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Jungle Mania

2450 10th Ave NE Salmon Arm BC V1E 2S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jungle Mania has been inspected 2 times by Interior Health Authority since April 12, 2024. The most recent inspection, on January 14, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 January 14, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on April 12, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 14, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The commercial dishwasher has been removed and replaced with a small countertop dishwasher (brand: Airmsen). Dishwashers used in a food premises should be commercial grade. Commercial dishwashers allow monitoring of temperatures at the dish surface and can run cycles much faster than residential-type dishwashers, making them more suitable and sustainable for food premises operations. Install a commercial-grade dishwasher or a three-compartment sink for dishwashing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Water at handwashing sinks within the facility (including washrooms) did not become hot despite running the taps for an extended period of time. Handwashing stations must provide hot and cold, or pre-mixed warm, running water at a temperature of at least 38 °C through a mixing valve or combination faucet. Conduct the necessary repairs to ensure that water is properly supplied to handwashing stations.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Any changes to the facility within the food service area (e.g., removal of a commercial dishwasher or sinks) must first be discussed with the EHO. Provide an updated floor plan.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine concentration measured at 0 ppm for the low temperature dishwasher. Chlorine concentration must measure at a minimum of 50 ppm at the dish surface to adequately sanitize dishes. Repair dishwasher to ensure chlorine concentration measures at 50 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was observed to be obstructed by a kettle. Handwashing sinks must remain accessible at all times to ensure that food handlers are able to practice proper hand hygiene. Ensure that the handwashing sink remains clear for convenient handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
    • 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. Food Safety Plan must be developed and kept on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is outdated. Sanitation Plan must be updated and kept on site at all times.

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