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Salt Water Bakery & Provisions

5 Cow Bay Road, Prince Rupert, V8J 1A2 · Restaurant

Official record from Northern Health →

Inspection summary

Salt Water Bakery & Provisions has been inspected 7 times by Northern Health Authority since June 13, 2023. The most recent inspection, on June 11, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Protecting food from contamination.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 11, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 May 22, 2025. 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 2 times on December 17, 2024. For example: 209 - Food not protected from contamination [s. 12(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 once on April 16, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 December 17, 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) A chemical spray bottle was observed stored on the food preparation counter adjacent to the ice cream machine. (Public Health significance): Accidental contact, spills, leaks, or chemical fumes may contaminate food and food-contact surfaces, posing a risk to public health.
      • Corrective Action: The chemical spray bottle was removed from the food preparation area and returned to the designated chemical storage location at the time of inspection. The operator must ensure that all chemicals are stored safely away from food, food preparation areas, food-contact surfaces, equipment, and utensils at all times to prevent accidental contamination.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dirty dish (wiping) cloths were found lying on counters at various locations within the facility. (Public Health Significance): When wiping cloths become dirty, they can harbor harmful bacteria, which may spread to food contact surfaces and food itself. To prevent contamination and bacterial spread, wiping cloths used for cleaning food contact surfaces must be immersed in a sanitizing solution between uses.
      • Corrective Action: The operator must always store wiping cloths immersed in a Health Canada-approved sanitizing solution when not in use and ensure the sanitizing solution is maintained at the proper concentration for effective sanitation. Additionally, the solution must be changed when it becomes visibly dirty, as a contaminated solution loses its effectiveness, rendering the sanitizer inactive.
  3. Complaint Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A complainant said that croissants containing bacon were stored/ displayed at room temperature. The operator said that the croissants were stored at room temperature during the open hours. Any croissants not sold during the day are discarded.
      • Corrective Action: As the croissants contain potentially hazardous food, the maximum storage time at room temperature permitted is 2 hours. After 2 hours, they must be stored at 4°C or less or 60°C or more.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: A complainant said that serving tongs used to handle a partially eaten croissant were placed back to serve other foods. This procedure could promote cross-contamination of other foods.
      • Corrective Action: Instruct staff to always wash and sanitize serving tongs after they have been contaminated.
  4. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Big bag of oats left open to the atmosphere in the back room next to the desk. (Public Health Significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoop left in the salt bag on the back counter next to the walk in cooler. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in back room is dusty and dirty. As well, the floor has some cracks that require sealing. (Public Health Significance) Surfaces including floors in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize the floor. Seal all cracks in the floor to allow for easier clean up.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A soap and water solution is stored in a spray bottle with no label. (Public Health Significance) Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemcials can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the soap and water mixture stating what is in the bottle.
  5. Follow-Up Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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