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Rosario's

607 Legion Avenue, Kitimat, V8C 1A1 · Restaurant

Official record from Northern Health →

Inspection summary

Rosario's has been inspected 3 times by Northern Health Authority since January 30, 2024. The most recent inspection, on July 10, 2025, found no infractions.

2 of 3 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: Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions.

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.

  • 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 January 30, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 30, 2024. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 once on January 30, 2024. For example: 306 - 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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Kitchen dishwasher was not capable of sanitizing dishes & cookware to 71°C (160°F) and dishwasher is not equipped with a thermometer to allow staff to monitor final rinse temperature which must be at least 82°C (180°F) at the manifold.
      • Corrective Action: Dishwasher must repaired so the temperature of water at the manifold is at least 82°C and the surface of dishes & cookware can be heated to at least 71°C. Also, dishwasher must be fitted with a thermometer so that staff can monitor final rinse temperature (82°C), or a waterproof & heat resistant min/max recording thermometer must be purchased and used to monitor final rinse temperature of dishes & cookware (71°). Until such time as dishwasher is repaired and a thermometer provided, dishes & cookware must be sanitized in a sink with at least 100 ppm chlorine (2.5 mL of 5% bleach per 1 L of water) for 2 minutes at a temperature of 45°C, or chlorine (bleach) can be manually added to the rinse cycle of the dishwasher, or the glass washer in the wait station can be used.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls in the kitchen, food storage areas and the wait station, and wood shelves in the kitchen and food storage areas are damaged and worn which makes them difficult to clean.
      • Corrective Action: Walls must be repaired and refinished, or covered with a durable, easy to clean & non-toxic material. Wood shelves on which food & drink is stored must be refinished (e.g., painted) or replaced (i.e., shelf over pizza prep cooler) to provide a durable, easy to clean & non-toxic surface.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The 3-compartment sink in the kitchen is not equiped for hand washing or convenient for staff to use to wash their hands due to the presence of a hose attached to the faucet. As such, staff must go to the wait station to wash their hands which is not a convenient location for staff who handle and prepare foods.
      • Corrective Action: The 3-compartment sink in the kitchen must be equiped for hand washing (i.e., liquid soap & paper towel dispensers) and the faucet must be convenient to use for hand washing, or a separate faucet or hand washing station installed for this sole purpose.

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