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JJ Joy

101-1475 Fairview Rd Penticton BC V2A 7W5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

JJ Joy has been inspected 10 times by Interior Health Authority since October 24, 2018. The most recent inspection, on May 7, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 6 times across 5 separate inspections, most recently on May 7, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 times across 3 separate inspections, most recently on January 30, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 11, 2020. 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 January 30, 2024. For example: 4 Are proper freezing and thawing procedures followed?

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

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rat droppings observed on the shelves. Operator must consult with a pest control company & install rat traps for monitoring the pest activity.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must deep clean the food premises: shelves, storage containers, fridges, fryers, floors, washrooms, etc. The staircase leading to the upstairs storage area must be either cleaned or repainted.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator must cover food items or store food items in proper food packages and / or leak proof containers during storage in a fridge or a freezer. In a fridge, a soup container was stored at lower shelve without a lid / cover. Breaded chicken was stored on the upper shelve without being covered or wrapped. Operator was advised that repeated offenses may lead to charges.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw chicken must be thawed in the fridge and not at room temperature. Also, the operator must use proper containers and not in plastic bags to ensure raw chicken juice doesn't contaminate equipment and / or countertops. Freezing temperatures at or below -18C
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must do the following: - provide new wiping clothes and ensure adequate supply of wiping clothes, sponges, etc. - clean / replace spray bottles. All bottles must be labeled "Sanitizer", "Degreaser", "Windex" , etc. - clean / disinfect staff washroom, especially floors. - clean / disinfect kitchen (stoves, shelves, fridge, food containers, dishwashing sinks, discard any items that are not used in the restaurant operation). - clean / disinfect floors behind stoves and under equipment, walls.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator must ensure that all lighting fixtures in the food preparation area (kitchen) must have covers or light bulbs must be inserted in protective safety covers / sleeves.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The food preparation area is equipped with a two compartment sink and a commercial dishwasher. At the moment, one of two compartment sinks is used for food / equipment washing as well as handwashing. This is not acceptable. The operator must install a designated sink to facilitate handwashing. COMPLIANCE DEADLINE: July 30, 2024.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator must ensure that all foods are covered during storage to avoid cross-contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide chlorine test strips for measuring the sanitizing solution in spray bottles. Chlorine test strips can be purchased from the ZEP store located in Penticton.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must provide liquid handwashing soap and paper towels to staff washroom.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: No chlorine test strips available Corrective Actions: • Purchase chlorine test strips that can measure up to 200ppm to monitor the sanitizing solution
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Food in the freezer was being stored in black plastic bags Corrective Actions: • Discontinue use of storing food in plastic bags, ensure food is stored in food grade containers
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ensure raw foods are stored below ready to eat foods to prevent cross contamination leading to potential foodborne illnesses
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ensure that personal items or equipment not used is removed from the facility as there is an excessive amount of items upstairs
  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): High temperature dishwasher sanitizing at a minimum of 74°C on plate surface during time of inspection There is insufficient sanitizer concentration in the spray bottle labelled bleach which is used for cleaning food contact surfaces. Under 50 ppm during time of inspection for bleach
  10. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Overall storage is good Raw eggs observed to be stored above ready to eat foods Scoops submerged into dry foods
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility has monitoring supplies for coolers but will need test strips for sanitizer spray bottle to ensure concentrations are met.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Currently there are no pest issues in the facility. However, there is a large amount of personal items and unused items in the storage upstairs where food is stored.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher sanitizing at a minimum of 74°C on plate surface during time of inspection There is no sanitizer concentration in the spray bottle labelled bleach which is used for cleaning food contact surfaces. Operator has stated they change it once a week.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is still Raw wood in the facility beside the dishwasher.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels are missing from hand washing station at the food preparation area and at the staff washroom

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Andrea Flello

    Excellent Asian fusion and ribs!!! Weird combo, Excellent result. Out of the way from the main drag, but 100% worth a visit if you're craving tasty Chinese... or St Louis style ribs 😋

  • Jordan Bradley

    Welcome to a beautiful slice of South Korea in the Okanagan! Husband and wife restauranteur couple Tony and Sylvia first moved to Alberta for new opportunity and new beginnings. After about a year and a half of Tony working as Chef at Tony Roma’s the family wished to pursue the lakeside life here in Penticton. Opening as an Asian buffet and quickly becoming popular, the couple decided to reopen as a quaint a la carte option and focus on a wonderful foodie experience. The Korean inspired menu will impress and satisfy your Asian cravings with fresh, vibrant and authentic cuisine and some fusion items to add. One of our TOP favourite restaurants in the valley! Warm service, authentic cooking and great atmosphere! 🏆❤️ 🇰🇷

  • E SM

    Best spring rolls ever! Food was the tastiest I had. I wished I lived here to eat more often. Love the music and how kind everyone is that works here. Our server was wonderful, even if she was new. All the blessings to your business!

  • Rachael Hanssens

    Oh my goodness! I wish I could give more than 5 stars! This restaurant is sooo amazing,from the food to the workers. Honestly,I grew up on eating Chinese food and there is not many places that serve tasty dishes. And the staff were so welcoming. The servers were super,super busy,but always had a smile on their faces. Also,the taste of the food was beyond amazing. Best Chinese food I've had in years. Plus,they are of Christian faith which is very important to me. They left inspirational bible quotes.

  • Only-Way Cleaning Services

    We personally feel this was the most authentic food, taste and servings we have ever had. Most unique flavours. We ate here 2 nights in a row while in town, staff is great. Can’t wait to visit again

  • Andrea Flello

    Excellent Asian fusion and ribs!!! Weird combo, Excellent result. Out of the way from the main drag, but 100% worth a visit if you're craving tasty Chinese... or St Louis style ribs 😋 …

  • Jordan Bradley

    Welcome to a beautiful slice of South Korea in the Okanagan! Husband and wife restauranteur couple Tony and Sylvia first moved to Alberta for new opportunity and new beginnings. After about a year and a half of Tony working as Chef at Tony …

  • E SM

    Best spring rolls ever! Food was the tastiest I had. I wished I lived here to eat more often. Love the music and how kind everyone is that works here. Our server was wonderful, even if she was new. All the blessings to your business!

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