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The Black Clover

1165 5th Avenue, Prince George, V2L 3L1 · Restaurant

Official record from Northern Health →

Inspection summary

The Black Clover has been inspected 6 times by Northern Health Authority since February 8, 2023. The most recent inspection, on July 30, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 7 times across 4 separate inspections, most recently on July 21, 2026. For example: 301 - Critical 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 3 times across 3 separate inspections, most recently on May 13, 2024. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 2 separate inspections, most recently on February 13, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 21, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 July 21, 2026. For example: 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature at the refrigerator at La Catrina area on the top floor was measured at 8°C and 10 °C. *Potentially hazardous food should be stored at 4°C or below to prevent pathogen growth.
      • Corrective Action: Operator discard potentially hazardous food item that was not prepared on the day of inspection. Ensure food items store on ice inside the refrigerator until it can be repair or replaced. Ensure ice is switch out regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust can be observed vents and surfaces around take-out boxes in kitchen. Dust can be seen at the gazebo in La Catrina area above BBQ. *Accumulation of dust may contaminate food contact surfaces.
      • Corrective Action: Operator to clean kitchen and gazebo area.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher in the banquet hall use for La Catrina was not able to dispense chlorine at 50 ppm. *Chlorine dishwasher must be able to dispense at sanitizer at a minimal concentration of 50 ppm to effectively sanitize.
      • Corrective Action: Operator to use dishwasher at the main floor until banquet hall dishwasher can be repair or replaced.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. * Cloths once used can harbour and grow pathogen if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A large gap at back door allowing light through is observed. Large gaps at doors may allow for entry of pest.
      • Corrective Action: Operator to seal gap.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Some sanitizer bottles are unlabelled. *Properly labelled chemicals ensure staff knows what is inside bottle and do not accidentally contaminate food product with chemicals.
      • Corrective Action: Operator to label chemical around kitchen.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Staff items, including drinks and backpack can be seen in kitchen area. *Staff items should be stored at specific area to limit any risk of cross contamination.
      • Corrective Action: Operator to have designated area for staff items and drinks.
  3. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was unlabelled spray bottles in the kitchen area.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing in the bar area. Paper towels were not being used and employee mentioned they are using handtowels for wiping hands. (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 all the handwashing stations are equipped with paper towels dispensers to facilitate proper hand drying.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid permit was not posted at the time of the inspection. Valid permit must be available and posted in a conspicuous location.
      • Corrective Action: Ensure that the facility has a valid permit and is posted in a conspicuous place fro the public to see.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops (a plastic bowl) used to obtain corn meal and left inside the cornmeal container. (Public Health significance) - Improper scoop without handles may expose food to contamination and scoops must be kept free from the product to prevent hand contact - food contamination.
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods in the fridge were left uncovered and 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: Observed chicken on top of the washing machine in the kitchen, operator confirmed that the chicken has been there for 2-3 hours. (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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed re-usable wiping cloths kept on surfaces between use, no sanitizing solution was made. Wiping cloths must be stored in sanitizer solution between uses to prevent contamination.
      • Corrective Action: Ensure a sanitizer solution is made and changed after two hours or when needed to store re-usable wiping cloths between uses.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed employees washroom was inadequate provided, missing paper towel for hand washing at the time of the inspection. (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, fully stocked with soap and paper towel in dispensers and hot and cold running water must be provided for proper hand washing.
  6. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed fries and chips left uncovered in the kitchen and 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
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No chlorine sanitizer detected at the time of the inspection. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended. Operator used one of the two compartmented sink to hand sanitize the dishes, requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Operator to have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The floors are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) Materials like rubber/plastic finishing as floor covering must be easy to clean and sanitize and not allow disease causing bacteria to grow.
      • Corrective Action: Refinish surfaces to provide a durable, smooth and easy to clean surface.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap for handwashing was really low not coming out, had to pump it several times to dispense soap for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination.
      • Corrective Action: Ensure that all hand wash station are equipped with soap and paper towel in dispensers and hot and cold running water must be provided at all times to facilitate proper hand washing.
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