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Two J's Cafe

324 Archibald St Kimberley BC V1A 1M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Two J's Cafe has been inspected 17 times by Interior Health Authority since February 28, 2013. The most recent inspection, on June 3, 2026, recorded 1 infraction.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 5 times across 4 separate inspections, most recently on November 15, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on June 3, 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 3 times across 3 separate inspections, most recently on November 6, 2025. 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 October 10, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 6, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

17 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Various harder to reach areas throughout the kitchen require deep cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • 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): In house canned HP Sauce was observed in the retail side of the facility. This product is likely a low risk product as it is vinegar based. A food safety plan specific to the item is required to be created and reviewed by Interior Health and shelf stability testing from a private laboratory is required. Further information and resources will be in the email with this inspection report.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The mechanical dishwasher was not achieving 71 C at the dishes during the sanitizer cycle as required. The operator will be implementing manual sanitizing of the dishes in the dishwashing sink using 100 ppm chlorine bleach solution and a 2 min air dry. The dishwasher is also not draining properly. A service technicians contact was located at the time of inspection and the operator indicates they will reach out to them immediately.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Muffins were observed uncovered on the front counter. All food products must be protected from possible contamination. Please relocate or cover the muffins to protect them from possible contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Monitoring test strips missing. Chlorine test strips must be available to check chemical sanitizer concentrations; minimum 50ppm, recommended 100-200ppm chlorine.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer solution was measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50 ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigeration unit holding potentially hazardous foods were displayed at 8.7 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Clean in place mixer was not clean and sanitized after using. All food contact items must be cleaned after each use to prevent the spread and growth of pathogens.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler measured at 7 degrees C. Operator mentioned that due to the lunch hour rush, the walk in cooler is slightly warm.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food items such as chicken, ham and pies are uncovered in the walk in cooler.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): A pack of ground beef observed to be thawing at room temperature. Ground beef measured at 2 degrees C.
      • 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): Cleaning is needed in areas such as around the prep cooler, dishwasher, meat slicer, and underneath the deep fryers.
      • 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): The handwash sink in the kitchen does not have hot running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  11. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler holding meats noted at 8 degrees C at the back of the cooler. Fridge temperature fluctuating depending on location of the fridge. Fridge temperature on the east side noted at 3 degrees C. Operator instructed to move non-PHFs such as whole fruits and beers and place meats and other hazardous foods to the side where it is keeping at below 4 degrees C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  12. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Crumbs and/or breaded material was seen covering a magnetic knife holder holding knives. Operator cleaned the knife holder during the course of inspection. This was corrected during inspection.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Main handwash station in the kitchen did not have soap in a dispenser. Employee agreed to find a soap dispenser for the handwash station.
  13. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): A large cut of ham and roast beef observed to be cooling inside the walk-in cooler at the time of inspection and were measured between 25-30C. The cooling process was not monitored. Ensure potentially hazardous foods are being cooled from 60C to 20C within 2 hours and from 20C to 4C or less within the next 4 hours. Options for rapidly cooling large cuts of meat include cutting them into smaller portions. A cooling logsheet was provided to help monitor the cooling process. Please ensure to monitor the cooling process to ensure the cooling method is adequate.
      • 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.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan was not available on site at the time of inspection. Please locate the Food Safety Plan and ensure it is available on site to be reviewed and implemented by staff.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

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