Starbucks at Ramada
444 George Street, Prince George, V2L 1R6 · Restaurant
Inspection summary
Starbucks at Ramada has been inspected 5 times by Northern Health Authority since November 17, 2022. The most recent inspection, on August 7, 2026, recorded 1 infraction.
1 of 5 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: Cleaning and sanitizing, Chemicals and toxic substances and Pests.
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 4 times across 4 separate inspections, most recently on August 7, 2026. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
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 December 22, 2023. For example:
309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on November 17, 2022. For example:
304 - Premises not free of pests [s. 26(a)]
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 November 17, 2022. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(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.
5 inspections
- Routine Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Mechanical High Temperature Dishwasher was not able to reach a final rinse temperature of 71°C / 161°F at the plate at time of inspection. *Dishwasher temperature must be able to reach 71°C or above to effectively sanitized equipment.
- Corrective Action: Operator to sanitizer using compartment sink until diswasher can be replace or repair. Please ensure final rinsed temperature can reach 71°C or above.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: High temperature dishwasher was unable to meet the temperature mark of 71°C. Temperature was measured for atleast 4 times and the machine was run for more than 10 cycles. Improper sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to food borne illnesses.
- Corrective Action: Operator to ensure manual dishwashing and sanitization of the dishes is done until the dishwasher is repaired and is able to reach 71°C temperature. If the dishwasher is dispensing Iodine, operator to ensure it is being dispensed at a concentration between 12.5 ppm 25 ppm. Test strips must be in place to routinely evaluate the sanitizer concentration .
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) No active sanitizer(QUAT) can be detected in wipe bucket. Sanitizer dispenser required adjustment before it dispensed at the correct concentration. Quat sanitizer must reach a minimum of 200 ppm to destroy foodborne pathogens and limit contamination during food preparation.
- Corrective Action: Operator replaced the bucket with fresh QUAT sanitizer that reaches 200 ppm. Please ensure sanitizer at the correct concetration can be dispensed without extensive adjustment.
- 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Two-compartment dishwashing sink was not labelled properly. Sanitizer sink was labeled as "Wash" and "Rinsed" while the wash and rinse sink was labeled as "Sanitizer." Correct labeling ensures that employees know the chemical in the sink to ensure the correct dishwashing process would be followed. Use of wrong chemicals can lead to inadequate sanitation.
- Corrective Action: Operator to relabeled sink.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
4 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 sanitizer containers. (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 (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of flies were noted in the facility. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate human food with feces, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and fly traps may be used (do not place above food preparation or storage areas). Clean and sanitize areas where pests are located and monitor situation.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Chemical dispensers above the two compartment sink were improperly labelled, and were both dispensing sanitizers. Public Health significance - Use of the wrong chemicals can lead to inadequate sanitation or production of toxic gases.
- Corrective Action: Ensure all chemical dispensers are properly labelled and connected to the correct chemical container.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: One of the hand washing stations did not have paper towel readily available. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]