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J & V Restaurant

2816 Columbia Ave Castlegar BC V1N 2X9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

J & V Restaurant has been inspected 7 times by Interior Health Authority since March 8, 2016. The most recent inspection, on December 6, 2023, found no infractions.

3 of 7 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, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on October 27, 2022. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on October 27, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on October 27, 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 once on October 27, 2022. For example: 7 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 24, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Containers of cut vegetables observed uncovered in the walk in cooler, and upright fridge.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1.Test strips must be available to monitor sanitizer concentration in dishwasher and surface sanitizer solution. 2. Thermometers must be present in all coolers to monitor temperature.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): Back door was open during food preparation.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was found to contain 0 ppm chlorine.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser at handwashing sink was empty
  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Containers of veggies with no lids are stored in the walk in cooler on the floor.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer is too weak for clean-in-place surfaces.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Potentially hazardous foods (pork and cooked noodles) being stored at room temperature for lunch service. Operator stated that they had only been out for 1 hour and they were returned to the walk-in cooler. Coolers measured at ≤4°C Freezer measured at ≤-18°C
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests seen the basement.
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Foods in basement freezer being stored in recycling bags. Recycling bags are not food grade. 2. Flour and other dried goods being stored in containers which are not food grade.
  7. Monitoring

    0 infractions

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