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Salvation Army Community Church

3500 18th ave, Prince George, V2N 1A9 · Restaurant

Official record from Northern Health →

Inspection summary

Salvation Army Community Church has been inspected 2 times by Northern Health Authority since February 9, 2024. The most recent inspection, on August 12, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on February 9, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 9, 2024. 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 August 12, 2025. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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

  1. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One of the light covers in the kitchen was found to be broken. *A broken light cover poses a risk of physical contamination and may compromise food safety standards.
      • Corrective Action: Repair/ replace the light cover located in the kitchen by 30 September 2025. Proper lighting is essential for maintaining visibility and sanitation standards in food preparation areas.
  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures are slightly elevated, and was set at 7°C. Some potentially hazardous foods stored within were measured between 5-7°C. Operator claims that there can be variability within the fridge, with some items freezing when the refrigerator was set at 4°C. Public Health Significance - Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C or less at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature; rinse cycle temperature was less than 71°C measured at the plate. After a few cycles the rinse temperature was rising, but was still inadequate at the time of the inspection. The dishwasher also wasn't dispensing detergent until the lines were adjusted. Public Health significance - High Temperature automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Have the dishwasher repaired by a qualified technician and monitor that detergent is dispensing, as well as the rinse temperature is reaching 82°C at the manifold regularly so you know when the unit needs adjustment or repair.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Significant amount of raw wood surfaces in the storage areas (e.g., cupboards) are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish or replace surfaces to provide a durable, easy to clean, and non-toxic surfaces.

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