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The JKL Goods

7108 1 Ave Ymir BC V0G 2K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The JKL Goods has been inspected 9 times by Interior Health Authority since February 27, 2013. The most recent inspection, on February 11, 2026, recorded 3 infractions.

5 of 9 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: Handwashing and staff hygiene, 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.

  • 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 3 times across 3 separate inspections, most recently on February 11, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 11, 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 February 23, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 20, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 11, 2026. For example: 2 Are proper pest control measures in place on the premises?

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.

9 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Professional should be contacted to discover where mice may be entering the building. F2.2C: Observed evidence indicating of the presence of mice (mouse droppings). Operator stated droppings were old (~3 months).
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All equipment, food, drink, etc., should be stored 6 inches off the ground to allow proper cleaning of the premises.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure paper towel is placed in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach/water sanitizer was too strong. please ensure bleach/water sanitizer concentration is maintained between 100-200 ppm. Verify with chlorine test strips to ensure correct level of concentration. This was corrected during the inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A dog bed and bowl was observed under the front counter. All food premises must be free of all animals unless permitted.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  6. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed sandwich prep table cooler containing potentially hazardous foods (eggs, deli meat, cheese, etc) maintaining temperatures of 10°C. Potentially hazardous foods stored in the danger zone (between 4°C and 60°C) can result in bacterial growth in the food. Asked staff on site to move potentially hazardous foods to a working cooler immediately. Sandwich cooler must repaired or replaced before it can be used to store such foods.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed a cat walking around in the kitchen. Animals are not permitted in the food preparation area as they may pose as a health hazard. Please ensure there is sufficient barrier between the food store/cafe and the upstairs living quarters so that the cat cannot freely enter the food premises.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No bleach was found in the bleach solution for the rag bucket. A minimum of 100ppm bleach must be in the bleach solution to ensure rags are sanitized when stored in the solution. Asked staff on site to change the bleach solution during inspection.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Only staff on site did not have FoodSafe training. According to the Food Premises Regulation, every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds a FoodSafe certificate. Additionally, current operators must redo their FoodSafe training as all FoodSafe Level 1 certificates now have a five-year expiry date. Any certificate issued prior to July 29, 2013 are valid until July 29, 2018.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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