The Phantom Kitchen
3512 Oceanview Drive, Daajing Giids (Queen Charlotte), V0T 1S0 · Unknown
Inspection summary
The Phantom Kitchen has been inspected 2 times by Northern Health Authority since May 21, 2025. The most recent inspection, on August 27, 2026, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on August 27, 2026. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on August 27, 2026. For example:
203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
Protecting food from contaminationHigher risk
This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.
Recorded once on August 27, 2026. For example:
209 - Food not protected from contamination [s. 12(a)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on May 21, 2025. For example:
105 - Remote Inspection
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
- Routine Inspection
3 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Gravy cooled in a large deep hotel pan at time of inspection, possibly making the centre of the pan in the danger zone for longer than two hours. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to exponential growth of pathogenic organisms which can lead to illness.
- Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pots.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination. Large pans of gravy and marinara sauce were left without lids in the cooler at time of inspection. (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: No sanitizer available in the food truck at time of inspection. (Public Health Significance) Sanitizing solutions must be present and 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).
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Initial Inspection
2 infractions
- 105 - Remote Inspection
- Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by Microsoft Teams on 21-May-2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
- Corrective Action: N/A
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Shelving units in the storage shed are made of unsealed plywood. (Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
- Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
- 105 - Remote Inspection