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J's Cafe UBCO

UNC 113-3272 University Way Kelowna BC V1V 1V7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

J's Cafe UBCO has been inspected 2 times by Interior Health Authority since February 6, 2024. The most recent inspection, on December 8, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 2 separate inspections, most recently on December 8, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 across 2 separate inspections, most recently on December 8, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 6, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 6, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed potentially hazardous food items/ingredients loaded too high/above load levels in the upper section of the prep table refrigerator, including meat balls, chicken and egg patties. Temperatures of improperly loaded ingredients were measured as high as 11deg.C - these items were discarded by facility manager at the time of inspection. Please follow-up on changes to loading practices in the upper section of this prep table refrigerator, including adhering to load levels, ensuring that there are no missing inserts to enable proper air flow below insert containers and, temperature verification using a probe style thermometer and recorded on temperature log sheets. Ensure that PHF is stored and maintained under refrigeration at 4deg.C or less.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigeration units were missing thermometers and a probe thermometer was not in use onsite. Temperature monitoring records were not being maintained. Please ensure that all refrigerators are provided with thermometer(s) inside the unit & please restart temperature monitoring records for refrigerators, freezers and hot holding (ie. rice). Please also provide & utilize test strips for the selected hard surface sanitizer (ie. chlorine).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No premixed sanitizer solutions were available onsite at the time of inspection and accordingly, food contact surfaces were not being cleaned and sanitized in accordance with sanitation standards. Please ensure that sanitizer solutions are mixed at the beginning of a shift, changed routinely and used to sanitize food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please complete a deep cleaning of floors (ie. underneath/behind equipment) and some kitchen equipment (ie. refrigerator shelves, freezers). Please ensure that all storage is off the floor on shelving that is 6" off the floor.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front display refrigerator was observed operating at 10deg.C (as referenced from an internal thermometer). Potentially hazardous food (PHF) temperatures within this unit were measured as high as 8.5deg.C. Please discontinue use of this refrigerator for storage of PHF until it is repaired and able to maintain PHF at 4deg.C or less. Potentially hazardous food (including egg, cheese, RTE meat and dairy based dressing) were measured at temperatures as high as 13deg.C in the upper section of the small kitchen prep table refrigerator. Food inserts were observed overloaded (above insert load levels), inserts double stacked, spaces between inserts and the upper unit cover being left open when not in use. Some temperature abused PHF items were discarded by staff at the time of inspection. Please revise food storage practices in accordance with manufacturer and industry standards to ensure that PHF are maintained at 4deg.C or less. Please ensure that temperatures of food in upper inserts are verified using a probe thermometer 2X daily.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed two different types of cooked pasta/noodles left out on the back counter for a prolonged period without proper processes in place for cooling of these PHF items to within the cooling standard, including insufficient space within the overloaded double door refrigerator to support cooling. Please also note that the prep table refrigerator under high use is not adequate to cool advance prepared food. Please post a food safety plan update that identifies expected practices/procedures for cooling of advance prepared food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were missing from some refrigeration equipment. Refrigeration & PHF temperatures were not being monitored/verified and thermometers were not provided inside some refrigerators. Please ensure that thermometers are provided inside all refrigerators and that a probe thermometers is available/in use for verifying temperatures of PHF stored within upper prep table refrigerators. Please re-start daily temperature monitoring records to ensure that temperature/refrigeration issues are identified and corrected.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions were not available/not in use for routine cleaning of food contact surfaces. Please ensure that properly mixed sanitizer solutions are available and in use at all times during operation for routine use on food contact surfaces and for storage of cleaning cloths in continuous use. The back 3-compartment sink was observed full of dirty equipment to be washed while at the same time, food adjacent to the sinks was left out on counter tops. Please ensure implementation of proper warewashing practices where sinks are maintained with wash water (1st compartment) and sanitizer (3rd compartment) while washing food equipment and, that the back sink area is clean and organized prior to processing food on the adjacent counter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The back of kitchen floor was observed with a build-up of organic filth. The double door refrigerator was observed disorganized and cluttered. Please clean the kitchen floor and clean/organize the interior of some refrigeration equipment.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The front hand washing sink was blocked by containers of food ingredients used in the preparation of menu items and, the basin itself was cluttered with dirty food preparation equipment. It was also noted that a drain line for an adjacent machine was installed within the upper basin/drain of this hand sink. Please provide additional counter space at the front preparation/service area that will enable the hand washing sink to remain unblocked and available at all times during operation. Please relocate the drain line so that it no longer discharges into the upper basin of the hand washing sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please retrain staff on proper hygiene for safe food handling, as well as, proper temperature control and handling of potentially hazardous food.

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