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The Twisted Cork

101 - 1157 5th Avenue, Prince George, V2L 3L1 · Restaurant

Official record from Northern Health →

Inspection summary

The Twisted Cork has been inspected 4 times by Northern Health Authority since February 14, 2023. The most recent inspection, on June 7, 2024, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times on June 5, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 3 times across 3 separate inspections, most recently on June 5, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 2 separate inspections, most recently on June 5, 2024. For example: 304 - Premises not free of pests [s. 26(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 once on June 5, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on February 14, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by pictures submitted on 07-Jun-24. The operator completed submitted requested supporting documents showign the corrective actions taken. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  2. Routine Inspection

    8 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed three milk cartons past the best before date in the bar walkin cooler. Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date
      • Corrective Action: Operator immediately discarded the food product past the best before date. Operator to follow first in first out method while storing food items and discard the food products past the best before date
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine is missing its lid/door. Ice inside the machine is left open to contamination. Although the machine is inside a walk in cooler, it is still subject to contamination with the dust.
      • Corrective Action: Operato to fix the lid of the ice machine.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Throughout the kitchen employees and operator was observed to have personal items such as coffee mugs, water containers next to the food contact surfaces such as cutting boards and knives. These items pose a risk of contaminating the food prepared in this area.
      • Corrective Action: Operator is to educate employees to store all personal items in designated areas separate from the kitchen. This is the final warning, if observed again further enforcement actions is warranted.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were seen stored above the ready to eat foods and vegetables in the walk in cooler and freezer. Food was observed stored on the floor in the walk-in freezer. The juices from raw eggs can drip and contaminate the food packaging and food stored underneath it.
      • Corrective Action: The operator to reorganize entire walk in cooler and freezer to ensure food are properly covered and stored in a manner that prevents cross contamination. Ensure that foods are stored at least 6" off the floor and protected from contamination
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Two sanitizer bottles with Quats sanitizer concentration was noted at 50 ppm using the Quats test strips. Public health significance - Sanitizing solutions must be strong enough (atleast 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately discarded the solution and refilled it with the fresh batch of sanitizer measured to be at 200 ppm. Operator to ensure sanitizer concentration in the bottles is tested regularly with the test strips.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the dry storage area of the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Operator to contact the pest control company for help with the mice issue and trap and remove the mice from the facility. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a gap on the bottom side that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: The operator must ensure back door is properly sealed to prevent entry of pests.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles containing different chemicals were missing appropriate labels. (Health significance) - Inaccurately labelled chemical agents can cause accidental misuse, which may result in potential contamination and inadequate sanitation of food contact surfaces.
      • Corrective Action: Ensure all chemicals used in the premises are appropriately labelled to identify the contents.
  3. Follow-Up Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloths used for wiping food contact surfaces were not stored in sanitizing solutions in the kitchen area, there were no sanitizer buckets observed to be used for storing the wiping cloths. Moist wiping cloths can become breeding grounds for disease causing mircoorganisms that could be transferred to the food contact surfaces if they are not kept in an adequate sanitizing solution.
      • Corrective Action: Operator to ensure all the wiping cloths used for the food contact surfaces are either kept stored in the sanitizer solution or replaced with new washed ones atleast every 2 hours.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was seen kept open during the time of inspeciton and has a gap that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip.
      • Corrective Action: To prevent pests from entering the facility, the operator should keep the back door closed when it is not in use. However, if the door needs to be kept open for ventilation purposes, the operator must install an insect net with a mesh to prevent pests from entering the facility.
  4. Routine Inspection

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen Meats such as chicken, pork and ribs were seen kept at room temperature in kitchen prep area. Operator stated that meats will be used in the next two hours and therefore they were thawing outside in the room temperature at ~20°C. Improper thawing may create an environment for bacteria to thrive and potentially produce harmful toxins.
      • Corrective Action: The operator moved all the frozen meats that were still below 4°C into the walk-in cooler. The operator to instruct employees to use either the running water technique or a functional refrigerator to thaw frozen foods and to ensure they use the appropriate thawing techniques.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloths used for wiping food contact surfaces were not stored in sanitizing solutions in the kitchen area. There were no sanitizer buckets observed to be used for storing wiping cloths. Wiping cloths, especially when moist, can become breeding grounds for disease-causing microorganisms that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution.
      • Corrective Action: Ensure wiping cloths are stored in an adequate sanitizing solution when not in use. The sanitizing solution should be changed as often as necessary (preferably every 2 hours) to maintain the recommended concentration residual for the sanitizer.
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