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Jun Food

20-1320 Trans-Canada Hwy Kamloops BC V0E 2A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jun Food has been inspected 5 times by Interior Health Authority since January 24, 2022. The most recent inspection, on February 4, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 once on January 24, 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 July 24, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 July 24, 2024. For example: 4 Are proper 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 2 times across 2 separate inspections, most recently on July 24, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Sanitizer inside incorrectly labelled bottled - removed from bottle and moved into correctly labelled sanitizer bottle. • 1x wooden shelving unit had wasabi/food debris, staff to clean or remove if shelving cannot be cleaned.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • 1x incidence: staff member left sushi preparation work station and touched face with gloved hand, then went back to station without undertaking appropriate glove/hand washing hygiene (hand wash and replace gloves). Health Officer stopped staff member before starting preparation and instructed staff member to undertake appropriate gloved hygiene before starting preparation. Corrected during inspection. Operator to remind staff that gloves need to be changed and hands washed at appropriate time. Health Officer to supply reminder posters on this.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Crab noted to be thawing in standing water - must be thawed under cold running water or another approved method, such as in a fridge. Discussed with staff member at the time of inspection. RESOLVED.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit to Operate to be posted in conspicuous location for public viewing. Health Officer posted permit at the time of inspection. • Health Officer to update operator to remove old contact in system.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Daily temperature logs must be maintained for all cooler and freezer units to monitor for critical limits.

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