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Top Jimmy's Canoe Beach Cafe

7720 36 St NE Salmon Arm BC V1E 2A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Top Jimmy's Canoe Beach Cafe has been inspected 6 times by Interior Health Authority since July 11, 2018. The most recent inspection, on September 22, 2026, found no infractions.

5 of 6 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on July 11, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 11, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 July 11, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 11, 2018. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  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): Both hotheld gravy and chilli were at marginal temperatures of 58-59°C. Units were turned to a higher setting at the time of inspection. Corrected during inspection. I did not request product to be reheated to 74°C as deviation was minimal. Typically reheating to 74°C would be required should the product be held within the danger zone for less than 2 hours and discarded if for more than two hours --please refer to your food safety plan. Hotholding temperatures must be monitored and ideally documented. I recommend checking hotholding temperatures at 1-2 hour intervals so that necessary corrective actions can be taken as needed.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1. Chilli and gravy are two products that are made in advance and cooled. The former is frozen and the latter is refrigerated. The cooling process for chilli was reviewed to be portioning cooked batch from the pot into ziplock bags for cooling in the freezer and frozen storage. The cooling rate of this method does not seem to have been verified and I expressed some concerns with the use of plastic bags for the storage of hot products. Currently the premises does not have readily available ice to create an ice bath to assist in cooling, however ice can be purchased or an ice maker can be purchased. I will be providing a document by email that describes approved methods for cooling that precedes a cooling log to help you verify your cooling method(s) for both the chilli and gravy. As the gravy is made from powder, it is preferable to just make this product fresh on a daily basis. Please revise cooling methods to address the concerns discussed. 2. As chilli/gravy are prepped in advance and reheated for hotholding, it has already transitioned through the danger zone twice prior to serving. Do not retain any leftovers under this circumstance. Should a freshly cooked batch be placed in units for hotholding, leftovers can be properly cooled for later use. Please review your food safety plan for any items made in advance as they do not currently reflect the true processes described.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Handwashing was observed, but not immediately after handling raw animal protein. Please note that it is important to wash hands immediately after handling any raw animal protein prior to touching anything else (eg. cooler lid, buns). The wax paper separating hamburger patties are in contact with raw meat and must be considered contaminated. This was reviewed with the operator at the time of inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for the quat sanitizer is not available. Please obtain test strips in order to ensure sanitizer concentration is being used at the required concentration of 200ppm. An online resource for strips will be provided by email. You can also check with you chemical supplier.
      • 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): 1. Raw animal proteins are best not placed at the insert level of the prep fridge beside ready-to-eat burger toppings. Although the container is covered, it is still preferable to have raw animal proteins within the lower refrigeration compartment, away from or below any ready to eat ingredients. 2. Sanitizer solution for wiping cloth in the back kitchen was low at 100ppm. Required concentration is 200ppm. Front end was fine. Please ensure solution is changed as often as necessary to maintain adequate sanitizer concentration (typically every 2 hours depending on extent of use) . Level of sanitizer solution must immerse cloths. Operator expressed that this procedure will be improved. This will be considered corrected. Please update your sanitation plan to reflect wiping clothes considerations if they are not already within the plan. 3. Select light tubes are missing end caps. Please install end caps.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.

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