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Jimmy's Pub & Grill

1418 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

Jimmy's Pub & Grill has been inspected 15 times by Interior Health Authority since August 28, 2013. The most recent inspection, on February 5, 2026, recorded 5 infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 7 separate inspections, most recently on February 5, 2026. 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 7 times across 7 separate inspections, most recently on February 5, 2026. 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 2 times across 2 separate inspections, most recently on June 28, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 5, 2026. For example: 3 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 once on October 2, 2015. For example: 14 - 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.

15 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw ground beef in a package was being stored in the walk in cooler on top of a sealed container of ready to eat pickles. The operator immediately removed the ground beef package from on top of the pickles and placed it in a shallow chaffing dish away from any other food items. Corrected during the inspection.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using a QUAT sanitizer for sanitizing food contact surfaces, and has an iodine glass dishwasher in the bar area. Facility has chlorine test strips on site, but no QUAT sanitizer test strips were able to be located. Iodine test strips were on site near the glass dishwasher, but the case is missing so employees are unable to verify what the concentration is.
      • 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): QUAT sanitizer used for food contact surfaces recorded at 0ppm during the inspection. After trouble shooting, the line connecting the sanitizer to the automatic dispenser was blocked. Once reconnected, a 200ppm solution was able to be dispensed. Corrected during the inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on site at the time of the inspection. Resources to develop a food safety plan will be sent to the operator with the inspection report.
      • 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 available on site at the time of the inspection. Resources to develop a sanitation plan will be sent to the operator with the inspection report.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using QUAT sanitizer for food contact surfaces. No QUAT sanitizer test strips available at the time of the inspection.
      • 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): QUAT sanitizer in both spray bottles recorded at a concentration less than 200ppm. QUAT sanitizer should be kept within 200-400ppm for adequate sanitizing.
      • F2.3A Mechanical dishwasher/glasswasher 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): Lettuce was being stored directly on metal rack in walk in cooler. As the metal rack may not be cleaned frequently, storing food this way may cause potential contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. QUAT sanitizer in both spray bottles recorded at a concentration less than 200ppm. QUAT sanitizer should be kept within 200-400ppm for adequate sanitizing. 2. High temperature dishwasher recorded at 54 degrees Celsius on the first cycle, then 49 degrees Celsius on second cycle. High temperature dishwasher was not able to meet the minimum requirement of 71 degrees Celsius for adequate sanitizing.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available on site. Information will be sent to operator for developing this document.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available on site. Information will be sent to operator for developing this document.
  4. Monitoring

    0 infractions

  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): Still waiting for parts for the Dish Washer
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Gauges not working properly
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dish washer gauge is not working
  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dish washer Dial (Rinse Cycle) not working properly.
  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer required in new prep cooler.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): New thermometer not working require working thermometer for Dish washer
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Daily temperature readings of coolers are required. Ensure the Daily temperatures are charted.
  12. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dish washer dial requires attention.
  13. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer are required in all coolers
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Glass sanitizer 0 ppm CL must be 50-100 ppm
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cover for lights are required
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Scott Howard

    Shantal was fantastic!! Sweet vibes and very welcoming. Food was awesome. Eating on the outdoor patio was a tremendous way to end our travel day. Highly recommend for all the right reasons.

  • Barry Brad

    Jimmy's Pub is our go-to stop every time our motorcycle group rides through Creston, BC — and it never disappoints. Great food, awesome atmosphere, and exactly the kind of place you want to wind down at after a long day in the saddle. It's become a true tradition for our group, and that says it all. If you're riding through Creston, don't miss it! If you're a fellow motorcycle traveller, check out our adventures at @BeyondThePavement-ADV on YouTube for more rides and favourite stops like this one.

  • Andreas Schwarzer

    We arrived about 4 pm for early dinner. Service started off good but dropped for some reason. Baked burrito was disappointing, the shell of the burrito was too thick with not enough filling. Patio is nice, but the noise from the road was way to noisy.

  • Dobbz

    We recently dined here while passing through town and had an outstanding experience, largely thanks to our server. Although she mentioned she was new to the restaurant, she provided top notch service. She was attentive, polite, friendly, quick to help us with recommendations and went the extra mile to make our visit special. Highly recommend dining here. Atmosphere is great, food is great and server is exceptional! Ask for Chantel if you get the chance.. Yah Mon!!

  • Karen B

    One of our favourite stops in Creston! Shantal made our visit extra special with her thoughtful, attentive service, even bringing extra napkins and water without us asking. The pulled pork sandwich and home-style cabbage roll soup were absolutely delicious. Great food, wonderful service, and always a place we look forward to visiting.

  • Scott Howard

    Shantal was fantastic!! Sweet vibes and very welcoming. Food was awesome. Eating on the outdoor patio was a tremendous way to end our travel day. Highly recommend for all the right reasons.

  • Barry Brad

    Jimmy's Pub is our go-to stop every time our motorcycle group rides through Creston, BC — and it never disappoints. Great food, awesome atmosphere, and exactly the kind of place you want to wind down at after a long day in the saddle. It's …

  • Andreas Schwarzer

    We arrived about 4 pm for early dinner. Service started off good but dropped for some reason. Baked burrito was disappointing, the shell of the burrito was too thick with not enough filling. Patio is nice, but the noise from the road was way to noisy.

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