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Summit Residences Servery

1335 Summit Avenue, Prince Rupert, V8J 4L2 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

Summit Residences Servery has been inspected 5 times by Northern Health Authority since February 3, 2022. The most recent inspection, on December 30, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • 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, 2022. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on February 3, 2022. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on February 3, 2022. For example: 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Dairy creamers labelled "keep refrigerated" were placed on the counter at room temperature. Some dairy creamers are shelf stable, however these dairy creamers are considered potentially hazardous because the manufacturer label explicitly states to "keep refrigerated." This is a repeated violation. - 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: Operator moved the dairy creamers into an icebath. Operator must ensure that all potentially hazardous foods are time and temperature controlled. Submit a plan in writing for how the repeat observation of potentially hazardous dairy creamers will be addressed going forward. Suggestions are including in the accompanying email.
  5. Routine Inspection

    3 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Surface of hot holding counter is not in food repair. A large crack was observed on the vinyl surface. Food debris and residue can get caught in the crack. All surfaces in a food premises must be of sound construction, smooth, and easy to clean.
      • Corrective Action: Have the surface repaired, resurfaced, or replaced to ensure that it is smooth and easy to clean.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Single serving dairy creamers labelled "keep refrigerated" were placed on the counter at room temperature. (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: Operator placed dairy creamers into a bowl of ice. Ensure that all non shelf stable creamers are time and temperature controlled either by using ice baths, keeping them in the fridge, or ensuring (with written procedures) that they are discarded after being subject to danger zone temperature for greater than 2 hours.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature on the first cycle from off. Rinse cycle temperature is less than 71°C. Note, there was insufficient time to run multiple dishwashing cycles, It is unclear whether the equipment simply requires additional cycles to warm up. (Public Health significance) - High Temperature Automatic dishwashers must provide a sanitizing rinse at 71°C or more at the plate surface to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Immediately initiate process to transport dirty dishes to an alternative dishwasher or initiate manual dishwashing providing a 200 ppm chlorine soak for 2 minutes for all dishware. Retest the dishwasher and have the dishwasher repaired as needed to ensure that the sanitizing rinse cycle temperature at plate surface is greater than or equal to 71°C (or gauge thermometer reading greater than 74°C). Ensure that dishwashing temperatures are monitored and logged consistently so you know when the unit needs adjustment or repair.
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