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Jakes Pub & Grill

365 Hwy 97 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday11:30 AM–1 AM
  • Monday11:30 AM–10 PM
  • Saturday11:30 AM–1 AM
  • SundayClosed
  • Thursday11:30 AM–10 PM
  • Tuesday11:30 AM–10 PM
  • Wednesday11:30 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jakes Pub & Grill has been inspected 3 times by Interior Health Authority since March 3, 2025. The most recent inspection, on April 14, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 April 14, 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 2 times across 2 separate inspections, most recently on November 6, 2025. 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 once on November 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 6, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: The flooring has been replaced, but a small section at the entrance of a new crawl space needs to be adequately cleaned, sanitized and sealed so that food debris does not get trapped.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: The prep-cooler was operating at 10°C. The operator noted that the cooler has been broken for awhile and is waiting to be fixed. Corrective Action: Fix the cooler and ensure it is maintaining a temperature of 4°C or colder at all times. This cooler must not be used until it is fixed and maintaining temperature. If the cooler can't be fixed then it must be replaced with a functional cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips were not available at the time of the inspection. Corrective Action: Acquire sanitizer test strips and ensure that the sanitizer is being mixed at the appropriate concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Mechanical dishwasher was broken at the time of the inspection. Corrective Action: Fix the mechanical dishwasher. F2.3B: The 2-compartment sink is not accessible as the the dishwasher is blocking off the second compartment. Please note all dishware must be sanitized with a food safe approved sanitizer. Corrective Action: Relocate the dishwasher to a new location in order to guarantee both compartments are accessible. This is especially critical when the dishwasher is broken. F2.3C/D: The facility did not have any sanitizer solution available at the time of the inspection. Corrective Action: Mix sanitizer solution and ensure it is ready and available at all times.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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: The following was noted during the inspection: • Build up of food debris and grease was noted on multiple surfaces, equipment, and utensils. • Loose tiles/broken tiles in the kitchen. Corrective Action: Appropriately clean and sanitize all surfaces, equipment, and utensils. Repair or replace the tiles. F2.5G: Raw meat in the walk-in cooler was siting on the shelf above ready-to-eat food items. Corrective Action: Re-arrange the cooler and ensure that all raw meat products are kept separate from the ready-to-eat food products. This can be achieved by ensuring the raw meat products are either kept on their own shelves or stored on the bottom shelves below the ready-to-eat products.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Paper towel was not present at the handwashing sink at the time of the inspection. Corrective Action: Ensure paper towel is available at the handwashing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Line cooler is broken. The operator advised the EHO that the cooler is getting fixed.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Alan Cartridge

    Came here for dinner after an out of town work day. Had Jen as out waitress, she was very friendly, went out of her way to make me a special drink not on the menu because I don’t drink. The food was absolutely amazing and a good price.

  • Anthony Aleksic

    Service is great, food is great and fairly priced. Clean and plenty of parking. Definitely coming back

  • Zachary

    So, this review should be prefaced by stating that my SO and I arrived at Jake's about 9pm local. The establishment itself is pretty neat and unique. Decor is different in a good way. We sat down looking forward to a meal and the ambiance. As it turned out, the waitress, who was super polite btw, informed us kitchen closed at 9pm and there was no food, but that the bar was open. This was a Fri-Sat night... The look on our face must have prompted the waitress to follow this up and say, "oh, it's a small town, we close early, but the bar is open til 2am." Given the number of patrons still in the restaurant, and the lack of alternative eatery's local. It seems like a huge missed opportunity not offering food until later. Needless to say, bypassed Jake's this time. Hopefully we'll get a chance to stop back another day.

  • Cattlerustlin' Bob

    The food was good and the portions were very generous, the service was prompt and friendly. Prices were reasonable and menu had a decent selection as well as specials. We tried the daily special, Philly Steak and cheese sandwich that was good, "off the chain", no, but was good. I would come here again if I in town.

  • Theflaming Phantom

    A wonderful place to stop for a drink and a bite. The owner was very kind and was willing to cook myself and my siginificant other some appies after the kitchen had closed as we were passing through after an 8 hour drive. Very kind of her and the food was great!

  • Alan Cartridge

    Came here for dinner after an out of town work day. Had Jen as out waitress, she was very friendly, went out of her way to make me a special drink not on the menu because I don’t drink. The food was absolutely amazing and a good price.

  • Anthony Aleksic

    Service is great, food is great and fairly priced. Clean and plenty of parking. Definitely coming back

  • Zachary

    So, this review should be prefaced by stating that my SO and I arrived at Jake's about 9pm local. …

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