Jade Buffet

100 Trans-Canada Hwy Salmon Arm BC V1E 3B8 · Restaurant - Food Service

5 inspections

1. MonitoringMay 26, 2026

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): - upright kitchen freezer at -3C, reduce to below -18C - upright fruit cooler at 9C, reduce to below 4C - self-service ice cream hopper set at 44F and product at 8C. This must be kept at below 4C, and please make sure to clean and sanitize hopper before refilling.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): REPEAT INFRACTION - exhaust canopy despite cleaning in 03/26 has moisture and grease running down filters and walls below. The filters should be cleaned more often, and professional cleaning frequency should be increased to 3X per year. - deep cleaning again needed under, around and behind equipment - tempura bowls were unclean from day before, these are to always be cleaned before refilling - bulk bins exterior and scoops inside were unclean, ensure these are both kept clean - walk-in cooler fan covers and ceiling were unclean - front service bar ice machine hopper was unclean - sushi workstation needs decluttering (e.g., shelves) and cleaning Please increase frequency of your deep cleaning (suggest at least 4X per year); ensure all food containers are cleaned and sanitized before refilling (do not top up old product); and ensure that all bulk bin scoops are cleaned regularly and not cross contaminated.
2. MonitoringMay 7, 2025

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The food contact surfaces were clean and sanitary. But the kitchen floors and walls require a deep cleaning. The high touch points (handles and switches) also require daily cleaning. The kitchen is very tight and should be better organized to facilitate easy access.
3. MonitoringMay 8, 2024

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Bleach sanitizer at the front was measured at >200ppm. Bleach sanitizer must be used at 100-200ppm to adequately remove contamination without leaving a chemical residue.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B - There is an accumulation of grease, food and debris in the kitchen and around the grills. Food premises must be maintained in a clean, sanitary condition to ensure safe food handling and to prevent the harborage of pests. Thoroughly clean the kitchen. F2.5C - Wiping cloths were observed sitting on the cutting boards. When in continuous use, wiping cloths must be stored in an approved sanitizer to prevent the growth of bacteria. Always store wiping cloths in a sanitizer solution.
     • 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.
4. MonitoringNov 14, 2022

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Banana cream pie was measured at 15°C on the buffet table. Hazardous foods must be kept at 4°C or below to prevent the growth of pathogens. Ensure pie is being stored at 4°C or below.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A- Wood cutting board in kitchen is becoming cracked and uneven. Wood cutting boards must be kept completely smooth and sealed with a food safe finish to prevent the growth of bacteria in the cuts and cracks. Refinish the top of the cutting board. F2.5C- Wiping cloths were found stored in vinegar. Wiping cloths must be stored in an approved sanitizer such as 200 ppm of chlorine, or 200 ppm of Quats sanitizer to prevent the growth of bacteria. F2.5G- Fish was found unwrapped and in the freezer. Foods must be stored in a manner that prevents cross contamination. Keep fish and other foods wrapped and sealed.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
5. MonitoringOct 14, 2021

   0 infractions