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Wall of Fame Sandwich Shop Ltd, The

1485 10th Avenue, Prince George, V2L 2L2 · Restaurant

Official record from Northern Health →

Inspection summary

Wall of Fame Sandwich Shop Ltd, The has been inspected 4 times by Northern Health Authority since September 8, 2023. The most recent inspection, on April 9, 2026, recorded 3 infractions.

1 of 4 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, Chemicals and toxic substances and Protecting food from contamination.

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.

  • 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 April 9, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on April 9, 2026. For example: 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 9, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 30, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

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. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (turkey and vegetables) in the cooler were left uncovered and open to contamination. Public Health significance: Uncovered foods are prone to cross-contamination from other food items, airborne contaminants and contact surfaces, which can lead to foodborne illness and spread of pathogens.
      • Corrective Action: Operator to ensure all foods are covered and protected from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloth was left bare on the meal prep table and reused without being submerged in a sanitizing solution. Public health significance: An unsanitized and repeatedly used wiping cloth is a breeding ground for pathogens and encourages the spread of pathogens by cross-contamination if used on multiple surfaces.
      • Corrective Action: Operator to ensure wiping cloth is fully submerged in a sanitizing solution that meets the active concentration (as per manufacturer's direction) at all times.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles with sanitizers were with no labels. Public health significance: Unlabelled spray bottled with sanitizers is chemical hazard as the content can be sprayed and used for other purposes than the intended.
      • Corrective Action: Operator labelled spray bottles appropriately during inspection.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in an approved sanitizer or use single use napkin with sanitizer.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles left unlabelled inside premises. Unlabelled chemical spray bottles may be mistakenly used for cooking by unwary staff.
      • Corrective Action: Operator to labelled chemical spray bottles.
  3. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are 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.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines. This must be done after each use and between different meats.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles in the facility were found without labels. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed staff were not using the handwashing station in the front serving area. Piles of bags were seen placed obstructing the access to the sink.
      • Corrective Action: Operator to ensure handwash station is accessible at employees at all times and encourage employees to use it often.
  4. Initial Inspection

    0 infractions

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