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Sugar Shack Cafe

617 3rd Avenue West, Prince Rupert, V8J 1M3 · Restaurant

Official record from Northern Health →

Inspection summary

Sugar Shack Cafe has been inspected 6 times by Northern Health Authority since October 23, 2024. The most recent inspection, on February 9, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 3 separate inspections, most recently on February 9, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 4 times across 3 separate inspections, most recently on February 9, 2026. For example: 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 2 separate inspections, most recently on August 11, 2025. 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 2 times across 2 separate inspections, most recently on February 9, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on November 8, 2024. For example: 313 - Repeat Live animal on the premises, excluding guide animal in approved areas [s. 25(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.

6 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Frozen pierogies and other frozen food in the chest freezer in the kitchen, and chicken wings in the walk in freezer were left open to contamination. (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.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, foods thawing at room temperature at time of inspection. Chicken breast thawing in the sink, not under running water. (Public Health Significance): Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Cherry and blueberry pie filling stored in the original metal cans in the walk in refrigerator. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  2. Follow-Up Inspection

    2 infractions

    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Cherry and pumpkin pie filling stored in the original metal cans in the walk in refrigerator. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items including kids toys, and snacks stored close and within the food preparation area. Old grease filled containers stored within the kitchen area. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store all personal items as far away from any food preparation areas as possible to prevent any cross contamination.
  3. Follow-Up Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored next to ready to eat foods and produce in the walk in cooler. Raw sausage stored right next to batter in the walk in cooler. (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 Items freezing in the walk in freezer without a cover. (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.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Cherry pie filling stored in the original metal cans in the walk in refrigerator. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer is mixed in spray bottles without proper labels. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer).
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items including kids toys, and snacks stored close and within the food preparation area. Old grease filled containers stored within the kitchen area. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store all personal items as far away from any food preparation areas as possible to prevent any cross contamination.
  4. Routine Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Improper ready to use sanitizer wipes available in the kitchen. Facility was using a ready to use sanitizer wipe not meant for food contact surfaces and requires a potable water rinse after use. (Public Health Significance): Many ready to use sanitizer wipes have compounds that are not food safe and can lead to serious illness if consumed.
      • Corrective Action: Remove the ready to use wipes from the kitchen and only use the 200 ppm bleach solution that is already made in the facility.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wet wiping cloth left on the counters between use. (Public Health Significance): Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine. Use a dry cloth each time, or use paper towel and sanitizer to clean and sanitize surfaces.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The lighting in the walk in freezer is inadequate to illuminate the entire freezer. (Public Health Significance): Inadequate lighting does not allow for proper cleaning of the area as you may not be able to see. This may lead to unsanitary conditions within the facility.
      • Corrective Action: Either replace the light bulbs with ones that are brighter and can illuminate the whole cooler/ freezer or add more lighting so the whole cooler/ freezer can be illuminated.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items including kids toys, and snacks stored close and within the food preparation area. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store all personal items as far away from any food preparation areas as possible to prevent any cross contamination.
  5. Follow-Up Inspection

    2 infractions

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items including kids toys, and snacks stored close and within the food preparation area. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store all personal items as far away from any food preparation areas as possible to prevent any cross contamination.
    • 313 - Repeat Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation: Operator has a bird in a cage on the premises, away from the food preparation area. However, there is still a risk that the bird may get out of the cage and get into the food preparation area.
      • Corrective Action: Either remove the bird from where he can access the food premise area or have an inclosed cage in which nothing can escape the cage except the exchange of gas for oxygen.
  6. Initial Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are slightly elevated (greater than 4°C). Back stand up refrigerator at 5°C at time of inspection. (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: Operator turned the refrigerator down to reduce the temperature during the inspection. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored in cardboard boxes on the floor of the walk in freezer
      • Corrective Action: Remove cardboard boxes from the freezer and store products on racks or shelving units that are at least 15 cm off the ground to help facilitate cleaning of the freezer to prevent contamination of food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Unused bottles of syrup stored on the floor in the coffee bar area.
      • Corrective Action: Store all food products on racks or shelving units that are at least 15 cm off of the floor to help facilitate cleaning of the area.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. Operator using a solution for cleaning and sanitizing that is not the approved bleach or QUATZ solutions for use in a food preparation 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 (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Use a 200 ppm bleach solution for sanitization of all food contact surfaces.
    • 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation: Operator has a bird in a cage near the food preparation area.
      • Corrective Action: Remove the bird from near the food preparation area and have them in a separated area with a door if they need to be on premise.
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