Famous Yan's Restaurant

880 21 St NE Salmon Arm BC V1E 2K9 · Restaurant - Food Service

15 inspections

1. MonitoringJan 30, 2026

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B (1) - The kitchen ceiling is covered in dust and appears discolored. Dust and debris were observed on the fans of the walk-in cooler and freezer. The facility must be maintained in a sanitary condition and in a manner that prevents food contamination. Clean the kitchen ceiling and the fans of the walk-in cooler and freezer. F2.5B (2) - Deep cleaning is required under and around equipment. The facility must be maintained in a manner that prevents unsanitary conditions and pest harbourage. Routinely conduct deep cleaning under and around equipment. F2.5E - The operator's personal food items were stored in some freezers. The facility appears to have limited cooler and freezer space due to bulk ordering. Relocate personal items and remove any items not required for the facility's operations to provide adequate storage space. F2.5G - Coolers and freezers were overcrowded, and food items and boxes were stored on the floor of the walk-in cooler and freezer. To protect food from pests and physical contamination and to facilitate proper cleaning, food must be stored at least 6 inches off the floor. Organize the coolers and freezers and place all food items on shelving that is at least 6 inches off the floor. F2.5K - The commercial stand mixer is stored in close proximity to the mop bucket. Food equipment must be stored in a manner that prevents contamination. Relocate the stand mixer to an area away from cleaning equipment.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • 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): A large bowl was observed in the handwashing sink in the kitchen. Handwashing sinks must remain accessible at all times to ensure that food handlers are able to practice proper hand hygiene. Remove any items obstructing the handwashing sink and keep the sink clear at all times.
     • F2.7E Handwashing stations must remain accessible at all times.
2. MonitoringMay 8, 2025

   1 infraction

   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.5 FOODSAFE certificate had expired. Ensure that certificate is valid by renewing it before it expires.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
3. MonitoringOct 31, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B - The ceiling is covered in dust again, and is becoming discolored. To prevent the contamination of food, the ceiling must be thoroughly dusted and cleaned. F2.5K - Scoops in dry food bins did not have handles. Handles are required on all food scoops to prevent the contamination of food. Obtain scoops with handles. F2.5K - Ice scoops were being stored in a bucket with water. This may lead to bacterial growth and contaminate the ice. Store scoops in a dry, clean container.
     • 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.
4. MonitoringApr 15, 2024

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooler holding fried meat near the stove was measured at 7°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust the cooler so that it holds food at 4°C or below.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometer was available for the cooler across from the stoves. A thermometer accurate to within 1°C must be available for all coolers to ensure they are being maintained at 4°C or below. Obtain an NSF certified thermometer for this fridge.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): There is a small gap at the bottom of the back screen door. Gaps must not be in exterior doors as this may allow the entry pf pests. Block this gap.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A - The wood cutting board near the stoves had many cracks and deep grooves. Wood cutting boards must be kept smooth to ensure they are easily cleaned and sanitized. Replace or repair this cutting board. F2.5B - (i) Between the prep cooler and work surface across from the stoves has an accumulation of food and debris. Knives were also being stored in this gap. To prevent contamination, this area must be cleaned. F2.5B - (ii) The ceiling is covered in dust, and is becoming discolored. To prevent the contamination of food, the ceiling must be thoroughly dusted and cleaned.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel was available for the front hand wash sink. Hand wash sinks must be supplied with a single service hand drying product such as paper towel to ensure adequate hand washing. Restock paper towel at this hand sink.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringMay 3, 2023

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Plywood boards were covering the floor near the cooking area. Floors must be made of easily cleanable materials to prevent bacterial growth. Replace these boards with something food safe and easily cleanable.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
6. MonitoringSep 29, 2022

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Scoops in dry food bins did not have handles. Handles are required on all food scoops to prevent the contamination of food. Obtain scoops with handles.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
7. MonitoringSep 23, 2019

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): (REPEAT) Some food containers were still being stacked ontop of other containers - note that general sanitary in facility was acceptable and operator did have access to sanitizer for use on food contact surfaces. Despite that, operator has been informed to either use lids or to not store food products in this manner in order to reduce likelihood of contamination to food products. This is to be done immediately Operator is to ensure that any raw food products are stored below any cooked foods in freezer. Back area has been temporarily used for excessive amount of storage which would prevent cleaning and monitoring. Please have this area cleared out by October 4th 2019. Operator has planned on doing this and stated this was a temporary storage area. Note that all food must be stored in food safe containers that are suitable for use, easy to clean, durable, non toxic and in good repair. Operator is to have any containers being used for food storage be replaced immediately. Any containers being used for storage which were previously used for any chemical or food products can not be used for storage. Observation: Operation had been using ice cream buckets to store chicken repeatedly, with some buckets visibly bent/damaged lids. Please source usable containers by November 1st 2019.
     • 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.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
8. MonitoringDec 11, 2018

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The thermometer located in the stand-up cooler by the kitchen entrance appears to be inaccurate. It was showing temperature to be at 0C. However items were not freezing. Please replace the thermometer. NSF-certified thermometer is recommended.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Observed using bare wood planks to separate containers of foods. Wood planks are in direct contact with the food items. It was discussed with operator that wood planks are porous and cannot be cleaned easily, therefore must not be used in a food premises. Please use alternate method to keep the containers separated. Also once items are cooled enough in the cold-holding unit, lids/covers should be used. 2. Observed containers of food stacked on top of each other (without covers/lids) in the sliding door cooler by the cook station. It was discussed with operator that bottom of containers may not be clean and can potentially contaminate the food stored underneath it. Please ensure lids are available or there should be no stacking. Note: Improvement is observed in both walk-in cooler and freezer where majority of the food items are covered. Please continue to ensure that all food items are covered and protected from contamination. 3. Observed an open tin can of food stored in the sliding door cooler. Once the can is opened, food must be transferred to a food grade container. 4. Observed ice scoop stored on top of the ice machine instead of in a clean container. Ice scoop was sent through the dishwasher. CDI - Corrected During Inspection. Please keep the scoop in a clean container that can be routinely cleaned and sanitized. Note: Rice scoop is no longer kept in a cup of water bath at room temperature. Operator informed that an ice bath is used when needed, usually during the lunch and dinner rush.
     • F2.5G Foods must be stored in a manner to prevent contamination.
9. MonitoringJun 16, 2017

   6 infractions

   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): Observed a container of chicken broth cooling beside the cook's station. Temperature was measured at ~50C. Discussed that staff should be checking the temperatures. Potentially hazardous foods must be cooled rapidly from 60C to 20C within 2 hours then from 20C to 4C within 4 hours. Also a temperature log should be available to monitor the cooling temperatures. Reminded operator that detailed cooling procedures must be included in the food safety plan. This was previously discussed with operator.
     • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
     • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • F1.3C - Accurate thermometer must be available to monitor process.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Observed bean sprouts stored at room temperature. Sprouts may contain harmful bacteria such as E. Coli and Salmonella which can lead to food poisoning. Therefore they must be refrigerated at 4C or colder at all times unless they are used/cooked immediately. 2. Thermometers are missing in some cold-holing units. NSF-certified thermometers are recommended. Note: - Reminded that garlic and oil mixture must be stored at 4C or colder at all times due to the risk for botulism. Discussed that small amount may be taken out to be used immediately during the rush. Remaining mixture should be discarded after the rush. - Discussed that time log should be available for potentially hazardous foods e.g. noodles, sauces, and cut up vegetables stored at room temperature during the rush. Any potentially hazardous foods that have been stored at >4C for more than 2 hours must be discarded. Detailed procedures should be included in the food safety plan.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
     • F1.4B - Accurate thermometers must be provided to monitor equipment.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. Observed used wiping cloths not stored in sanitizing solution. Reminded that wiping cloths in continuous use throughout the day must be stored in sanitizing solution or a new clean cloth should be used each time. Also reminded that soap should not be mixed with the sanitizer as the soap could affect the effectiveness of the sanitizer. 2. An accumulation of food debris was observed on equipment e.g. cooler handles, sliding door etc. Equipment including sliding door cooler, handles, food contact surfaces and any high traffic area must be cleaned more frequently to remove debris and must be properly sanitized. Discussed that a thorough cleaning of facility is required. 3. Observed rice spatula stored in room temperature water. CDI - Corrected During Inspection. Discussed that spatula should be stored in an empty container and must be cleaned and sanitized every 4 hours or it should be stored in a container of ice to prevent pathogen growth.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): It was observed again that several containers of food in walk-in cooler do not have lids/covers. Note: - Discussed options for protecting dry food items/ingredients (e.g. flour) stored underneath the counter from raw meat juices/splatter when the meat slicer is in use.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan must be updated to include but not limited to detailed procedures for cooling, room temperature holding etc. Also plan must be available onsite. Room temperature holding log and cooling log should be implemented. This is a recurring infraction.
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • F3.7C - Food safety management procedures must identify all critical control points.
     • F3.7D - Food safety management procedures must include critical limits for all critical control points.
     • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan was not available onsite.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
10. MonitoringOct 27, 2016

    5 infractions

    • Are proper hot holding procedures followed?
      • Observation(s): Temperature of fried rice in rice warmer was measured at ~51C. Rice was to be reheated immediately and held hot at 60C or hotter. Hot holding temperatures should be monitored and recorded as per food safety plan.
    • Are proper cooling procedures followed?
      • Observation(s): This is a recurring infraction. Observed large pot of soy sauce chicken and sauces cooling at room temperature without any temperature monitoring. Discussed with operator that a cooling log should be in place to ensure rapid cooling is achieved as per the facility's food safety plan. Discussed that cooling logs should be implemented for soy sauce chicken, sauces, rice and noodles.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Observed a large container of garlic and oil mixture stored in room temperature at the time of inspection. Operator informed that this was just taken out of the cooler. The amount of garlic and oil mixture stored in the container is too much for immediate use. Reiterated to operator the risk of botulism. Therefore garlic and oil mixture should not be stored at room temperature, if so it should be used immediately or stored refrigerated. This is a recurring infraction. 2. Temperature for sandwich line cooler measured at between 8C and 10C at the bottom and between 8C and 12C on the top. All potentially hazardous foods were removed from this cooler at the time of inspection. Potentially hazardous foods must not be stored in this unit until it is looked at and is capable of maintaining at 4C or less. Temperatures should be monitored and recorded for all cold-holding units.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. At the time of inspection, buckets of sanitizer were not available in the kitchen. Suggested that buckets of sanitizer should be made first thing in the morning as per facility's sanitation plan. 2. Observed spatula for rice stored in a container of water bath at room temperature. This is an ideal environment for bacterial growth. Discussed that used spatula may be stored in an empty container and must be cleaned and sanitized every 4 hours or more frequent if required. Note: - Bucket of sanitizer for wiping cloths at the bar provided adequate amount of chlorine.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): At the time of inspection, meat slicer was being used to slice raw meats. The slicer is located on the counter above containers of dry food items. It was observed that a plastic cover is used to protect the containers from meat debris or raw meat juices. Discussed that this is not a good practice as there is still the risk that the juices could splatter and contaminate the containers or food items. Better practices need to be in place or the meat slicer should be moved.
11. MonitoringNov 26, 2015

    6 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): A large pot of sauce is observed to be cooling at room temperature at the time of inspection. Reminded that procedures must be in place to ensure rapid cooling i.e. from 60C/140F to 20C/68F within 2 hours and from 20C/68F to 4C/40F within 4 hours. Discussed with operator about implementing a cooling log. Template of cooling log to be provided.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Observed garlic and oil mixture stored at room temperature. Informed operator about the risk of botulism with garlic in oil stored at room temperature. Directed to discard the mixture. Garlic and oil mixture must always be kept at 4C or less. 2. Temperatures of food stored in inserts at line cooler are measured at between 6C and 8C. Operator informed that items are not used in these inserts. Directed to discard all foods in inserts. 3. Temperature of beverage cooler located at front storing creamers is measured at ~6C. Creamers were moved to a cooler capable of maintaining at 4C or less at the time of inspection. CDI - Corrected During Inspection. Note: - Discussed about implementing a room temperature holding log for potentially hazardous foods (e.g. cut up vegetables) that are kept at room temperature during lunch and dinner rush. Any potentially hazardous foods that have been stored at room temperature for more than 2 hours must be discarded. Also reminded that sprouts should always be kept at 4C or less.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Some containers of food in walk-in cooler still do not have lids/covers. 2. Observed an open can of pineapple stored in stand-up cooler located by the handwashing sink. Once canned product is opened, items should be transferred into a food-grade container.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cardboard duct-taped to lid of chest freezer to cover rusting of freezer lid. Cardboard is porous and prevents the equipment from being properly cleaned and sanitized. Please use a smooth, non-porous easy to clean surface to allow for proper cleaning and sanitizing. Alternatively the freezer should be replaced with a new one. 2. Facility requires thorough and more frequent cleaning. This includes hard to reach areas. 3. Some food items are still stored in non food-grade containers. Please use food-grade liners or food items can be stored in their original packaging if food-grade containers are not available right away.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is not available on-site upon request.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is not available on-site upon request.
12. MonitoringFeb 23, 2015

    0 infractions

13. MonitoringAug 7, 2014

    0 infractions

14. MonitoringNov 25, 2013

    0 infractions

15. MonitoringApr 16, 2013

    2 infractions

    • 9.2 - Are there hand washing stations available?
      • Observation(s): Staff washroom was out of paper towel. Staff restocked paper towel at the time of inspection. CDI - corrected during inspection
      • The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
    • 13.7 - Are hand washing stations easily accessible?
      • Observation(s): Handwashing station located near stove did not have paper towel at the time of inspection. Staff replaced a new roll of paper towel during inspection. CDI - corrected during inspection
      • The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.