Royal Canadian Legion #43
101-1116 6th Avenue, Prince George, V2L 3M6 · Restaurant
Inspection summary
Royal Canadian Legion #43 has been inspected 2 times by Northern Health Authority since June 16, 2023. The most recent inspection, on August 4, 2023, found no infractions.
1 of 2 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 Protecting food from contamination.
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 on June 16, 2023. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 June 16, 2023. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on June 16, 2023. For example:
201 - Critical Food contaminated or unfit for human consumption [s. 13]
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 June 16, 2023. 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.
2 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
6 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) A milk carton past the best before date was stored in the refrigerator outside the kitchen area. Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date. Opened barbecue sauce bottle with "refrigerate after opening" condition on label was seen kept in the storage area.
- Corrective Action: Operator immediately discarded the milk carton and an open barbecue sauce bottle at the time of inspection. Operator to follow first in first out method while storing food items and discard the food products past the best before date.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Fried fatty bacon was seen kept beside the fridge; it was dated June 15th. When questioned, the operator mentioned that it was cooked in the morning and kept outside. The operator mentioned she forgot to transfer it to the refrigerator. All potentially hazardous foods must be stored below 4°C or above 60°C, out of the danger zone, to prevent bacterial growth and possibly food-borne illness.
- Corrective Action: The operator voluntarily discarded the food and will ensure all potentially hazardous foods are kept out of the danger zone.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Meat slicer and french fries cutter in the kitchen area was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
- Corrective Action: The operator was told to dissemble the meat slicer and french fries cutter and clean and sanitize the equipment as per the manufacturer’s guidelines.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation of the premises is inadequate. Unsanitary maintenance of the food premise increases the likelihood of cross-contamination. Additionally, areas not kept cleaned and free of clutter may also attract pests.
- Corrective Action: Ensure the food premise is properly maintained to help facilitate cleaning and sanitizing. Organize storage areas and remove or store items in a sanitary manner.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The Quats sanitizer concentration from the automatic chemical dishwasher was measured to be at 50ppm. Test strips were not found or being used in the kitchen. Improper cleaning and sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to foodborne illnesses.
- Corrective Action: The automatic Quats dish washers must provide a minimum concentration of 200 parts per million (ppm) as required to effectively sanitize dishware. The operator to 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.In the meantime, the operator will be using the two-compartment sink method to sanitise the dishes and test the Quats sanitizer solution every time it is freshly prepared. The operator was shown how to prepare the sanitizer solution in the sink. Ensure test strips are available for regular testing of the sanitiser concentration.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Refridgerator units lack accurate thermometers.
- Corrective Action: Ensure a working thermometer is located in each refridgerator unit.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]