Westgate Gas Bar
6749 Westgate Avenue, Prince George, V2N 5T8 · Restaurant
Inspection summary
Westgate Gas Bar has been inspected 2 times by Northern Health Authority since December 29, 2023. The most recent inspection, on February 11, 2026, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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 February 11, 2026. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 February 11, 2026. For example:
209 - Food not protected from contamination [s. 12(a)]
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 December 29, 2023. For example:
210 - Food not thawed in an acceptable manner [s. 14(2)]
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 December 29, 2023. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on February 11, 2026. For example:
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Cartons of food were observed stored directly on the floor in both the walk-in cooler and the freezer during the inspection.(public Health Significance)Food must be stored at least 15 cm above the floor to prevent contamination from spills, splashes, pests, or dirty surfaces. Improper storage increases the risk of foodborne illness.
- Corrective Action: The operator was informed of the risks associated with storing food directly on the floor and immediately corrected the issue.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: It was observed during the inspection that no test strips were available to verify the sanitizer concentration. (Public Health Significance)Test strips helps to ensure that the sanitizer is maintained at the proper concentration.An incorrect concentration, either too weak or too strong,can lead to ineffective sanitizing or chemical contamination of food or food contact surfaces.
- Corrective Action: The operator will obtain test strips to verify sanitizer concentration and will send confirmation to the Environmental Health Officer via email.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.(Public Health Significance) An operator with a valid foodsafe level 1 training should always be present in the food premises to mitigate any potential food safety hazards.
- Corrective Action: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation..
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
3 infractions
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) A frozen pizza was thawing on the countertop at room temperature. Thawing at room temperature is uncontrolled and the product can be in the danger zone (60°C to 4°C) for extended periods of time, allowing the growth of foodborne pathogens and increasing the risk of illness.
- Corrective Action: Operator moved the frozen pizza inside cooler to thaw. Controlled method to thaw food include using running cold water, in the fridge, in the microwave oven or thawing while cooking.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) QUAT sanitizer in spray bottle was measured at 100 ppm. Sanitizer dispenser required adjustment before it dispensed at the correct concentration. Quat sanitizer must reach a minimum of 200 ppm to destroy foodborne pathogens and limit their growth on equipment and surfaces.
- Corrective Action: Operator replaced the QUAT sanitizer in the spray bottle. Please check sanitizer concentration to ensure the correct concentration can be dispensed without extensive adjustments.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Handwashing station by the coffee and pizza oven area ran out of paper tower. Handwash station located at the dishwashing area is not working, and is not equipped with soap and paper towels. Hand washing should be conducted nearby food preparation areas to reduce risk of cross contamination. Dirty hands can contaminate food, food contact surfaces and increase risk of illnesses.
- Corrective Action: Operator immediately put in paper towels for the handwashing sink. Sink in back storage is awaiting repairs.
- 210 - Food not thawed in an acceptable manner [s. 14(2)]