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Shogun

770 Brunswick Street, Prince George, V2L 2C2 · Restaurant

Official record from Northern Health →

Inspection summary

Shogun has been inspected 5 times by Northern Health Authority since February 9, 2023. The most recent inspection, on January 21, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on January 21, 2026. For example: 302 - Critical Repeat 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 2 times across 2 separate inspections, most recently on January 15, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 February 9, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on January 24, 2025. For example: 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]

  • 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 2 times across 2 separate inspections, most recently on January 24, 2025. For example: 306 - Repeat 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.

5 inspections

  1. Complaint Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths is sitting in food that was being prepared and left on the counters between use. Cloths once used can harbour and grow pathogen if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  2. Follow-Up Inspection

    2 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Permit to operate was not availabe and was not posted in a conspicuous location
      • Corrective Action: Operator to ensure that a valid health (with a decal) is posted in a conspicuous location.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed pooling of water below the prep sink in the kitchen. (Public Health Siginificance) - Pooling of water in a food premises can attract pests that may carry disease causing organisms, these pests may contaminate food items and cause food-borne illness.
      • Corrective Action: Operator to ensure that the pooling of water by the prep sink is addressed.
  3. Complaint Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Permit to operate was not availabe and was not posted in a conspicuous location.
      • Corrective Action: Operator to ensure that a valid health (with a decal) is posted in a conspicuous location.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed cut vegetables (onions and cucumbers) stored above 4°C in the prep cooler by the kitchen stove. (Public health significance) - Storing potentially hazardous food items such as cut vegetables in the temperature danger zone (4°C to 60°C) can cause growth of illness casuing pathogens. Such food items if consumed can cause food-borne illness.
      • Corrective Action: All cut vegetables should be stored under 4°C or above 60°C to minimize pathogen growth. Operator was able to transfer the cut vegetables within appropriate temperature range at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths for food contact surfaces are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs (Qauternery Ammonium Compounds) between uses. Operator immediately transferred wiping cloths for food contact surfaces into buckets containing QUAT solution of more 200 ppm at the time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed pooling of water below the prep sink in the kitchen. Observed accumulation of food debris on food handling equipment (stoves). (Public Health Siginificance) - Pooling of water in a food premises can attract pests that may carry disease causing organisms, these pests may contaminate food items and cause food-borne illness. Accumulation of food debris on food handling equipment can cause contamination of food items and potentially food-borne illness.
      • Corrective Action: Operator to ensure that the pooling of water by the prep sink is addressed and the food premises as well the all the food handling equipment are routinely cleaned and sanitized.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature of the prep cooler by the kitchen stove was measured above 4°C, hence the prep cooler was unable to maintain the required cold storage temperature of 4°C or below. Storing potentially hazardous food (cut vegetables) items in the temperature danger zone can cause growth of pathogens and potentailly food-borne illness.
      • Corrective Action: Operator to ensure that the prep cooler by the kitchen stove is repaired/fixed such it maintains the required regulated temperature of 4°C or colder at all times.
  4. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs between the use. Mix according to the manufacturer's specifications.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The internal temperature of the corner sandwich refrigerator in the sushi preparation area was recorded at 9°C. This refrigerator is designated for storing chopped vegetables and raw meat. It was observed that the bottom drawers, which are used for raw meat storage, were not receiving adequate cold air, resulting in temperatures exceeding 4°C.
      • Corrective Action: Manager will work on repairing/servicing the refrigerator, untill then the lower drawers will not be used for storing any potential food items.
  5. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (dessert and salad dressings) was stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Operator moved the food to the other working refrigerator.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Beef Stock buckets left uncovered and open to physical contamination in the walk in cooler. (Public Health significance) - Contamination of food from contact with objects, people, leaks/blood from other foods 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
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Reusable cloths once used can harbour and grow bacteria if left as used at room temperature therefore should be kept in sanitizing solution.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.

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