Skip to content
Loading map…

Jiminy Crickets Daycare

1987 Haller St Lumby BC V0E 2G5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Contact details, hours and reviews from Google Maps

Inspection summary

Jiminy Crickets Daycare has been inspected 5 times by Interior Health Authority since November 1, 2019. The most recent inspection, on January 21, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on January 21, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 23, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 1, 2022. 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 2 times across 2 separate inspections, most recently on May 9, 2023. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on January 21, 2026. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Main fridge (5°C) • Infant room fridge (5°C) Corrective Action: Adjust or service both fridges so they maintain food at 4°C or colder (ideally 1-3°C). Any fridge that cannot hold ≤4°C on its lowest temperature setting must be replaced if servicing/repair is not effective.
      • 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): F2.1B: The thermometer in the main fridge is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in one fridge was measured at 8°C. Records indicate safe temperatures prior to the inspection. The unit may be defrosting. Corrective Action: If the temperature does not return to 4°C or colder, adjust the unit so food is held at 4°C or colder. The kitchen fridge was adjusted to address slight temperature variation. Continue to monitor twice daily.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some cutting boards are unsuitable or in disrepair. Corrective Action: Discard the items identified. Replacements must be intact, non-absorbent, and easy to clean (e.g. hard plastic).
      • 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

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Store in an accessible location at the premises.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food stored in the following coolers measured above 4°C: • White reach-in cooler (6°C) • Small bar cooler (10°C) • Steel reach-in cooler (12°C) Corrective Action: Adjust, repair or replace coolers so food is maintained at 4°C or colder. In the meantime, recommend that parents include ice packs in lunches and ensure lunches stored onsite above 4°C are held for no longer than 4 hours before consumption. Where possible, transfer some food to the unit measured closest to 4°C, but do not overstock coolers. Note: Avoid storing potentially hazardous food on cooler doors. Keep dairy, meat, and other hazardous products towards the back of each unit.
      • 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): F2.1B: Observed inaccurate thermometers in each cooler. Corrective Action: Obtain three new NSF certified refrigerator thermometers and place in each cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Sanitize cycle for domestic mechanical dishwasher (NSF certified) is not used consistently. Corrective Action: Run the sanitize cycle for the domestic dishwasher on every use. F2.3B: Sanitized items are set on cloth towels to air dry. Towels absorb moisture and contaminants. Corrective Action: Obtain a dish rack made of smooth, non-absorbent, easy to clean material for air drying dishware and utensils. Note: Maintain bleach sanitizer solution at 200 ppm chlorine for use on food contact surfaces (5 mL bleach per litre water).
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Temperature monitoring logs are not maintained for all coolers. Corrective Action: Keep temperature logs for all three coolers on the premises.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available onsite at time of inspection. Operator to obtain test strips to verify concentration of bleach solution used daily to ensure effective sanitization.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

Nearby inspected facilities

Own this business? Add a badge to your website