Treasure Cove Casino Cafe
2003 Highway 97 South, Prince George, V2N 7A3 · Restaurant
Inspection summary
Treasure Cove Casino Cafe has been inspected 2 times by Northern Health Authority since July 11, 2024. The most recent inspection, on July 18, 2024, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 3 times on July 11, 2024. 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 once on July 11, 2024. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [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 once on July 11, 2024. For example:
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
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 July 11, 2024. For example:
306 - Food premises not maintained in a sanitary condition [s. 17(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.
2 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
6 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food items (sliced cantaloupe, cases of eggs) were observed to be stored at a temperature above 4°C (in the temperature danger zone 4°C - 60°C) in two of the refrigeration units in the back storage area. (Public Health Significance) - Potentially hazardous food items (sliced cantaloupe, cases of eggs) when stored in the temperature danger zone (4°C - 60°C) can cause growth of disease causing pathogens, such food items when consumed can cause food-borne illness.
- Corrective Action: Ensure that all potentially hazardous food items are stored a temperature of 4°C or colder. Operator tranferred the sliced cantaloupe and cases of eggs in a working refrigerator that maintained temperature of 4°C or colder at the time of inspection.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Food handling equipment (can opener) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned can opener are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (can opener) may cross-contaminate other food products when reused.
- Corrective Action: Ensure that the food handling equipment (can opener) is frequently washed and sanitized.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Ice machine was observed to have build-up of biofilm slime layer. (Public Health Significance) - Build-up of biofilm layer in the ice machine indicates that it is inadequately cleaned, the biofilm slime layer can harbour disease carrying pathogens which can contaminate the ice and potentially cause food-borne illness if consumed.
- Corrective Action: Operator to ensure that the ice machine is cleaned and sanitized frequently.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Floor gap observed below the back-door in the back storage room. (Public Health Significance) - Floor gap below the back door can serve as an entry point for pests into the facility, pests can contaminate food and cause food-borne illness.
- Corrective Action: Operator to ensure that a weather-strip is installed on the back-door of the back storage area in order to eliminate the floor gap.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Accumulation of grease and grime was observed on the sides of the stove, accumulation of food debris below shelving units and harder to reach areas. (Public Health Significance) - Accumulation of grease, grime and food residuals in food handling and food storage areas can cause physical contamination of food and illnesses.
- Corrective Action: Ensure that the food premises is thoroughly deep-cleaned especially below shelving units and harder to reach areas.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Two refrigeration units in the back storage area and two mini fridges in the bar area were unable to maintain the refrigeration temperature of 4°C or colder. (Public Health Significance) - All refrigeration units should be adequately working to maintain the refrigeration temperature of 4°C or colder in order to prevent the stored food from entering the temperature danger zone (4°C - 60°C).
- Corrective Action: Ensure that the two refrigeration units in the back storage area and the two mini fridges in the bar area are repaired/fixed such that they maintain the refrigeration storage temperature of 4°C or colder.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]