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J & T Lunch Buffet

3223 Wharf Street, Daajing Giids (Queen Charlotte), V0T 1S0 · Restaurant

Official record from Northern Health →

Inspection summary

J & T Lunch Buffet has been inspected 7 times by Northern Health Authority since December 8, 2022. The most recent inspection, on August 26, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 14 times across 4 separate inspections, most recently on August 26, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 6 times across 3 separate inspections, most recently on August 26, 2026. For example: 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on August 26, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on April 2, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 23, 2026. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

7 inspections

  1. Follow-Up Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Cut up vegetables, and sauces and spices near the cooking area were left without lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, foods thawed sitting at room temperature. Ground meat was thawing at room temperature at time of inspection. Meat was still frozen to the touch indicating it had not been out for longer than two hours. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. Operator moved the meat to the refrigerator at time of inspection.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Flour found all over bins in the back of the kitchen at time of inspection. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Operator cleaned and sanitized the bins at time of inspection. Do not allow the flour to get all over the bins.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Cardboard noted on the shelves in the back of the kitchen. (Public Health Significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing i:s required to ensure adequate cleaning and sanitizing.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. The dry storage shelves in the back of the kitchen are made of painted wood that are starting to wear and show stains. (Public Health Significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  2. Follow-Up Inspection

    8 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two large pans of chow mein were left cooling at room temperature in the back of the kitchen. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pans on the counter. Operator placed the chow mein in the refrigerator at time of inspection.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Two dozen eggs were noted to be stored at room temperature at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Shrimp, pork, other meat, and cut up vegetables were left without lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator added lids at time of inspection.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. Beef roast thawing at room temperature at time of inspection. The centre of the roast was still frozen indicating it had not been out for longer than 2 hours. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. Operator moved the roast to the refrigerator at time of inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Baking powder or another similar white powder was found all over the shelves in the back of the kitchen. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces including the shelves with the spilled baking powder.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health Significance) :Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Cardboard noted on the floor in the back of the kitchen. Aluminium foil lined on shelves near the handwashing sink at time of inspection. (Public Health Significance) Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing i:s required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove the cardboard from the floor and the aluminium foil from the cupboards, and ensure that the surfaces underneath are smooth, durable, and easy to clean.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. The dry storage shelves in the back of the kitchen are made of painted wood that are starting to wear and show stains. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product.(Public Health Significance) :Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health Significance): Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Aluminium foil and oil soaked cardboard noted on food contact surfaces, the range hood, and the floors in the kitchen. (Public Health Significance) Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.Remove all cardboard and aluminium foil from surfaces and do not replace. If need be replace with surfaces that are smooth, durable, and easy to clean.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed a worker switch between tasks including handling raw meat without a proper handwashing step in between. (Public Health Significance): Handwashing and proper glove use is the easiest way to prevent foodborne illnesses.
      • Corrective Action: Ensure proper handwashing occurs when switching tasks, for example handling payment/ orders, preparing food, going to the washroom, or taking out the garbage.
  4. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Deep fried items being stored at room temperature. This is a reoccuring item. Once items have cooled (<2hrs at room temp) they need to be put into the refrigerator. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C). Stand up cocacola fridge in kitchen was temping at 15*C. Ensure only non potentially hazardous items are stored in this fridge. No Cut vegetables, no previously cooked items, only sodas or whole uncut vegetables can be stored in this unit. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
  5. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The lighting in the laundry area and corner of the kitchen do not have adequate lighting.
      • Corrective Action: Repair or otherwise install new lighting in these areas.
  6. Routine Inspection

    7 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Hood vent is in need of cleaning. Observed grease dripping into collection container. Accumulation of grease on the hood vent is unsanitary, can prevent effective ventilation, and can pose a fire hazard.
      • Corrective Action: Immediately have the hood vent thoroughly cleaned. Have the vent professionally inspected.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Upright freezer has build up of frost and needs to be defrosted and cleaned.
      • Corrective Action: Defrost and clean the freezer.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors, walls, and shelving in multiple areas of the kitchen are filthy. The entire food premises must be maintained in a sanitary condition.
      • Corrective Action: Clean and sanitize the entire facility (including floors, walls, washrooms, etc.). The facility must be routinely cleaned to prevent the build up of food debris and residue.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Flour and cornstarch are stored in non-food grade containers. Materials that are not designed to hold food are not considered safe or sanitary.
      • Corrective Action: Remove the storage containers that are not food-grade.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Open rice bags are not stored in any container. Open food products can become contaminated by people, dust, or potential pest.
      • Corrective Action: Obtain food-grade containers for all dry goods storage.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two freezers in the back of the restaurant are falling apart (insulation exposed).
      • Corrective Action: Replace these two freezer units. Operator states replacement units have been ordered and are awaiting delivery. Send a photo to the Environmental Health Officer when the freezers arrive.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Lots of unused items and empty cardboard boxes are being stored in the premises.
      • Corrective Action: All items that are not required for the operation of the food premises must be removed from the premises.
  7. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 08-12-22. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various food items stored uncovered in one of the refrigerators. Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
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