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UNBC - Dining Hall #67872

3333 University Way, Prince George, V2N 4Z9 · Restaurant

Official record from Northern Health →

Inspection summary

UNBC - Dining Hall #67872 has been inspected 3 times by Northern Health Authority since April 5, 2022. The most recent inspection, on January 12, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. 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 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 4 times across 2 separate inspections, most recently on January 12, 2026. 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 2 times across 2 separate inspections, most recently on January 12, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on April 5, 2022. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food items such as deli meats and boiled eggs in the buffet were measured to have an internal temperature of 7.5°C and 7.8°C at the time of inspection. (Public Health Significance) - Potentially hazardous food items when stored in the temperature danger zone (4°C- 60°C) causes the growth of illness causing pathogens. Such food items if consumed may result in food-borne illness.
      • Corrective Action: The Operator was requested to discard the food items stored in the temperature zone at the time of inspection. -Potentially hazardous food items must be stored out of the temperature danger zone.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths were observed to be stored on kicthen counters. (Public Health Significance) - Wiping cloths when stored outside the sanitizer solution could cause growth of pathogens which can contaminate food contact surfaces and food items. Such contaminated food items if consumed may result in food-borne illness.
      • Corrective Action: Operator was able to put thewiping cloth back in the sanitizer bucket at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handling equipment (meat slicer) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned meat slicer are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (meat slicer) may cross-contaminate other food products when reused.
      • Corrective Action: Operator to ensure that the meat slicer is routinely cleaned and sanitized.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Oranges found in the dry storage area appeared to be over ripened and decaying with potential mould growth in some of the produce. Fruit flies were found in the orange's storage bin
      • Corrective Action: Oranges that are potential infested with mould may pose allergy concerns to the public and should not be served. They can also attract pests like fruit flies into the facility. Operator was told to discard the mould infested oranges and to keep the remaining oranges in the refrigerator. Also, to anticipate and purchase the appropriate amount of fruits to prevent over stocking.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods are displayed at above 4°C in 3 line coolers at the buffet area. The line cooler close to the entrance had lunch meat with an internal temperature measured at 8.7°C. The line cooler containing fruits had an internal temperature measured at 7.4°C (melon). The line cooler beside the pizza hot holding machine containing egg salad was measured at 5.2°C for its internal temperature. The operator stated that the food was prepared and kept in the line coolers at 11:00 AM and will be disposed around 3:00 PM
      • Corrective Action: All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Operator was told to use time labelling system to monitor the food moved to the identified line coolers at the buffet area. The operator was instructed to discard the food once it crosses 4 hr mark.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer beside the front kitchen area was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces
      • Corrective Action: The meat residuals left on the slicer is 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. The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) 2 damaged lids and one broken grid wall panel were observed to be placed on the rack for clean equipment at the dishwashing area
      • Corrective Action: Use of damaged equipment may expose the food to physical contamination and can cause injury to workers. The operator was told to discard and replace damaged equipment.
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