JAC's On The Beach

5866 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service

3 inspections

1. MonitoringJan 13, 2026

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1) Observed several containers of potentially hazardous foods (PHFs) (i.e., sliced vegetables, cream-based sauces, fresh fruit juices, fresh minced garlic, sliced potatoes, bacon, etc.) stored at room temperature, with ambient temperatures ranging from 8°C to 14°C. Minced garlic was observed to have an internal temperature of 13.2°C. A bottle of chipotle mayo was observed to have an internal temperature of 11.1°C. Many items were stored on a shallow bed of ice. According to the operator, the PHFs had been removed from the cooler less than two hours prior to the start of the inspection at approximately 10:30 AM. PHFs must be stored in a cooler until they are needed and must be returned to the cooler when not in use. Alternatively, when ACTIVELY used during rushes, potentially hazardous food items may remain on the counter for a maximum of two hours. Storing items on ice cannot be relied upon long-term, as the ice is not maintaining a temperature of 4°C or below. This is a REPEAT infraction, also observed on January 14, 2025, and August 28, 2025. Further non-compliance will result in enforcement action. 2) Observed garlic butter made with fresh garlic stored at room temperature. When fresh garlic is stored in an anaerobic environment at room temperature, it poses a risk of botulism. According to the operator, the garlic butter was removed from the cooler at approximately 10:45 AM. Butter containing fresh garlic must be kept in the cooler at 4°C or below, or in a hot holding unit at 60°C or above. This is a REPEAT infraction, also observed on August 28, 2025.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): According to the operator, employees smoke in the basement where food is stored at the end of the evening. This is in contravention of section 21(2) of the Food Premises Regulation, which states, “Every operator of food premises must ensure that no employee smokes in any area where food is prepared, dispensed, or stored.” Smoking is not permitted in the basement or any other areas of the facility. This is a REPEAT infraction, also observed on August 28, 2025.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1) After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range. Temperatures must be measured using either an infrared thermometer or by placing an internal thermometer in each fridge and freezer. Operator must inform the EHO which method will be used and must submit January and February temperature logs to the EHO once completed. 2) No QUAT test strips were available on site. Please obtain QUAT test strips. This is a REPEAT infraction, also observed on August 25, 2025. 3) Observed chlorine test strips on-site to be expired. Please obtain new chlorine test strips with a valid expiry date. This is a REPEAT infraction, also observed on August 25, 2025.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Observed the bleach sanitizer concentration in the bar glasswasher to be 0ppm, and the sanitizer bottle to be nearly empty. EHO instructed staff to replace the sanitizer bottle, as air in the line can prevent proper chemical dispensing. EHO primed the sanitizer line and educated staff on the correct procedure. Upon rechecking, the bleach sanitizer concentration was measured at 50 ppm.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observed the following areas/items to be in need of cleaning: - Underneath the dishwashing area in the kitchen. - Area in the back where a box of pop syrup has burst open and is leaking syrup. - Fan cover in the walk-in cooler. Please clean these areas immediately and continue to clean them on an ongoing basis to ensure they are maintained in a sanitary manner.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Observed the handwashing sink in the back kitchen area to be obstructed by several containers of used fryer oil, with a bottle of cleaner stored inside the sink. Handwashing stations must remain accessible and unobstructed at all times to support proper hand hygiene.
     • F2.7E Handwashing stations must remain accessible at all times.
2. MonitoringAug 28, 2025

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1) Observed several containers of potentially hazardous foods (sliced fruits and vegetables, cream-based sauces, eggs, etc.) stored at room temperature, with ambient temperatures ranging from 13°C to 17°C. A bottle of chipotle mayo was observed to have an internal temperature of 14.6°C. Some bottles of cream-based sauces were stored on a shallow bed of ice. Potentially hazardous food items must be stored in a cooler until needed and returned to the cooler when not in use. Storing items on ice cannot be relied upon long-term, as the ice is not maintaining the food at a temperature of 4°C or below. Ice storage is acceptable for frequently used items, such as cut lemons and limes behind the bar, provided the ice is changed regularly and reaches a sufficient level around the food to maintain a temperature of 4°C or lower. If time is used as a public health control at ambient temperatures, proper procedures, such as using timers, must be in place to track when items need to be returned to the cooler or discarded. 2) Observed sliced bacon stored on the countertop with an internal temperature of 24°C. According to the operator, the bacon had been stored there overnight. Operator discarded the bacon at the time of inspection. 3) Observed garlic butter stored at room temperature. When fresh garlic is stored in an anaerobic environment at room temperature, it poses a risk of botulism. According to the operator, the garlic butter was pulled out of the fridge at approximately 11:00 AM. Butter containing fresh garlic must be kept in the cooler at 4°C or below, or in a hot holding unit at 60°C or above. Operator placed the garlic butter back in the cooler at the time of inspection. 4) Observed bacon stored in a hot holding unit with a temperature of 43°C. According to the operator, bacon is heated in the microwave before being placed in the hot holding unit. Please ensure bacon is heated to 74°C for at least 15 seconds before being placed in a hot holding unit that is turned on and at a temperature of 60°C or higher. Operator reheated the bacon to 74°C at the time of inspection and then transferred it over to the hot holding unit.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): According to the operator, employees smoke in the basement where food is stored at the end of the evening. This is in contravention of section 21(2) of the Food Premises Regulation, which states, “Every operator of food premises must ensure that no employee smokes in any area where food is prepared, dispensed, or stored.” Smoking is not permitted in the basement or any other areas of the facility.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed raw animal proteins (e.g., fish, shellfish) stored above ready-to-eat foods (e.g., olives, sauces, fruit) in the deep freezer in the basement and the line cooler in the back prep area. Please reorganize the unit to ensure raw animal proteins and shell eggs are stored below and separate from ready-to-eat foods.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1) After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range. 2) No QUAT test strips were available on site. Please obtain QUAT test strips. 3) Observed chlorine test strips on-site to be expired. Please obtain new chlorine test strips with a valid expiry date.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observed a container of old fryer oil and several food products that had been left uncovered overnight. Ensure all containers of oil and food items are kept covered when in storage to prevent the attraction of pests. Please send the facility's most recent pest control report.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Observed shrimp thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Observed shrimp thawing in the handwashing sink in the back prep area. Handwashing sinks must be used for handwashing only. Staff moved to the shrimp to the cooler at the time of inspection to continue thawing. 2) Observed that no dedicated handwashing sink has been established behind the bar. Please dedicate one of the two sinks to handwashing, supply it with liquid soap, and paper towel, and remove any items used for glass polishing, dishwashing, etc. 3) Observed the handwashing sink in the hot kitchen area to be missing paper towels. Staff replaced the paper towel at the time of inspection.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
3. MonitoringJan 14, 2025

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Several containers of potentially hazardous foods (sliced fruits and vegetables, cream-based sauces, eggs, etc.) were observed stored at room temperature, with ambient temperatures ranging from 18°C to 21°C. A bottle of chipotle mayo was observed to have an internal temperature of 14.6°C. Some bottles of cream-based sauces were stored on a shallow bed of ice. Potentially hazardous food items must be stored in a cooler until they are needed and should be returned to the cooler when not in use. Alternatively, when actively used during rushes, potentially hazardous food items may remain on the counter for a maximum of 2 hours. Storing items on ice cannot be relied upon long-term, as the ice is not maintaining a temperature of 4°C or below.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed the coating used for chicken to have pieces of raw chicken left in it. As per a staff member, the flour that is used for coating chicken and fish is replaced once a day. Discussed with the staff member that the coating used for chicken and fish must be discarded and replaced at least every four hours. Suggested using smaller quantities and changing out containers frequently to reduce waste and ensure foods do not become contaminated.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Observed that the low-temperature mechanical dishwasher in the kitchen was not hooked up to a supply of sanitizer. A staff member hooked up a small bottle of QUAT at the time of inspection, but the concentration of QUAT was observed to be less than 200ppm despite having run the dishwasher several times and primed the sanitizer. Observed that the low-temperature mechanical dishwasher behind the bar was not maintaining adequate bleach concentration. Dishwasher sanitizer concentration should be measured on a daily basis to ensure adequate sanitizing action is maintained. The operator is to contact a service technician to repair both dishwashers. Please send a copy of the service report to the EHO to confirm the dishwasher has been repaired by Monday, January 20. Operator has agreed to sanitize the dishes in a sink of 200ppm QUAT solution or 100ppm bleach solution until the dishwashers are functioning properly again.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7A) Observed the the handwashing sink in the back preparation area and the handwashing sink behind the bar had no supply of hot water. As per a staff member, the hot water had been turned off because it leaks. The operator is to contact a service technician to restore hot water access to both handwashing sinks. Please send a copy of the service report to the EHO to confirm the handwashing sinks have been repaired by Monday, January 20. In the meantime, please ensure handwashing is done at alternative handwashing sinks that are equipped with a supply of hot water. F2.7D) Observed the handwashing sink in the main kitchen area to be incapable of draining. The operator is to contact a service technician to unclog the handwashing sink. Please send a copy of the service report to the EHO to confirm the handwashing sinks have been repaired by Monday, January 20.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.