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Jacky's Chinese Restaurant

932 Columbia Ave Castlegar BC V1N 1H2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday3–7:30 PM
  • Monday3–7:30 PM
  • Saturday3–7:30 PM
  • Sunday3–7:30 PM
  • Thursday3–7:30 PM
  • Tuesday3–7:30 PM
  • Wednesday3–7:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jacky's Chinese Restaurant has been inspected 5 times by Interior Health Authority since January 29, 2020. The most recent inspection, on April 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on February 26, 2024. For example: 7 Are foods protected from 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 November 3, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 28, 2021. 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 once on May 28, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 29, 2020. For example: 4 Are proper 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice scoop handle was in ice in ice machine. Operator instructed to remove ice scoop and place in separate washable container.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  3. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Raw meat stored above ready to eat foods in walk in cooler. 2)Food observed uncovered in walk in cooler, and prep cooler.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispensers at hand sinks were empty
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan was available on site
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan was available on site
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are not available at the time of inspection.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse droppings were observed in the back storage area on the floor and on the shelves.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The high temperature dishwasher temperature was measured at 63.4C at the time of inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan is not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A Sanitation Plan is not available at the time of inspection.
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Storage practices in walk-in cooler require improvement. All raw meat are to be stored below or on a separate shelf to prevent contamination onto non-raw or ready to eat products.
      • 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?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen squid in a bowl was found on a prep table in back storage area. Please thaw all foods in the following approved manners: 1. in a clean sink with cold running water 2. in a cooler at 4C 3. cooked immediately
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths in kitchen are not placed in sanitizer. Please have wiping cloths placed and stored in 100 ppm bleach to prevent build up of bacteria. An egg carton was used to line spatulas near cooking area. Please use equipment that can be cleaned and sanitized. -CORRECTED DURING INSPECTION
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink by walk-in cooler requires a paper towel dispenser with paper towels.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kristine French

    Jacky's has consistently excellent food. We have tried a number of dishes and they are always fresh, not greasy, and the quantities are generous. The lemon chicken is especially amazing! The lemon sauce is actually a real lemon sauce, served separately. The sweet and sour dishes are also served with the sauces separate. Friendly and quick service. Highly recommend!

  • Jacy Soriat

    Sadly disappointed with our order tonight. The spring rolls tasted freezer burnt, and like the fry oil hadn’t been changed in a very long time. A very odd smell. The chow mein noodles were quite hard, not sure if they were undercooked or just old. The fried rice was most disappointing, as another reviewer mentioned, it appeared to just be just white rice with mixed frozen vegetables. Not like a traditional fried rice whatsoever.

  • Devon Smith

    Ordered spring rolls and vegetable chowmein from Jacky's. I'll start with the spring rolls which were amazing! Flavorful, crispy, large and filling. I was not disappointed by these spring rolls and would order them again in a heartbeat. The chowmein was good. Noodles had flavor and were not undercooked. The portion was large although a tad on the pricey side I enjoy them. The vegetables were very large and chunky, would love to see something a little smaller but that's a small detail. Overall, I'm very happy with my meal from here and would order again.

  • Spence Townsend

    Amazing food every time. Been ordering from her for a while now and I have yet to be even the slightest bit disappointed. They are very efficient, hard-working and friendly. The food is ready in such a convenient amount of time and it's always hot and fresh. Happy to support a local business... and now all this talk has made hungry so I'm going to put in an order for tonight - I can't wait! (Giving atmosphere a 5/5 because it's take-out only these days and that's irrelevant in this case.)

  • Annalyn David

    Fast, fresh, hot and delicious! These were the food I ordered on my graduation day. Just give them a call and within 20 minutes, it will be ready.

  • Kristine French

    Jacky's has consistently excellent food. We have tried a number of dishes and they are always fresh, not greasy, and the quantities are generous. The lemon chicken is especially amazing! The lemon sauce is actually a real lemon sauce, …

  • Jacy Soriat

    Sadly disappointed with our order tonight. The spring rolls tasted freezer burnt, and like the fry oil hadn’t been changed in a very long time. A very odd smell. The chow mein noodles were quite hard, not sure if they were undercooked or …

  • Devon Smith

    Ordered spring rolls and vegetable chowmein from Jacky's. I'll start with the spring rolls which were amazing! Flavorful, crispy, large and filling. I was not disappointed by these spring rolls and would order them again in a heartbeat. The …

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