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Jaffray Pub

2359 Hwy 3/93 Jaffray BC V0B 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jaffray Pub has been inspected 13 times by Interior Health Authority since March 27, 2013. The most recent inspection, on March 30, 2026, recorded 2 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 21, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 30, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 2, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 5 times across 3 separate inspections, most recently on October 21, 2024. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 21, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

13 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips for chlorine were available on site. Chlorine test strips are required to verify the concentration of chlorine solutions used as sanitizers in spray bottles and the glass washer in the bar.
      • 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): Visible debris is beginning to build up around the fans and ceiling of both walk in coolers and on the metal shelving on the cook line. These areas will require deep cleaning so that they are maintained in sanitary condition.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Vinegar was being used in the kitchen rather than sanitizer. Sanitizer must be used on all food contact surfaces, the actions of cleaning and sanitizing must be followed. Front of house was using a lysol product which according to manufacturers directions, it can act as a sanitizer if it sits wet on a surface for 30 seconds, however staff were not following these directions. Employees made chlorine solutions for use as a sanitizer at the time of inspection following the ratio of 5 ml of bleach per liter of water. Further discussion on sanitizer products will occur with the operator.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): As noted above, sanitizers were not in use throughout the facility. Please discuss with the EHO options for sanitizers and update your Sanitation Plan to reflect what products are used on site and provide IH a copy to review.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No person on site had a valid FoodSafe certificate. Please review all employees FoodSafe certificates and expiry dates and ensure that 1 person at all times has a valid FoodSafe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Outstanding Infraction. Food Safety Plan not on site at time of inspection and owner/operator unaware of it's location. Previously provided information on template documents for use on IH public website to develop a new document.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Outstanding Infraction. Sanitation Plan not on site at time of inspection and owner/operator unaware of it's location. Previously provided information on template documents for use on IH public website to develop a new document.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not on site at time of inspection and owner/operator unaware of it's location. Provided information on template documents for use on IH public website to develop a new document.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not on site at time of inspection and owner/operator unaware of it's location. Provided information on template documents for use on IH public website to develop a new document.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The pepsi cooler in the front area which contained milk, creamers and juice was at 10 C. The owner immediately acted to lower the temperature are if the temperature is not able to be brought down to 4 C within an hour the items will be moved to a cooler maintained at or below 4 C until it is repaired.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Hard to reach areas around racks and fan in main walk in cooler were observed to have visible debris. All areas must be maintained in a clean and sanitary condition. Ensure cleaning takes place to these areas.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  12. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Bleach and soap was observed mixed together in the "sanitizer" bucket. Bleach and soap must not be mixed as the soap can inactivation the chlorine bleach. Ensure that these two items are separate and the chlorine bleach concentration is at 100 ppm.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Sanitizer was not available at the time of inspection for tables and counters. Ensure 100 ppm chlorine or 200 ppm QUATs is used for this purpose.
      • 1 Observation, Low Severity of Consequences : Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
  13. Monitoring

    1 infraction

    • 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths were not being stored in sanitizer solution between use. A resource document will be provided with this report that outlines acceptable food contact surface sanitizer procedures.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.

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