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Spicy Greens Restaurant -College Heights

5087 Domano Blvd, Prince George · Restaurant

Official record from Northern Health →

Inspection summary

Spicy Greens Restaurant -College Heights has been inspected 2 times by Northern Health Authority since October 20, 2022. The most recent inspection, on November 7, 2022, 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times on October 20, 2022. For example: 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 October 20, 2022. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 20, 2022. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 7, 2022. For example: 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]

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. Follow-Up Inspection

    1 infraction

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is not seen posted in the front area in a conspicuous location
      • Corrective Action: Operator to post the Northern Health permit with a valid decal in a conspicuous location for public visibility..
  2. Routine Inspection

    7 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Business permit was seen posted in the front area with Northern Health decal. Actual food permit is not seen posted.
      • Corrective Action: Operator to post the actual signed health approval permit and stick the decal on it. It must be posted in a conspicuous location.
    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Rice in the rice cooker/warmer is seen at 57°C and when questioned, employee reported that the food was being reheated. The cooker function was set to warmer which is not a proper way of reheating cold potentially hazardous foods like rice. Proper reheating will ensure disease causing bacteria are eliminated.
      • Corrective Action: Operator was educated on the proper reheating methods and the cooker was turned to cooking mode to raise the temperature of the rice to 74°C for a minimum of 15 seconds. Leftovers must be reheated to an internal temperature of 74°C or above for a minimum of 15 seconds. Operator must check the temperature of the rice in the cooker if it is reaching the 74 mark. If not he must use an alternative method for proper reheating the food.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) An egg and pieces of water melon in a cup were seen placed on the sandwich cooler at room temperature. When questioned employee mentioned they are kept outside from last night and the fruits are for personal use. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: Operator was told to discard the temperature abused foods and was educated on not to place personal items/foods in the kitchen area which could lead to cross contamination of the food contact surfaces.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Raw lamb and chicken was seen placed in the room temperature in a large bowl, the temperature of lamb was measured at 10°C and the temperature of the chicken was measured at 4°C.
      • Corrective Action: When questioned the employee mentioned that raw lamb was kept outside a hour ago and was planning to make a curry within the next 15 minutes. The chicken was moved to the walk-in refrigerator which is at 2°C. Operator was educated on proper thawing methods and to educate the employees. Ensure that total thawing and cooking time must not exceed 4 hours. Proper thawing methods will be providedi in detail in the email along with this report.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Sanitizer concentration in the sanitization bottle in the kitchen was seen at 0 ppm. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination. .
      • Corrective Action: Operator was told to refil the sanitizer bottle with sanitizer solution and must ensure testing the concentration of the solution every day before opening the kitchen with the use of test strips.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ice machine had filth build-up inside the unit in the very back and on the sides. Mould, slime build-ups are good harbouring sites for pathogens such as Salmonella, Norovirus, or E.coli and can end up transferring to the ice and possibly making a consumer sick.
      • Corrective Action: Operator was told to clean and sanitize the ice machine and to ensure a proper cleaning schedule is in place. Operator must submit an updated cleaning and sanitization plan.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station was not equipped with paper towels during the time of inspection. Hands may harbour disease causing organisms and when not washed properly will lead to contamination of food and utensils and when consumed by public may lead to food borne illness.
      • Corrective Action: Operator to ensure handwashing sinks are equipped with running hot and cold water, paper towels and hand soap. Operator to install paper towels close to the handwashing sink.
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