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Yaga Cafe

2250 Bellis Road, Prince Rupert, V8J3P9 · Restaurant

Official record from Northern Health →

Inspection summary

Yaga Cafe has been inspected 5 times by Northern Health Authority since April 25, 2022. The most recent inspection, on May 13, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 March 4, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 December 11, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 once on December 11, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 4, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: At the time of inspection, the domestic dishwasher in the facility was observed to be broken and not in use. The manager reported that the dishwasher has been out of service for some time and has not yet been repaired. The facility currently relies solely on a two-compartment sink for warewashing, with no backup method available now that the dishwasher has failed. (Public Health Significance) : Limited warewashing capacity will compromise sanitation and increase the risk of foodborne illness. Additionally, the current method does not align with the facility’s approved ware washing and sanitation plan.
      • Corrective Action: The following two options are available for maintaining long-term compliance: 1. Remove the existing non-functioning domestic/residential dishwasher and install a functioning NSF-certified commercial dishwasher. 2. Install a proper three-compartment sink for warewashing, separate from the dedicated handwashing sink. In this case, the existing dishwasher may continue to be used once it has been repaired. The operator must provide a plan and corresponding timeline for how they will proceed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, the handwashing station had a utensil placed in it and contained food debris, indicating it was not being used as a dedicated handwashing station. (Public Health Significance): Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Routine Inspection

    2 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Facility was using community water, processed through a filter, currently under a boil water notice to prepare ice for their cold beverages. The filter has not been approved for use during a boil water notice. (Public Health significance) Water consumed under a boil water notice could cause harm and could result in waterborne illnesses.
      • Corrective Action: Do not use the ice machine with community water until the boil water notice has been lifted. Alternatively, use annother source (an approved source not currently under a notice) of water for the machine. The community water may be used IF the water is brought to a rolling boil for a minimum of one minute and cooled prior to use. After the boil water notice has been lifted clean and sanitize the ice machine according to the manufacturer's instructions before reusing it. Coffee and other hot beverages are still allowed to be sold because they reach temperatures hot enough (74°C/ 165°F for a minimum 15 seconds, verified by a probe thermometer) to kill pathogenic organisms.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer is mixed and used in a bottle that has no label. (Public Health significance) Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm)
  4. Routine Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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