Just Delicious Bistro
A & B-9917 Main St Summerland BC V0H 1Z0 · Restaurant - Food Service
15 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must clean and sanitize the floors under equipment, work tables, and area behind stoves. Re-inspection on April 18, 2025.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All bottles containing chemicals (i.e. sanitizer) must be labeled.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sushi display unit temperature was at 9C. The operator must ensure that the unit is able to keep temperature at or below 4C. The operator must supply a working thermometer for temperature monitoring. Until the unit either fixed or replaced, the Operator can use ice packs as a temporary measure. Other cold holding units temperatures were at or below 4C
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): HANDWASHING Operator must educate and ensure that employees wash their hands. Food handlers must wash their hands before commencing work, each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. HAIR Operator must ensure that all employees involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats, a hair net or ponytail hair style. CLOTHING Operator must ensure that all employees in food preparation areas shall wear clean outer garments. If food preparation causes the clothing to become soiled, the clothing should be changed as necessary. Food handlers should have access to the uniform / aprons.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Operator must stop any manufacturing or sale of canned/ shelf stable products (e.g. fruit jams, etc) until the production process / food handling practices are reviewed by the Health Department.
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must stop the practice of storing a wiping clothe on top of cooked rice inside the rice cooker. It's a REPEAT INFRACTION that may lead to legal enforcement. Operator must develop procedures for washing & sanitizing & storage of wiping clothes used in the restaurant. Operator must ensure that washing and sanitizing practices of food contact surfaces are followed by employees to avoid cross-contamination. See more notes below. Operator must train staff in proper cleaning and sanitizing steps. Food handlers were not able to explain or demonstrate proper cleaning and sanitizing steps during inspection. Operator must ensure that all food items are stored in food grade containers and covered during storage (e.g. a flour bag stored on the floor).
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide chlorine test strips. The strips can be purchased at a ZEP Store located in Penticton. Operator must equipped all refrigeration units with working thermometers. Operator must buy a waterproof thermometer for monitoring dishwasher's sanitizing cycle temperature. The thermometer can be purchased on amazon. Operator must provide pH test strips to measure pH of cooked rice. The test strips can be purchased on amazon.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facilities are equipped with a two-compartment sink and a commercial dishwasher. Operator must ensure that the two-compartment sink is washed and sanitized BEFORE any dishes / utensils / equipment is washed. Operator must train staff in the two-compartment dishwashing method. Fact sheet is attached. Operator must fix or replace a dishwasher. Dishwasher hot water sanitizing cycle temperature must be above 71C. Operator must train employees in preparing chlorine sanitizing solution by mixing 1tsp of bleach with 1 liter of water. Operator must provide each food preparation area with a sanitizing bucket with a wiping clothe for sanitizing purposes. Operator must provide clean wiping clothes, dish sponges, brushes, etc. Operator must ensure that all cleaning supplies are stored in a designated area (e.g. in a cupboard under the sink) away from any food handling areas. Operator must ensure that all bottles containing any chemicals or water are labeled. MANUAL dishwashing or cleaning & sanitizing of FOOD CONTACT SURFACES, equipment, utensils should involve the following steps: i) removing gross debris from surfaces; ii) washing by applying a detergent solution to loosen soil and bacterial film; iii) rinsing with water to remove loosened soil and residues of detergent; iv) sanitizing by immersing or spray chlorine sanitizing solution and achieving contact time of 2 minutes. The sanitizing solution using bleach is prepared by mixing 1 tsp of bleach per 1 liter of water; v) air-drying. MANUAL washing of NON-FOOD CONTACT SURFACES i) removing gross debris from surfaces; ii) washing by applying a detergent or degreaser solution to loosen soil and bacterial film; iii) rinsing with water to remove loosened soil and residues of detergent; iv) sanitizing if needed. FREQUENCY OF CLENING a) Food contact surfaces of cooking equipment should be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b) Equipment that is used continuously at ROOM temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every FOUR hours (e.g., sushi cutting boards).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do a deep clean of the food premises. All equipment, shelves, walls, floors, walk-in cooler, front restaurant & retail areas, public washrooms, outdoor equipment and food storage areas must be washed and sanitized. All accumulated cardboard boxes, empty containers, personal items, broken or not used equipment must be removed from the premises. Operator must ensure that all outdoor food storage equipment is lockable and secured. Operator must ensure that waste management / recycling capacity is adequate for the volume produced on the premises. Operator must ensure that the outdoor restaurant backyard is cleaned & organized.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator must ensure that all food contact surfaces are made from easy-to-clean, non-absorbent materials. All areas where upgrades are needed will be further discussed with the Operator. Operator must stop using cardboard on food preparation tables as a way of collecting waste & grease. The food contact areas must be cleaned and sanitized as often as necessary to keep surfaces sanitary. It's a REPEAT OFFENSE that may lead to legal enforcement.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must have clearly designated handwashing stations. Handwashing sinks should: i) be located to allow convenient use by food handlers in the food preparation area, and in areas where workers are handling cash as well as serving food; ii) be accessible for the use of workers at all times; iii) not be used for purposes other than handwashing; iv) be provided with soap in suitable dispensers (e.g., liquid soap) and single-use hand drying devices such as paper hand towel dispensers, roll dispensers, or air dryers; v) be equipped with a sign which explains the proper handwashing procedures; and vi) be easily cleanable, and maintained in a clean and sanitary condition. Operator must post laminated HANDWASHING SIGNS, attached.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must develop and provide a copy of the Food Safety Plan that includes temperature monitoring logs.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must develop and provide a copy of the Sanitation Plan that includes cleaning schedules.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Mayonnaise was being stored on the counter. Operator promptly rectified this. Corrective Actions: • Ensure all potentially hazardous foods are stored at or below 4°C • Monitor and record cooler temperatures at least twice daily
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Food containers stored on ground Corrective Actions: • Store food up and off the ground
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Cardboard used to line shelves and store food on in the cooler. Towels also used on shelves Corrective Actions: • Remove cardboard and towels as they are not non-porous, smooth and easily cleanable surfaces
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The hand sink needs to be renovated as it can no longer be cleaned properly
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Hand sink area is no longer designed for safe food handling. This area needs to be renovated to ensure smooth surfaces and easily cleanable
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure that towels are not used to cover areas of the facility - all surfaces must be smooth, durable, and easily cleanable
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Hand washing station area needs to be renovated as the condition of that area is not suitable for a food premises operation.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature not monitored on a daily basis and documented
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station used for cleaning utensils
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood has been professionally serviced The dishwasher is leaking water onto the ground
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towels at 2 of the hand washing stations at the food preparation area that staff use
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Inserts in top of prep cooler found to be over 4 C. Items moved to bottom of unit. During busy times, please keep small portions on the top and return inserts into bottom of cooler.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Rinse cycle for mechanical dishwasher only reaching 63 at the dish.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 3 - Are proper cooling procedures followed?
- Observation(s): Large volumes of containers used for cooling process, operator agreed to use shallow containers with a 2 inch depth or ice water bath to cool foods rapidly.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): About 1 Kg of cooked imitation crab at 9 Celsius in the preparation cooler across from grill after being prepared over 3 hours ago and discarded at the time of inspection
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): About 1 Kg of cooked imitation crab at 9 Celsius after being prepared over 3 hours ago and discarded at the time of inspection
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- 4.3 - Do corrective actions match the plan?
- Observation(s): Cool broth in walk in cooler after reaches adequate temperature
- 4.3 - Do corrective actions match the plan?
- Monitoring
3 infractions
- 10.1 - Are foods on premises from approved food sources?
- Observation(s): Farm fresh eggs on site- removed during inspection. Head on packaged mackeraL FOR SALE TO PUBLIC- unmarked. Removed during inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): LEMON cleaner used for food contact surfaces are not sufficient for food contact surfaces. Bleach was replaced in all spray bottles. Poster left for operator.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): See infraction above.
- 10.1 - Are foods on premises from approved food sources?