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Yuna's Table

800 Northwest Blvd Creston BC V0B 1G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Yuna's Table has been inspected 3 times by Interior Health Authority since May 13, 2025. The most recent inspection, on May 14, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on May 14, 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 once on May 14, 2026. 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 May 14, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on November 19, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher recorded 0ppm of chlorine with both facility and EHO test strips. Upon investigation, the sanitizer bucket connected to the dishwasher was empty. The employees on site obtained a new sanitizer bucket and the dishwasher recorded at 75ppm chlorine. Corrected during the inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Stand up freezer was observed to have a large accumulation of ice in the door and on the shelves which could contaminate food products. A defrost cycle is required.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station in the bar/bubble tea service area requires paper towel for drying hands as employees are currently using a reusable cloth to dry hands. Reusable wiping cloths that are left damp may harbor bacteria and lead to potential contamination.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauce in hot holding unit recorded at 41 degrees Celsius at the beginning of the inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat in packaging was being stored on a shelf above ready to eat vegetables in the refrigerator near the grill. Storing meat above ready to eat foods increases the risk of potential cross contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. 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 is being used for dry storage. The large hole in the floor of the cooler that was noted during the previous inspection was unable to be seen as the floor was covered with a carpet with wood pallets stacked on top if it. Carpets may harbor bacteria and are not easily cleaned.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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