 hours at above 4 °C. Public Health Significance - Potentially hazardous foods must not be stored within the danger zone (4-60 °C) for greater than 4 hours to prevent the growth of pathogens that can lead to foodborne illness.
      • Corrective Action: Potentially hazardous foods that were time and temperature abused were voluntarily discarded at the time of inspection. Do not store potentially hazardous foods in these cold holding units until they have been serviced or replaced and can maintain a temperature below 4°C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer was not prepared and available for use on food-contact surfaces at time of inspection. Public Health Significance - Sanitizer, such as QUATS or bleach, must be available at all times to allow for sanitation of food-contact surfaces to prevent the potential for foodborne illness.
      • Corrective Action: A 100 ppm bleach solution was prepared and tested during the inspection. Replace the sanitizer frequently to uphold sanitizer effectiveness against pathogens.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No soap was available at the bar handwashing sink. Public Health Significance - Handwashing sinks must be stocked with soap, warm running water, and paper towel to allow for effective hand hygiene to prevent the spread of bacteria that can cause foodborne illness.
      • Corrective Action: Operator replenished soap dispenser during time of inspection.

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