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PJ's Family Restaurant

202-360 Trans-Canada Hwy Salmon Arm BC V1E 1B5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

PJ's Family Restaurant has been inspected 8 times by Interior Health Authority since October 29, 2019. The most recent inspection, on March 24, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 7 times across 5 separate inspections, most recently on March 24, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5 times across 5 separate inspections, most recently on March 24, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2, 2022. 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 once on April 23, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on April 23, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

8 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for QUAT sanitizer. Ensure test strips are available for every chemical sanitizer used on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Corrected during inspection: Frozen chicken breasts were observed thawing at room temperature. All potentially hazardous foods must be thawed in a manner that prevents bacterial growth (i.e microwave, overnight in refrigerator or under cold running water).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Deep freezer walls were covered in cardboard, unsanitary practice. Repair or replace deep freezer so that walls are easily wipeable and non-absorbent. Some hard to reach areas of meat slicer had dried on food. Ensure meat slicer is properly cleaned and sanitized after each use. Shelving under meat slicer requires more frequent cleaning. F2.5G - Meat products stored above ready to eat foods in the walk in refrigerator. Ensure all ready to eat foods are stored above meat products to prevent contamination. F2.5K - Scoops for dry products were stored in the product themselves. Ensure scoops are stored in a manner that prevents contamination of food products (i.e scoop handles always stored upwards, store scoop handles outside of products bins)
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  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): - walk in cooler's walls, ceilings and shelves require cleaning - janitorial basin still lacks back flow preventer. I showed owner a photo of this device and showed him where it should be. - dry storage bins unclean, and some damaged. Please clean prior to refilling each time, and replace damaged bins.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - Walk-in freezer at -4C, and should be reduced to -18C. Their temperature log indicated Feb 1 @ -6C and Apr 13 @ -3.5C. Please verify whether this is defrost cycle or not working. - Moffat cooler in front service area at 10 C, reduce to below 4C
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): There was soup made this morning (cook unsure of time), and most was put in steamtable (good) but some was placed on counter to cool and was 24C (advised to discard). Hot products should be moved to cooler after no longer than 2h of cooling at room temperature and then cooled to 4C within no more than another 2h.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Proper hair control must be exercised in all food prep areas.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is still no backflow preventer on the janitorial basin. Please install this immediately, and remove all of the hoses from this faucet in the meantime. If this is not corrected immediately then an order and/or ticket may be issued.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - line prep cooler (beverage air) was at 15 to 17C, discontinue use until repaired - line prep cooler (M3) at 2C, good - walk- in cooler at <4C and freezer, good
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk in cooler refrigeration unit leaking - walk in freezer refrigeration unit leaking - knives on cooking line being stored between equipment where its not sanitary
  5. Monitoring

    0 infractions

  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): There were several coolers and freezers that were not cold enough: In the kitchen, large line prep cooler at 9C, small line prep cooler at 11C, and walk-in freezer at -12C (and gauge not working). In front service area, hamilton beach cooler at 11C, ice cream freezer at -11C, moffat upright freezer at -10C, and dining display cooler at 8C. All freezers are to be below -18C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The kitchen staff were uncertain on reheating requirements.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): More importantly, it is important for you to monitor and log your cooler/freezer temperatures, sanitizer concentrations, dishwasher sanitizer on a daily basis. And to check temperature on reheated foods (e.g., hollandaise, gravy) to verify they reach 74C and are held above 60C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The dishwasher had 10 ppm chlorine, but requires a minimum of 50ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is no backflow prevention device on the janitorial basin, this was also cited in June 2022.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No chlorine or QUAT sanitizer test strips available. Cannot verify adequate level of sanitizer for use on food contact surfaces. Corrective action: Acquire test strips for all chemicals used on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Excessive accumulation of grease and debris behind flat top. Grease accumulation on plate storage shelf above cook top. Corrective action: Increase cleaning behind cook top and of shelf above cook top. Update the facility Sanitation plan to include increased cleaning frequency of these areas. F2.5C - Wiping cloths in continuous use left out counter. When moist and not kept in a sanitizing solution at an adequate concentration, clothes may allow for pathogen growth that could contaminate food contact surfaces. Corrective action: • Submerge continual use wiping clothes in 200ppm QUAT or chlorine solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use F2.5G - Cooked bacon stored on top of egg carton which is stored on top of the cook top. Egg carton may transfer contamination to ready to eat bacon. Corrective action: Store cooked bacon in a manner that prevents contamination, use a container that can be easily cleaned and is safe to store on top of cook top (i.e steam pan) F2.5G - Flour and sugar bags stored directly on floor in dry storage room. Vegetables stored on floor of walk in refrigerator. Corrective action: Store all food products in a manner that prevents contamination. All food must be stored at least 6 inches off the ground. F2.5K - Scoop for bulk dry goods stored in product, reaching for scoop may transfer contamination from hands to product. Corrective action: Store scoops for bulk dry goods outside of product No backflow prevention device on mop filling sink. Corrective action: Install a backflow prevention device (i.e Hose bib vacuum breaker) on mop filling sink to prevent back siphonage into potable water supply.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3 - No current Food Safety Plan on site. Corrective action: Develop and maintain an up to date Food Safety plan to keep on site. Please send a copy of your Food Safety Plan for approval following completion.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
  8. Monitoring

    5 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Cooks not aware of probe thermometer to verify cooking temperatures. Ensure all cooks are aware of where the probe thermometer is kept and they use it intermittently to verify cooking temperatures.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Sausage hot holding ≤60°C Cook stated that they would be used within approximately 20 min. Any foods between 4-60°C must be discarded after 2 hours. Top of prep coolers above 4°C, bottoms acceptable. Inspection at busy time and lids had been up for a while. Keep lids closed as much as possible, switching to stainless steel inserts (from plastic) may help with the temperatures. Soup hot holding temperatures acceptable but borderline - ensure hot holding is kept at ≥60° at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips for bleach sanitizer. Some strips provided for operator
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher not reaching acceptable sanitizing temperature. Instructed owner on how to sanitize all dishware in a bus bin filled with 200ppm bleach solution. 1 tbsp bleach to 1 gallon of water. Dishes must be fully submersed for a minimum of 2 minutes and then air dried.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Multiple wiping cloths left out on counter. Wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. Scoops being stored in the dry goods bins - scoops should be stored in a sanitary fashion, preferably in a container outside the bin. Alternatively, can be stored in the bin if the handles are always kept pointing upwards so hands do not touch the food when scooping.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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