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Jennifer Chocolates

91 4 Ave NW Nakusp BC V0G 1R1 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Jennifer Chocolates has been inspected 7 times by Interior Health Authority since August 6, 2015. The most recent inspection, on October 13, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 23, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on August 6, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on July 20, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 23, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for bar freezer. Cooler and freezers measured to be at the appropriate temperatures. Ganache centres are frozen and thawed prior to dipping. Home made ice cream made onsite for new drumsticks (waffles cone dipped in chocolate, ice cream and chocolate and nuts on top).
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. New fluorescent lights in the kitchen area are missing shatterproof bulb tube guards.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  6. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17.7 Operator has submitted new food processor food safety plan - EHO to review and approve. Effective March 26, 2016 all food processors are required to have their own food safety plan and sanitation plan. The Ministry of Health has developed a set of workbooks for operators on how to write a plan, along with templates and examples of plans for dozens of different food types. Materials are available on the Ministry's website. http://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18.4 Operator has not submitted the new food processor sanitation plan. Provided new sanitation plan information and template at the time of inspection. Effective March 26, 2016 all food processors are required to have their own food safety plan and sanitation plan. The Ministry of Health has developed a set of workbooks for operators on how to write a plan, along with templates and examples of plans for dozens of different food types. Materials are available on the Ministry's website. http://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans
      • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.2 Accurate NSF certified thermometer required for cooler to monitor equipment and verify that it is able to maintain ≤4 °C. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any production periods, and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 9.1 Foods and food packaging materials are being stored on the ground. Please ensure all food and food packaging are stored a minimum of 6 inches off the ground to facilitate proper cleaning, identification of debris & pests and proper air circulation.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. 14.7 Food premises operations must be separate from incompatible areas and activities (i.e. it is to be separate from your personal spaces). 14.12 Daylight is visible on the latch side of the back door. Please install weather stripping along this edge to prevent the entry of pests.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
      • 14.12 - The premises must be protected against entry of pests.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18.1-18.3 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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