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Gold & Jade Restaurant

242 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Gold & Jade Restaurant has been inspected 13 times by Interior Health Authority since February 21, 2013. The most recent inspection, on July 14, 2025, found no infractions.

6 of 13 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 Handwashing and staff hygiene.

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 5 separate inspections, most recently on May 5, 2022. For example: 7 Are foods protected from contamination?

  • 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 3 separate inspections, most recently on May 5, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on May 17, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 May 5, 2022. For example: 3 Are proper cooling and reheating 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 3 times across 2 separate inspections, most recently on May 17, 2016. For example: 17 - 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - FoodSafe certification expired this year; please renew
  3. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - observed foods cooling uncovered at room temp. - moved to walk-in cooler; please ensure all foods are cooled in a controlled and deliberate manner
    • F1.7 Are foods protected from contamination?
      • Observation(s): - uncovered foods observed in kitchen
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - high-temp dishwasher inconsistent in reaching 180F/82C on final rinse cycle
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - bathroom opening directly onto food handling area is an unsanitary design; please look into correcting this layout
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - bare wood shelving unit in walk-in cooler needs refinishing to a non-absorbent cleanable surface
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please repair high-temp dishwasher so that it can reliably wash and sanitize your dishes and utensils - grease hood is in need of cleaning
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - all containers with direct contact with food must be food-grade materials; this can be as simple as keeping foods in their original packaging (like bags of flour) and storing the bag directly into the bin, or using food-grade liners (bags) to line the bin and the foods will be in direct contact with the liner, or switching the container to a food-grade material (e.g., stainless steel, food-grade plastic (with NSF logo), or glass)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - flooring in kitchen scheduled for replacement
  6. Monitoring

    6 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - need sanitizer (e.g., bleach water) for wiping cloths that are used in the kitchen
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please ensure raw foods are separated from ready-to-eat foods
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - facility needs racks and fans cleaned - throw away all old foods
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - all hand wash sinks need dispensed soap and paper towel
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan not on hand for review
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not on hand for review
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 4.3 - Do corrective actions match the plan?
      • Observation(s): improper cooling
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 12.5 - Are foods protected from contamination?
      • Observation(s): 1. Three buckets of raw beef were stored in the back garage area. 2. Cooked rice was stored uncovered in back garage area, was discarded by operator. Ensure no foods are stored in the back garage area, they must be kept in the walk-in cooler. Ensure they are covered to prevent contamination.
    • 13.7 - Are hand washing stations easily accessible?
      • Observation(s): Handwashing sink in the kitchen does not have liquid hand soap - corrected during inspection.
      • 1 Observation, High Severity of Consequences : 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.

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