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Jeffers Fryzz JIII

156 Calgary Ave Penticton BC V2A 2T6 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Jeffers Fryzz JIII has been inspected 9 times by Interior Health Authority since February 8, 2013. The most recent inspection, on November 4, 2025, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on April 1, 2025. For example: 7 Are foods protected from contamination?

  • 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 1, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 1, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 21, 2023. 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 November 21, 2023. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, cheese curds stored in portable cooler observed at 6°C. Ensure the cooler is filled with a bag of ice to reach appropriate cooler temps (4°C or lower). Additionally have a thermometer placed inside the cooler for temperature logging.
      • 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): At the time of inspection, food scrapers stored in between fry unit and wall. Ensure food scrapers are stored in a clean container or sanitary manner.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, Chlorine sani-spray observed at 10 ppm. Ensure sanitizing strength reaches 100 ppm (chlorine).
      • 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): At the time of inspection, porous materials (cardboard) was placed underneath french fry holding unit. Change cardboard every week or whenever necessary.
      • 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.
  3. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - no hot water at time of inspection; please repair water heater and find alternate supply of hot water for proper hand washing - base of operation to be used for ware washing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - lower fridge by entry door needs to seal tight to frame; please repair
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certification for main and sole-charge food handlers
  4. Monitoring

    3 infractions

    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - adequately sized waste water tank still to be installed
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - waste water tank not yet installed; please ensure it is water-tight and vented in a sanitary manner
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is a heavy accumulation of food debris, grease, and grime in the general and hard-to-reach areas of the mobile. Facility needs a deep clean. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests and can contaminate foods.
      • 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.
  6. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mobile unit found not in condition which meets minimum sanitation standards. As discussed, cleaning/degreasing is required in almost all areas of the mobile unit as well as the refrigerator being used to store extra food.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Operator must resurface/replace food contact surfaces that are worn and require repair as discussed. Within 6 months, operator must properly resurface other rusted and worn areas throughout this unit. Further, a base of operation must be established for sanitary storage of extra supplies and, a 2-compartment sink installed for washing baking trays, etc that are too large for the mobile unit sinks.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available at the time of inspection. Operator must draft a food safety plan that identifies proper practices for thawing of fish, refrigeration temperatures, changing frequency for frier oil, etc.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator must formalize and implement a daily, weekly, and monthly sanitation plan and ensure that staff are following proper cleaning procedures.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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