Skip to content
Loading map…

Jaffray Pump & Pantry

1950 Hwy 3 Jaffray BC V0B 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jaffray Pump & Pantry has been inspected 11 times by Interior Health Authority since April 23, 2013. The most recent inspection, on April 13, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on July 14, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 14, 2020. 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 2 times across 2 separate inspections, most recently on January 14, 2020. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 February 13, 2019. For example: 6 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer spray bottle near the slicer was measured at 25 ppm chlorine concentration. Spray bottle sanitizers for chlorine should be between 100 - 200 ppm. Discussed with staff on site and provided ratio of bleach to water (1/2 tsp bleach to 1 L of water). Staff made up a new solution of spray bottle chlorine sanitizer and verified with test strips on site.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available for staff use. Chlorine concentration should be at 100 - 200 ppm. In the spray bottle near the meat slicer, the chlorine concentration was over 1000 ppm and would require a potable water rinse after use. Test strips are needed so staff can confirm the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Kitchen fridge holding potentially hazardous foods was measured at 7.8°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    3 infractions

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Renovations occurred without submitting plans for the proposed work. Please provide a layout of the new kitchen for record keeping purposes.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not able to be located by staff.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not able to be located by staff.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    4 infractions

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Renovations to expand kitchen currently underway. In future, please consult EHO prior to commencing renovations. A discussion on the new layout and a plan must occur in conjunction with the EHO.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not able to be located by staff.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not able to be located by staff.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No employee on site had valid BC FoodSafe Level 1 or equivalent training on site. No records have been provided regarding the operators FoodSafe certificate as in 2018 all certificates issued before 2013 are now considered expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Kitchen stand up refrigerator was not at 4 C or lower as required. At the time of inspection it was measured at 9 C. Potentially hazardous foods were moved by an employee to a different unit which was maintaining temperature. Ensure kitchen stand up refrigerator is repaired/serviced to ensure it is maintained at or below 4 C if potentially hazardous foods are going to be stored in it.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The 'kitchen refrigerator' was operating at 9 - 10 C. Discussed on site with manager to watch fridge and if the temperature does not reduce to below 4 C within an hour then turn down the temperature. If temperature cannot be maintained at or below 4 C then all potentially hazardous foods must be moved to a unit that is capable of maintaining temperature.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Noted that not all employees were performing the sanitizing step of dishwashing. Resource information given to the manager to use to discuss with all employees.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): It was observed that the main deli meat display cooler was at 8C. All potentially hazardous foods must be kept at 4C or colder. Keeping potentially hazardous foods sufficiently cold will prevent their spoilage and the growth of harmful pathogens. This was corrected during the inspection and all potentially hazardous foods were moved to the walk-in refrigerator.
  11. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website