Jade Asian Kitchen

3022 30th Ave Vernon BC V1T 2B9 · Restaurant - Food Service

4 inspections

1. MonitoringApr 22, 2026

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Food in the hot holding unit was measured at 40°C (1-hour holding time). Food is not separately reheated prior to hot holding. Corrective Action: Reheat the affected product (sauces) to an internal temperature of 74°C (165°F) or hotter, then hold at 60°C (140°F) or hotter. Always preheat the hot holding unit before adding food. Reheat food separately to 74°C (165°F) or hotter (e.g. microwave, stovetop, wok) before transferring to the hot holding unit. F1.2B(1): Some food is held at room temperature for longer than 2 total hours (e.g. noodles, tempura, egg). Corrective Action: Discontinue this practice. Store potentially hazardous food at 4-60°C for a maximum of 2 total hours (cumulative). Discard any food that remains after 2 hours at 4-60°C. For room temperature holding, keep smaller amounts of food that will be consumed in under 2 hours. F1.2B(2): Food in the undercounter cooler nearest the hand sink was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Some equipment and materials are unsuitable: • Damaged container stapled back together • Untreated plywood under rice cooker Corrective Action: Remove both items. Do not use foreign material to repair or modify broken equipment. Surfaces must be non-absorbent and washable. F2.5B: Inadequate sanitation in some areas: • Under the wok range • Sushi cooler (door gaskets) • Behind upright freezers in the back area Corrective Action: Clean the areas identified. Sanitize food contact surfaces. F2.5G: Observed a storage bin overfilled with raw chicken. Risk of raw liquid overflow and cross-contamination. The raw chicken is in direct contact with clean utensils stored on the back wall. Corrective Action: Transfer the excess chicken to a second container. Thoroughly clean and sanitize the utensils and entire prep area. Do not overfill bins. Divide large quantities of raw chicken across two or more containers for easier handling and to prevent contamination.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
2. MonitoringSep 24, 2025

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2E: Large batches of cooked meat and seafood at the line were measured at 18°C. Holding time is 3 hours. The food is unfit for consumption. Cooked food is often stored at room temperature for extended periods. Unsafe practice. Corrective Action: Discard the affected food. Keep potentially hazardous food at 4-60°C for a maximum of 2 total hours. Hold smaller quantities of food at room temperature - only an amount likely to be used within 2 hours. Discard any potentially hazardous food stored at 4-60°C for 2 total hours or longer.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: One door for the upright glass-door cooler does not close securely. Corrective Action: Repair the cooler so the door closes securely to the frame, and does not bounce or rest ajar. F2.5B(1): Inadequate sanitation in some areas: • Under the wok range • Upright glass-door cooler (door tracks) • Hard to reach spaces, shelves, equipment exteriors Corrective Action: Clean the areas identified. Sanitize food contact surfaces. F2.5B(2): Taped cardboard is used as a splash guard at the wok range. Excess cardboard is a fire hazard and pest attractant. Corrective Action: Remove the cardboard. If a barrier is required, use stainless steel. F2.5C: In-use cloths are stored loose on work surfaces. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5G: Observed a punctured food can under refrigeration. Corrective Action: Transfer any unused portion of canned food to a food-grade container for proper storage.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C: The paper towel dispenser in the staff washroom is broken. Corrective Action: Repair or replace the dispenser. In the meantime, supply paper towel in a standing holder or tabletop dispenser, or use the customer washroom. The sink at the line is now used primarily for food preparation (previously for handwashing). This is acceptable, as there is another hand sink nearby. This prep sink should still remain stocked with soap and paper towel to support handwashing.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
3. MonitoringMar 5, 2025

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Perishable food in the countertop hot holding unit was measured at 45°C. The holding time exceeded 2 hours. The food is unfit for consumption due to improper storage. Corrective Action: Discard the food identified. Maintain hot food at 60°C or hotter. Verify and record the temperature twice daily. F1.2B: Food in the 2-door upright cooler at the wok range was measured at 10°C. Corrective Action: If the cooler does not return to a safe temperature, adjust or service the unit so it holds food at 4°C or colder. Perishable food held at 4-60°C for 2 hours or longer is unsafe and must be discarded.
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Bins of fried prawns are lined with empty egg cartons. Cross-contamination hazard. Corrective Action: Discontinue this practice immediately. Clean paper towel can be used to absorb grease. Transfer the prawns to clean bins; ensure they are reheated to an internal temperature of 74°C or hotter before service. F1.7A(2): Some food in the bottom section of the prep table cooler is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap. F1.7A(3): Canned food is stored inside opened or punctured cans. Corrective Action: Once food cans are opened, transfer any unused portion to a lidded, food-grade container. F1.7A(4): One partially covered food product is in close proximity to the hand sink. Sauce packets are stored under the soap dispenser. Corrective Action: Keep food away from the hand sink area and other contamination sources. F1.7B: Inadequate sanitation of the ice machine. Corrective Action: Empty ice from the machine. Clean and sanitize the interior. Do so monthly or as needed. Pooling eggs (mixing multiple raw eggs in one container) can increase foodborne illness risk if not done in a safe manner. Follow all guidelines for pooled eggs, to be provided by the health officer.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • 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): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new Quat test strips. Sanitize the walk-in cooler thermometer and return it to the shelf. Replace if not accurate.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation in some areas: • Under the wok range • Dishwashing area • Walk-in cooler (shelving units, fan covers, corners) Corrective Action: Safely clean the areas identified. F2.5C: In-use wiping cloths are stored loose on work surfaces. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5D: Spray bottles are unlabeled. Corrective Action: Label all spray bottles to identify their contents. Bleach and quaternary ammonia (Quat) are incompatible; Indicate the active ingredient on the label if both bleach and Quat are used in the premises. F2.5K: Clean utensils and equipment are stored on mounted holders on the pre-rinse side of the dishwashing station. Contamination hazard from residue/splash. Corrective Action: Store sanitized items in clean areas only (e.g. above the clean drainboard to the left of the dishwasher). Relocate or remove the mounted holders. A loose condensate line from the air conditioner terminates in the hand sink basin. The operator should consult a qualified professional to determine if the condensate can be discharged to a more neutral location away from active food processing areas and in-use equipment.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F: Cardboard is used to line surfaces and contain items. Excess cardboard is a fire hazard and pest attractant. Corrective Action: Remove the cardboard. Store sauce packets and other items in washable, non-absorbent containers (e.g. hard plastic). Clean and sanitize fixed surfaces as needed. Cardboard that is used to redirect the air conditioning may not comply with building code and fire prevention standards; the operator should contact the appropriate official to confirm.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: The paper towel dispenser in the staff washroom is not working properly. Corrective Action: Adjust or replace the dispenser so it works as intended.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan could not be located. Corrective Action: Find or develop a Food Safety Plan. Record refrigeration, hot holding, and dishwasher temperatures.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep the Food Safety Plan and Sanitation Plan in an accessible location so any employee can provide them upon request.
4. MonitoringSep 11, 2023

   10 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2: Large quantities of potentially hazardous sauce and stock (soup base) were held at room temperature for extended periods (4-24 hours), and are unfit for consumption. Corrective Action: Discard potentially hazardous sauce/stock. Transfer lower-risk sauces to a cooler at 4°C or colder. Store all sauce/stock under refrigeration at 4°C or colder, in a hot-holding unit at 60°C or hotter, or at room temperature for a maximum of 2 total hours. Pre-cooked foods are cooled and held at room temperature near the cook line to be reheated for service. Ensure the holding period for these products does not exceed 2 total hours.
     • 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.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Chicken stock (soup base) was measured at 40°C after 3.5 hours of cooling at room temperature. The product is unsafe for consumption due to improper cooling. Corrective Action: Discard the stock. Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Check using a timer and probe thermometer. The following methods can be used to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): F1.4A: Hot water at the primary hand sink has been shut off to prevent leakage at the faucet. Corrective Action: Repair the leak. Use the alternate handwashing station in the meantime. Supply hot (45°C) and cold running water to all sinks.
     • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Observed employees frequently wiping hands on their aprons. Corrective Action: Avoid touching aprons or clothing. Wash hands thoroughly as needed. Sanitizer is not a substitute for handwashing. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Food is stored inside opened cans. Some food cans are pierced so the product can be dispensed, and are then stored in a cooler. Cans are not intended for food storage once opened or punctured. Corrective Action: Use the food and/or transfer the remaining portion from the can to a covered food-grade container. Discard the original can. F1.7A(2): A partially open pail of soy sauce is stored on the floor in the back area. Corrective Action: Keep food in designated storage areas on clean racks elevated 15 cm (6 in) above the floor. F1.7A(3): One can of bamboo shoots is dented at the lid. Corrective Action: Discard or return the damaged can to the supplier. Do the same for any food can that is bulging or dented at either seam or at the center causing points to form. F1.7A(4): A bin of cooked meat is stored on an open garbage can. Corrective Action: Store food containers on clean surfaces.
     • 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): F2.1B: The thermometers in the back seafood freezer and 2-door upright cooler at the wok range are inaccurate. Corrective Action: Obtain new NSF-certified refrigerator and freezer thermometers for each unit.
     • 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): F2.2B: The back exterior door is open. Corrective Action: Close the door. Keep the door closed when it is not in use and/or install a properly sealed screen over the back exterior door.
     • 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): F2.3A: The detergent keg for the mechanical dishwasher is nearly empty. Corrective Action: Provide new detergent. Monitor chemical levels regularly. Food debris is visible on a clean cleaver. The item was returned to the dishwashing area. Inspect utensils and dishware for soil or damage.
     • 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): F2.5B: Inadequate sanitation in some areas. • Heavy grease accumulation behind cooking equipment • Dishwashing area • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5C: Wiping cloths are stored loose on work surfaces. Used cloths can spread contamination if not properly stored. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm chlorine or quaternary ammonia (Quat). Soak for at least 30 seconds between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Store wiping cloth bins on a clean surface elevated 15 cm (6 in) above the floor and away from food. F2.5G: Some food stored under refrigeration is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. F2.5K: Clean and in-use knives and cleavers are stored in narrow spaces that cannot be easily cleaned. • Between the prep table cooler and nearby table • behind a wall-mounted metal conduit near the primary hand sink. Corrective Action: Do not store utensils in these areas. Keep utensils on designated knife racks or on clean, dry surfaces and containers. In-use utensils must be cleaned and sanitized every 4 hours.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C: Paper towel is not available in the staff washroom. Corrective Action: Provide paper towel in the dispenser at the staff washroom sink.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.