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CJ's Southwestern Grill

36 3 Ave N Williams Lake BC V2G 2A2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

CJ's Southwestern Grill has been inspected 6 times by Interior Health Authority since January 12, 2015. The most recent inspection, on October 9, 2024, recorded 5 infractions.

1 of 6 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on October 9, 2024. For example: 7 Are foods protected from contamination?

  • 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 April 17, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on October 26, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 14, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on October 9, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

6 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Repeat infraction: At time of inspection, observed plates being stored in large black garbage bags. Operator stated they do this to keep inventory of plates for catering events. This is not appropriate storage of utensils. Garbage bags may have chemical residue on them such as polyethylene and odour reduction chemicals, and therefore these plates must be washed and sanitized before they are used - ensure this is done. Alternative solution for storage of dishware needed immediately.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Repeat: Countertops in the kitchen are in need of repair as food is being prepped on exposed wood. F2.5B - Built up food debris on handles of line cooler (used for storage). Must be cleaned and sanitized. F2.5C - Soiled / dried wiping cloths observed sitting on food prep surfaces. When in continuous use, wiping cloths must be stored in an approved sanitizer.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk-in freezer has food stored on floor preventing proper cleaning and maintenance. Restaurant is prepping for large event, this space is not meeting the demands of the premise when catering for large events.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator unable to find FSP. Please forward me the plans once found / created. Employees should have access to this plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator unable to find SP. Please forward me the plans once found / created. Employees should have access to this plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At time of inspection, observed plates being stored in large black garbage bags. Operator claimed they do this to keep inventory of plates for catering events. This is not appropriate storage of utensils. Garbage bags may have chemical residue on them such as polyethylene and odour reduction chemicals, and therefore these plates must be washed and sanitized before they are used. Please ensure this is done, and in the future find an alternative solution for storage of dishware.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - As previously noted: Countertops in the kitchen are in need of repair as food is being prepped on exposed wood. F2.5A - Cutting boards appeared to be put away dirty. These items are in need of replacing, as the deep cuts left in the boards are holding onto dirt and food debris. F2.5B - Walk-in cooler has food stored on floor preventing proper cleaning and maintenance. Restaurant is prepping for large event, and operator assured me that this is not usually the case. F2.5K - Observed crushed and broken small plastic container in dry product. Also observed bowl being used as a scoop. Scoops should all have a handle and be made of appropriate durable material to prevent plastic pieces from entering dry product.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Employees using bathroom sink to wash hands. This is a temporary solution. A soap dispenser is required to be installed in the designated kitchen hand washing sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Only vinegar and soap was being used to clean food contact surfaces. Food contact surfaces must be cleaned with soap and water, then rinsed, then sanitized with an approved sanitizer. Options include a 200 ppm bleach solution, a 200 ppm Quats solution, or another approved food contact surface sanitizer.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Countertops in the kitchen are in disrepair and food is being prepped on exposed wood. Repair these countertops so that they are in good condition and easily cleaned. F2.5C - Wiping cloths were being stored in a vinegar solution. Vinegar is not an approved sanitizer, and when in continuous use, wiping cloths must be stored in an approved sanitizer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in cooler too warm at 7°C, must be ≤4°C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Lining on bottom of prep cooler requires repair/removal.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Tile/floor behind bar area in need of repair.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    0 infractions

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