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University Hospital of Northern BC-Support Services

1475 Edmonton Street, Prince George, V2M 1S2 · Institutional Kitchen

Official record from Northern Health →

Inspection summary

University Hospital of Northern BC-Support Services has been inspected 5 times by Northern Health Authority since February 15, 2023. The most recent inspection, on March 31, 2025, found no infractions.

3 of 5 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.

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 2 times across 2 separate inspections, most recently on March 18, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 18, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in a conspicuous location. However,a valid decal which expires in 2026 was seen. (Public Health significance)- A valid operating permit informs the public that the food facility is inspected and is capable of handling and preparing food safely.
      • Corrective Action: Operator was asked to post the permit in a conspicuous location with the decal issued by the health authority.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature of the mechanical high temperature dishwasher was recorded at 66.9 degree C and the rinsing cycle was done thrice to ensure accuracy. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71 degree C or more to sanitize dishware and ensure that the utensils are free of contamination.
      • Corrective Action: Immediately initiate hand sanitizing providing an adequate concentration of sink and surface sanitizer to sanitize the dish ware until the dishwasher is able to reach at least 71 degree C temperature for final rinse. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly.
  3. Complaint Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High-temperature dishwasher showed a maximum of 67 C after several cycles. Daily temperature logs are maintained, but based off of the digital readout on the machine.
      • Corrective Action: Operator is to acquire a dishwasher-safe probe thermometer or thermolabel tape to take daily temperatures for dish washing in the future to ensure that items reach 71 C at the plate surface, as the digital reading may not accurately indicate plate surface temperature of dish ware. Operator is to submit a maintenance request for the machine and perform the final sanitizing step in a separate sink using 100-200 ppm chlorine or 200 ppm quats for at least 2 minutes of contact time until adjustments are made to the machine.
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