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University Hospital of Northern BC-Support Services

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

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.