Great Northern Bbq Co
Last inspected: Feb 20, 2025
78
Score
Across the available record, Great Northern Bbq Co has four inspections on file, the first dated 2023. The most recent visit was on Feb 20, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections show fewer violations than earlier ones, with the latest at three versus six before.
The pattern that stands out is food & non-food contact surfaces cleanable, which has been cited four times.
Great Northern Bbq Co's latest score is in line with the Providence average of 80. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 20, 2025
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Sewage & waste water properly disposed
Inspector notes: The condensate from the bar cooler is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Equipment not in good repair or proper adjustment
Inspector notes: Bar cooler door gaskets were observed in poor repair.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Application was given to PIC.
2-102.12(A)
78
Feb 7, 2025
Routine
3 critical violations. 3 major violations. 5 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage and pork was observed held at 118-130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated at time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese sauce was observed held at 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Sewage & waste water properly disposed
Inspector notes: The condensate from the bar cooler is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Variance obtained for specialized processing methods
Inspector notes: Per interview with Chef, chicken wings are par cooked. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY for non-continuous cooking. Process to be ceased until approval is granted.
8-103.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) was observed with red and orange biofilm. The food contact surfaces of equipment must be clean to sight and touch. See disposal.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Low boy refrigerator located in the kitchen area was not in good repair, observed temperature at 47 degrees Fahrenheit. PIC took unit out of service at time of inspection.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per interview with chef, he will be taking class next week.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Bar cooler door gaskets were observed torn and in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the dry storage shelving have an accumulation of rodent droppings.
4-602.13
Plumbing installed; proper backflow devices
Inspector notes: The prep sink located in the kitchen was in poor repair. Per interview with PIC, service has been contacted.
5-203.13
37
Jul 19, 2023
Re-Inspection
No violations found.
100
Jul 12, 2023
Re-Inspection
2 critical violations. 2 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Crab meat, cheese, shrimp, etc. were observed held at 53-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: The plumbing to the handsink was not in good repair. Leak observed.
5-205.15
Food thawed using improper method
Inspector notes: ROP salmon was observed thawed with packaging still in tact. PIC informed to open ROP packaging. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be cleaned and sanitized.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: The 2 door reach-in located in the (rear) exit area was not in good repair. (Ambient 59 degrees F.) Unit taken out of service.
4-501.11
55
Frequently Asked Questions
When was Great Northern Bbq Co last inspected?
The most recent health inspection at Great Northern Bbq Co on file is from Feb 20, 2025. The public record contains four inspections in total.
What is the most common violation at Great Northern Bbq Co?
Across the inspection record, food & non-food contact surfaces cleanable has been cited four times, more than any other issue at Great Northern Bbq Co.
How does Great Northern Bbq Co compare to other restaurants in Providence?
Great Northern Bbq Co most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Great Northern Bbq Co's inspection record improved over time?
Yes. Recent inspections at Great Northern Bbq Co have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Great Northern Bbq Co means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Great Northern Bbq Co inspected?
Based on the inspection history on file, Great Northern Bbq Co is inspected around two times per year on average.
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