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Jacob's Noodle & Cutlet

260 4 Ave Kamloops BC V2C 3N5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Opening hours

  • Friday11:30 AM–9 PM
  • Monday11:30 AM–9 PM
  • Saturday11:30 AM–9 PM
  • SundayClosed
  • Thursday11:30 AM–9 PM
  • Tuesday11:30 AM–9 PM
  • Wednesday11:30 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jacob's Noodle & Cutlet has been inspected 14 times by Interior Health Authority since March 21, 2013. The most recent inspection, on March 31, 2026, found no infractions.

6 of 14 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, Food temperature control and Handwashing and staff hygiene.

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 February 21, 2025. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on February 21, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 27, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 4 times across 2 separate inspections, most recently on February 25, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on June 15, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Adjust central undercounter prep cooler to maintain 4°C or colder foo temperatures. Nnit operating warmer than this range at time of inspection during lunch period.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • No storage/handling of food items or plated foods in rear area due to proximity to dishwashing area and potential for contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Provide thermometers for coolers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Despite limited work space. food handling must not take place in the dishwashing receiving area. alternative arrangements are to be made to separate this parts of the business operation more completely.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Repeat item. New temperature recording sheet proved. Operator is to carry out daily checks of cooler air temperatures and steamed rice internal temperature with a probe thermometer. Results are to be recorded on log sheet.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Repeat item. Recording sheet provided for operator to record sanitizing rinse water temperature on a daily basis to ensure that machine is operating correctly.
  8. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Update written Food Safety Plan and keep it accessible for staff reference. • Implement a daily monitoring procedure in which both hot and cold food storage temperatures are recorded. Log sheet provided.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • See F2.3 comments regarding the keeping of written records for sanitizer dishwasher sanitizing rinse temperature. • Update written Sanitation Plan with specific instruction on mixing cleaning and sanitizing chemicals and the verification of sanitizer concentrations using test strips.
  9. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): • Food preparation is not to be carried out in the dishwashing area. Establish a more appropriate location to portion meats for cooking.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): • Plastic wrapped raw meats stored directly on the floor in walk in cooler. Re-organize shelving units in walk-in to permit all meat products to be stored in containers or drip proof trays on the lowest shelf. Flooring should be kept clear to permit easier cleaning under shelving.
  12. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): • Sauces/gravies measured at 50°C. • Hot holding units used to heat product. Heat sauces up to temperature ~74°C on grill cooking surfaces then place into hot holding unit which has been pre-heated to maintain the food temperature at 60°C or more. Operator has a probe thermometer which is to be used to verify hot holding temperatures of sauces and rice i steamers to ensure that 60°C is maintained. record temperature checks on log sheets along with cold storage temperatures.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): • No reusable towels permitted for drying hands after washing. Provide paper towels at bar area hand sink.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Tay Kim

    I really wish this place was in Vancouver! We ordered their curry cutlet, beef udon and takoyaki and everything was so so yummy. Somehow it was always so hard to find a great cutlet and udon, but this time I was so happy that we found a great place! I was happy that they had ramyun dishes (not ramen) which I really want to try next time. We didn’t get to try a lot of dishes, but I could tell that all the dishes would be so yummy, especially for Korean tastes. I hope they can keep their dishes without modifying them too much from what Korean dishes actually taste like. Also, severs were so friendly and welcoming! :) We’ll definitely come back whenever we drive through Kamloops.

  • Huda Bhai

    The lunch specials are great! We tried the dinner special combo and we loved it! Spider always is also really good and the red dragon roll that one was a bit spicy, but really good!

  • Jessie NG

    We had lunch at Jacob’s Noodle and Cutlet, and it was absolutely delicious! The pork cutlet was especially outstanding — crispy on the outside, tender and juicy inside. Portions were very generous, easily enough to satisfy a big appetite. The ramen and sundubu (soft tofu stew) were perfect comfort food for cold weather, rich and flavorful. The set lunch was excellent value, and the tempura served was light, crispy, and perfectly done. Overall, this was the best meal we’ve had so far — great taste, big portions, and amazing value. Highly recommended!

  • Stuart Klenner

    Pretty good Korean restaurant, got the lunch set. The chicken, salad, tempura were all good. I was a bit disappointed in the sauces though, all of them were quite average or not that good in my opinion and was definitely the limiting factor for the meal. Overall an enjoyable meal though!

  • Victoria Martin (Ria Martin)

    Good price for a lot of food, plus I was solo dining and the waiters still dropped in to check on me despite me being the only solo diner (Also the spring rolls are delicious, definitely a must try)

  • Tay Kim

    I really wish this place was in Vancouver! We ordered their curry cutlet, beef udon and takoyaki and everything was so so yummy. Somehow it was always so hard to find a great cutlet and udon, but this time I was so happy that we found a …

  • Huda Bhai

    The lunch specials are great! We tried the dinner special combo and we loved it! Spider always is also really good and the red dragon roll that one was a bit spicy, but really good!

  • Jessie NG

    We had lunch at Jacob’s Noodle and Cutlet, and it was absolutely delicious! The pork cutlet was especially outstanding — crispy on the outside, tender and juicy inside. Portions were very generous, easily enough to satisfy a big …

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