Zen Noodle House and Sizzler
693 Brunswick Street, Prince George, V2L 0B8 · Restaurant
Inspection summary
Zen Noodle House and Sizzler has been inspected 5 times by Northern Health Authority since January 30, 2023. The most recent inspection, on March 31, 2025, found no infractions.
1 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 4 times across 3 separate inspections, most recently on March 26, 2025. For example:
209 - Food not protected from contamination [s. 12(a)]
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 2 separate inspections, most recently on March 26, 2025. For example:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
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 2 times across 2 separate inspections, most recently on March 26, 2025. For example:
203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times on April 25, 2024. For example:
304 - Premises not free of pests [s. 26(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 March 26, 2025. 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.
5 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
5 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Temperature of the beef stew in the walk-in cooler was recorded as 10.5 C. Beef stew was prepared last night (more than 12 hours at the time of inspection). *Staff discarded both pails of beef stew.
- Corrective Action: Proper cooling methods were explained. Staff will be portioning food items in shallow containers after cooking to promote cooling and DO NOT COOL food in the big pails. See the attached document with the report.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Some of the pails of sauces and beef stew was observed on walk-in cooler floor. Ensure all the food items are stored at least 6 inches/ 15 cm above the ground to protect the food from any contamination and/or pest issues.
- Corrective Action: Staff moved the pails above the floor.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Floor, celling, and shelves in the back area was in disrepair. Staff to ensure all the surfaces in the facility are smooth, non-absorbent and easily cleanable to promote the hygiene and cleanliness.
- Corrective Action: Owner has a plan in place to replace/ repair the floor, shelves and ceiling tiles by the end of May 2025 and will keep EHO posted about it. Ensure to share the plan with the provided email ID.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Observed an open sewage pit observed below the dishwasher. The water was dripping from the pipes just left to the dishwasher area. Additioanlly, sewage smell was coming out from the above mentioned area. **Moisture can promote the growth of mold and can provide a breeding ground to pest. Also, open sewage pit and smell can be a nuisance and create health hazards for the staff.
- Corrective Action: Staff explained they will be cleaning the area and get the leak fixed with the renovation, until then staff to keep up with the cleaning and ensure the area is always cleaned.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Hallway hand washing sink was blocked with dishes at the time of inspection. Additionally, an empty jug was placed under the soap dispenser. *Staff moved the identified dishes from the area.
- 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 to promote hand hygiene.
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Food safety plan and sanitation plan were not available in the facility.
- Corrective Action: Operator to print a copy and keep the plans readily available for the employees in the facility.
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Routine Inspection
5 infractions
- 201 - Critical Repeat Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Observed two cream cartons past the best before date in the walkin cooler. Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
- Corrective Action: Operator immediately discarded the food product past the best before date. Operator to follow first in first out method while storing food items and discard the food products past the best before date
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: The cooked food's temperature isn't monitored, and there are no food thermometers in the kitchen during inspections. The operator relies on visual inspection to ensure thorough cooking, posing a risk to public health. (Public Health significance) When cooking/reheating potentially hazardous foods,It's essential to reach an internal temperature of at least 74°C for 15 seconds, regardless of the cooking method, to ensure safety. The operator should adhere to their food safety plan to mitigate these risks.
- Corrective Action: Operator to purchase new probe thermometers and starts using them to check Internal temperature of all cooked foods before serving them to the customers. Operator to ensure the temperature is reached to 74°C for 15 seconds as per the food safety plan.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination in walk-in cooler. Several food products in dry storage area were stored in contact with the wall. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Ensure all food products in the facility are stored 15 cm off the floor and 5 cm away from the walls.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Two dead mice were seen in the customer seating area and mice droppings were noted throughout the facility, including dry storage area and in the cupboards where utensils are stored. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Check traps for mice every day. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door has a gap that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Significant amount of clutter such as cardboard boxes were seen in the premise which can provide areas of harbourage for mice.
- Corrective Action: Remove all items not required for operation of food facility that can provide areas of harbourage for mice. Seal all areas that may provide entrance of pests into facility.
- 201 - Critical Repeat Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
3 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: Observed a milk cartoon past the best before date in the walk-in cooler. Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
- Corrective Action: Staff immediately discarded the food product past the best before date. Operator to follow first in first out method while storing food items and discard the food products past the best before date.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) The QUATs sanitizer bottles in the facility were found without the active sanitizer inside them and the concentration level measured in the spray bottle was at o ppm. Inadequate sanitizer solution may lead to improper sanitisation of the food contact surfaces which in turn may lead to contamination of the other foods being prepared on the same surfaces.
- Corrective Action: Operator refilled the bottle immediately with bleach solution. Operator to contact Ecolab's and get the QUATs sanitizer dispensing machine fixed. Until then operator will keep using chlorine solution with atleast 100 ppm as a sanitizer. Operator to order test strips for chlorine sanitizer to check for its concentration.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Observed that degreaser was stored in Ecolab's container and found few unlabelled spray bottles in the kitchen. 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: Operator to label the spray bottles to easily identify the contents inside.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]