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J D Meat & Groceries

435 Elliott Street, Quesnel, V2J 1Y6 · Restaurant

Official record from Northern Health →

Inspection summary

J D Meat & Groceries has been inspected 2 times by Northern Health Authority since February 15, 2023. The most recent inspection, on May 10, 2024, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 May 10, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on May 10, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on February 15, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse method, operator uses spraying method to sanitize dish ware. (Public Health significance) - for manual dishwashing, a proper wash, rinse, and immersing the dishes in a sanitizing solution for 2 minutes is required before air drying. Ensure the minimum concentration of unscented bleach sanitizing solution of 100 parts per million (ppm) required to effectively sanitize dishware.
      • Corrective Action: Correct method for manual dishwashing, a proper wash, rinse, and sanitize step must be follwwed. Immediately initiate hand sanitizing providing a 100 ppm soak for 2 minutes for all dish ware.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed openings at the bottom of the exterior backdoor which may allow pest entrance. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Opening at the bottom of the backdoor need to be closed to minimize pest entrance. Eliminate pests access to the building, close any opening and routes pests may use into the building like openings at the bottom of the backdoor exterior.
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed re-usable wiping cloths on table surfaces, no sanitizing solution available for the wiping cloths. (Public Health Significance) wiping cloths can cause pathogens to grow and cross contaminate food surfaces, sanitizing solution between use would prevent and minimize the growth of micro-organisms.
      • Corrective Action: Ensure that re-usable wiping cloths are stored in sanitizer solution between uses.

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