Skip to content
Loading map…

Rockford Wok Bar & Grill

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

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.