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So Good Restaurant

3333 8th Avenue, Prince George, V2M 1N1 · Restaurant

9 inspections

  1. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One of the fluorescent bulbs by the walk-in cooler doesn't have a cover. Some of the plastic containers used in the facility don't appear to be foodgrade. Public Health signficance - shattered bulbs can contaminate a large area with glass shards, and cause serious injury in ingested. Toxic additives in non-foodgrade plastics may leach into food stored within the container.
      • Corrective Action: Install light cover, or replace with a shatterproof bulb. Operator needs to provide evidence that plastic containers are foodgrade, or replace non-foodgrade plastic containers.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were observed near dry storage area. Operator has hired a professional pest control company to assist. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Increase cleaning frequency to ensure that any pest attractants, such as food and water, are reduced. Eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole observed in the back corner of the roof by the dry storage area. Noticeable gap was also observed under one of the back doors. Some surfaces (e.g., damaged tile flooring, and raw wood walls and chemical storage racks) are not easily cleanable. Significant amount of clutter in some areas. Public Health significance - Mice can enter the facility through small gaps, as well as hide in areas that are cluttered. Surfaces that are not easily cleanable, impervious to moisture, and smooth can allow accumulation of food debris/grease, as well as lead to cross-contamination.
      • Corrective Action: Repair hole in ceiling by back door, keep back door closed & sealed. Resurface or replace flooring, walls, etc. so that all surfaces are impervious to moisture, smooth, and easily cleanable.
  2. Follow-Up Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one of the bleach sanitizer containers in the sushi prep area. Observed a tray imitation crab bags were stored on in the walk-in cooler was noticeably dirty. Operator also claimed that staff are only cleaning, and not sanitizing, dining area. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm unscented bleach, 200 ppm QUATs) - follow manufacturer's specifications. Buckets should be labelled with the chemical stored within (e.g., bleach). Ensure that all food contact surfaces and utensils are cleaned and sanitized so that they are maintained in a sanitary condition.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility near the dry storage area and in a couple corners on the floor. Operator monitors for pests, has traps in place, as well as hired a professional pest control company. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Waste removal and cleaning schedule for facility is inadequate. Noticeable build-up of food debris and grime in some areas of the facility (e.g., in corners behind equipment and storage areas). Significant amount of clutter & tools in the facility not required for preparation of food. Public Health significance - insufficient cleaning and build-up of clutter can provide food and areas for pests to hide.
      • Corrective Action: Pick-up frequency and cleaning schedule for floors, storage areas, etc. must be adequate to maintain the facility in a sanitary condition. Remove all items from the building that are not required for operation of the food facility.
  3. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by the operator providing photos of the corrective actions requested by the Environmental Health Officer; an on-site inspection was not conducted.
      • Corrective Action: N/A
  4. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C; ambient temperature of the cooler was measured at 5.6 °C, and shrimp that was recently washed was measured at 10°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
      • Corrective Action: Monitor and adjust the temperatures or have the refrigerator serviced, as required. Ensure that vents within the refrigerator are not blocked to allow adequate air flow; recommend that large trays are not used as they may also hinder air flow. Any potentially hazardous cold foods that have been stored above 4°C for more than 2 hours must be discarded.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A staff member was thawing a package of shrimp on top of a couple stacked containers in the mop sink. Manager mentioned the staff is new and still requires training and supervision. Public Health significance - Contamination of food and it's packaging may occur when stored or processed in inappropriate areas, which can lead to serious illness.
      • Corrective Action: Ensure that all food items are processed and stored in a manner that prevents contamination. Any food packaging that may have been contaminated, and the food within has not been contaminated, needs to be cleaned and sanitized. If the food within the packaging may have been contaminated, it must be discarded.
    • 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 100-200 ppm chlorine or 200-400 ppm QUATs. Mix according to the manufacturer's specifications.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice is still present in the facility. Operator has hired a professional pest control operator, is monitoring traps daily, and is also replacing the dry storage racks where rice and other products are stored to better protect these products from pests. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
  5. Complaint Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Bowl of cooked shrimp, and pre-prepared food items stored in display cooler were measured at approximately 10 C. Thermometer inside of this cooler was noted as not accurately reading the temperature.
      • Corrective Action: Potentially hazardous food items were moved to working line prep coolers during inspection. Ensure that the cooler is maintaining 4 C or less at all times or ensure that only non-hazardous food items are stored in the noted cooler. Replace the thermometer inside of this cooler with a working thermometer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Rag wiping cloths stored directly on countertops/cutting boards when not in use. Wiping cloths can harbor bacteria and support bacterial growth of organisms that can contribute to foodborne illness and cross-contamination when not stored in proper conditions.
      • Corrective Action: Wiping cloths are to be stored in bleach sanitizer solution when not in use.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse in trap, along with large accumulation of mouse droppings was observed under/beside dry storage food shelving near laundry area.
      • Corrective Action: Clean and sanitize the area, removing any mouse droppings and mice. Monitor the area for further activity on a daily basis and ensure that back doorways are kept closed whenever possible to limit pest entry.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation needs improvement. Walls along dish ware (pots,pans) storage areas observed to have build up of dust. Can opener near laundry area has large accumulation of food debris and filth. Inadequate sanitation contributes to cross-contamination of foods, as well as potential attraction of pests.
      • Corrective Action: Perform a thorough cleaning of the premises, including the indicated areas.
  6. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cutting board was being used in close proximity to hand wash station, as well as a fly trap was installed above storage area for mixing bowls. This could lead to contamination of the cutting board when washing hands, or insect parts contaminating mixing bowls.
      • Corrective Action: Use cutting board away from hand wash station. Move fly traps away from storage areas and food contact surfaces.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed some areas of the facility, such as underneath the food preparation area and storage area near the wooden chopping block, were noticeably dirty.
      • Corrective Action: Ensure all areas of the facility are cleaned on a regular basis, and kept in a sanitary condition.
  7. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination e.g., hot held foods and processed vegetables. A fly trap was also installed directly on-top of cutting block. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Fly traps above food contact surfaces can lead to contamination with insect parts.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, pests, and contact with objects and staff. Fly traps need to be installed away from food contact surfaces; one option is above garbage cans.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of grease in some areas of the kitchen, as well as one cart had significant build-up of what appeared to be batter. Public Health significance - insufficient cleaning can lead to contamination of food, or lead to pest infestations.
      • Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis to maintain the facility in a sanitary condition.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed operator washing gloves after cutting raw meat. Another staff member wore the same pair of gloves to complete cleaning tasks as well touched clean dishware. Public Health significance - disposable gloves can give staff a false sense of security which can lead to contamination of food or food contact surfaces..
      • Corrective Action: Disposable gloves should only be used once, never washed, and replaced when switching between tasks that may lead to contamination e.g., from cleaning to putting away clean dishware. Handwashing must be done properly and as much as needed to prevent contamination.
  8. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Tofu was stored in ice, and was measured at 7°C. Processed vegetables were also stored at ambient temperatures. 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
      • 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. If continued to stored on ice, ensure that the tofu remains below 4 °C or less at all times. Processed vegetables need to be stored below 4°C, or rotated every 2 hours if kept at ambient temperatures. Recommend that a timer is used to keep track of time processed vegetables remains at ambient temperature.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Some food containers were stored on the ground, as well as some utensils stored on cardboard. Operator was uncertain if plastic containers in dry storage were food grade. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Cardboard cannot be cleaned, and can lead to cross-contamination. Non-food grade plastic containers can contain harmful chemicals that can leach into food.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. All food items and utensils (e.g., pans) need to be stored at least 15 cm off the floor. Cardboard cannot be used as on food-contact or cooking ware storage surfaces. All plastic containers that come into direct contact with food needs to be food grade, or have another appropriate barrier in place (e.g., the original food packaging) in place to prevent leaching of chemicals into food.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of grease and food debris, especially under the dishwashing area, equipment, walls, and other hard-to-reach areas. Public Health significance - insufficient cleaning can lead to, or increase the severity of, pest infestations.
      • Corrective Action: Ensure all surfaces in the facility are cleaned on a regular basis to maintain a sanitary condition throughout.
  9. Routine Inspection

    8 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Tofu was stored in ice, and was measured at 11.3°C. Processed vegetables were also stored at ambient temperatures. 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
      • 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. If continued to stored on ice, ensure that the tofu remains below 4 °C or less at all times. Processed vegetables need to be stored below 4°C, or rotated every 2 hours if kept at ambient temperatures.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use in ingredient bins. 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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce. Public Health significance - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Some onions and pans were also stored on the ground. 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. All food items and utensils (e.g., pans) need to be stored at least 15 cm off the floor.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation. Any food items that may have come into contact with mice or their droppings need to be disposed of.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) Back doors were left open without screens. Public Health significance - open doors can allow entrance of pests such as mice and flies.
      • Corrective Action: Ensure that doors are kept closed or screened off to prevent entrance of pests.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of grease and food debris, especially under the dishwashing area, equipment, walls, and other hard-to-reach areas. Public Health significance - insufficient cleaning can lead to, or increase the severity of, pest infestations.
      • Corrective Action: Ensure all surfaces in the facility are cleaned on a regular basis to maintain a sanitary condition throughout.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Rodenticides are used within the facility; these chemicals are banned from use within food facilities due to the risk of contamination of food with poisonous substances.
      • Corrective Action: Cease use of rodenticides within the building, and safely dispose of the rodenticide currently within the building. Rodenticides may be able to be used outside of the building, so long as it is approved by the appropriate government agency. Further information was provided to the operator via email.