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Jim's BBQ Barn

9844 Hwy 5 Little Fort BC V0E 2C0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jim's BBQ Barn has been inspected 10 times by Interior Health Authority since February 6, 2013. The most recent inspection, on July 27, 2026, recorded 7 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 4 times across 3 separate inspections, most recently on July 27, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on July 27, 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 3 times across 3 separate inspections, most recently on June 26, 2018. 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 2 times on July 27, 2026. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 27, 2026. For example: 2 Are proper pest control measures in place on the premises?

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.

10 inspections

  1. Monitoring

    7 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handler was observed changing gloves often but hand hygiene was missed before donning new pair of gloves-CDI
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Please read the comments under F2.2 below ( lack of pest control to protect food from flying insects in premises)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NO thermometer for the fries freezer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A, B and C Flies observed in the indoor air environment and also noted that they land on exposed food and food contact surfaces glue strips (3) hanging from the ceiling are full of flies and need to be replaced (CDI- strips got replaced) the smoking ( hot smoke) trailer has a windows ( both left and right side) but the right side opening is not screened. (CDI screen for the right window got replaced) It is recommended that the back door be equipped with a Mars air door/ air curtain ( or similar air blowing device to keep pests out of the premises)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizing solution in sanitizing basin was checked and test yielded a result of <100 ppm ( manager stated they dilute the solution further which may account to the weak sanitizer concentration detected by t strip)-CDI- solution was drained and fresh newly dispensed solution was tested ( no add'l water was added to basin)
      • F2.3B Manual dishwashing procedure 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): Grease filters must be wiped clean to remove dust and grime from the baffles Prof servicing is overdue ( no decal found on the canopy of the exhaust system)
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): the trailer is not supplied with running water-CDI
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): san sol'n in the sanitizing basin of the three comp't sink was tested with Hydrion QT test strip ( test yielded a result of 0 ppm quats); basin was re-filled with fresh san sol'n ( 2nd test with the strip showed quats @ a concentration of 200-400ppm)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Operator must apply corrective action within 4 hours: pepper bun, samosa, and croissant( spinach-feta) items in hot holding cabinet have internal temps of 56-58°C ( internal temps as verified by EHO using Cooper thermometer)
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): NUTRITIONAL facts tables are not onsite for spinach feta croissant and ham&cheese croissant ( ingredient listings for both items contain the word "MARGARINE"); EHO unable to do calculation of Trans Fat content and therefore unable to verify if products meet the five percent (5%) restriction.
      • F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
      • F3.5C All other foods must meet the restriction of 5% trans fat or less of total fat content.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 4 sausage rolls being held in the cabinet ( not a hot holding unit) 44.4degC internal temperature Pepperoni wrapped in bread ( pig in a blanket) and smokies baked in a similar way-held at 54degC inside the display cabinet ( not a hot holding unit)
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Handwashing sink had been removed behind the hot holding cabinet / food preparation area
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink for exclusive use of foodhandling staff had been removed from food prep area
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  9. Monitoring

    3 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): no soap in dispenser in the handwash station
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): manager to ensure wiping cloths are stored in a bucket of clean sanitizing solution or are discarded when the cloths are dirty or after 1 use
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): samosas are stored at room temperature; manager to ensure cooked potentially hazardous foods ( phfs) are kept hot ( 60deg C or hotter internal temp)
  10. Monitoring

    0 infractions

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