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24th Avenue

3605 24 Ave Vernon BC V1T 1L7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

24th Avenue has been inspected 6 times by Interior Health Authority since September 3, 2013. The most recent inspection, on October 2, 2025, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 October 2, 2025. 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 once on June 23, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on October 2, 2025. 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain test strips for chlorine, and should you return to Quaternary ammonium (Quat) sanitizer, obtain the correct type (Hydrion) for the Quat that's in chemical storage. EHO provided several chlorine test strips.
      • 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): The Windex Antibacterial Disinfectant is not a practical product to use, as you require 10 minute 'wet' contact time on surfaces, and requires a fresh water rinse thereafter, to ensure safe for food contact surfaces. Also, scented products are not to be used. *Return to unscented household bleach, or the concentrate Quat sanitizer in storage. Follow correct manufacturer's procedures for mixing dilution, and monitor with test strips to ensure correct strengths. The high temperature dishwasher sanitizing temperature is good. EHO provided daily monitoring log for the dishwasher and sanitizer for bottles or pails.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for surface sanitizer. Corrective Action: Obtain sanitizer test strips from janitorial supply store. Use test strips to ensure proper concentration of sanitizer solution (ex. 200 ppm Multi-QUATs).
      • 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): No temperature or maintenance logs available for dishwasher. Corrective Action: Have the mechanical dishwasher checked on a regular basis to ensure proper functioning (i.e., reaching sanitizing temperatures). Sanitizer not changed or checked. No test strips available to ensure concentration (ppm) of sanitizer. Overtime, sanitizer dissipates from the solution and therefore must be checked and/or changed regularly. Corrective Action: Use sanitizer test strips to check concentration of sanitizer solution daily. Test or change sanitizer solution on a regular basis to ensure proper concentration (ppm). Note: Sanitizer solution bottle expires March 2022.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The cooler that the residents use for their use had a temp of 8C and must be maintained below 4C Lower temp of cooler immediately. All other coolers are below 4C Items are thawed in the cooler on the bottom shelf : Excellent
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): CONVENTIONAL RESIDENTIAL DISHWASHER MUST BE REMOVED AND REPLACED WITH A COMMERCIAL DISHWASHER OR A RESIDENTIAL DISHWASHER THAT IS NSF 184 CERTIFIED.
  6. Monitoring

    0 infractions

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