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Abbeyfield Houses of Vernon Society

3511 27 Ave Vernon BC V1T 1S5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

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5.0 / 5 (2)

Contact details, hours and reviews from Google Maps

Inspection summary

Abbeyfield Houses of Vernon Society has been inspected 6 times by Interior Health Authority since February 2, 2016. The most recent inspection, on January 27, 2025, recorded 2 infractions.

1 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, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 times across 5 separate inspections, most recently on January 27, 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 6, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 2, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on June 6, 2017. For example: 1 - Does the operator have a valid operating permit or approval to operate?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 6, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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): F2.1 (1) Available QUATs sanitizer test strips had expired. Corrective Action: (1) Obtain and use test strips to determine concentration for each sanitizer used.
      • 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): F2.3 No sanitizer was available for use. Corrective Action: F2.3 Ensure sanitizer is available and is at acceptable concentrations at all times of operation. For example. 200 ppm QUATs solution or 200 ppm Chlorine Bleach solution.
      • 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 onsite. Corrective Action: Obtain appropriate test strips for surface sanitizer (Ex. QUATs test strips for QUATs solution). Test or change sanitizer in spray bottles daily to ensure proper concentrations (ex. 200 ppm QUATs or 200 ppm Chlorine Bleach). Probe thermometers available onsite. Looking into new, more accurate ones.
      • 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): Expiry date on surface sanitizer not readable. Corrective Action: Ensure sanitizer is current. Ensure sanitizer is at acceptable concentrations at all times of operation. Ex. 200 ppm QUATs solution or 200 ppm Chlorine Bleach solution. 200 ppm Chlorine Bleach solution equals 5 ml of 5.25% Bleach to 1 L of water.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler temps must be monitored and documented in daily operations log. All cooking temps of proteins ie. meats, must be measured with a probe thermometer to ensure an internal temp of a min 74C and documented in daily operations log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The quats concentrate used to produce quats solutions is expired. Ensure a new container of quats concentrate is acquired to perform sanitizer spray bottles. NOTE : a new NSF 184 dishwasher has been installed thus dishwashing requirements are now compliant. Quats sanitizer spray bottles had 400ppm quats solution.
  5. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): White kitchen cooler was 7C and needs to be maintained below 4C. Ensure all coolers have NSF thermometers are are monitored and documented on a daily basis . All other coolers were below 4C. Items are thawed in coolers.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Domestic dishwashers present in the kitchen must be removed and NSF 184 dishwashers must be installed as domestic dishwashers are not an approved warewashing device. Quats dispenser has been installed and verified to dispense 200ppm quats solution. Separate cutting boards are used for raw meats and ready to eat items.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Food premise permit has expired and must be addressed immediately.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): All coolers require NSF thermometers and non-NSF thermometers must be removed. Overall maintenance, operation and cleanliness is excellent : a very well operated facility.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan is required .
  6. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The domestic dishwashers ( 2 ) on site are not commercial units or domestic NSF 184 units and will need to be replaced by February 2017. The sanitizer spray bottles had 200ppm Cl solution as verified by test strips.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator will have to apply for a food premise permit.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
      • Observation(s): Operator will have to apply for a food premise permit.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure one of the basins in the two compartment sink is available for handwashing at all times and has a permanent dispenser of liquid soap and paper towels.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is required.

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Reviews

Reviews provided by Google Maps
  • Tina Kealey

    Wonderful place to live, been here almost five years.

  • Tina Kealey

    Wonderful place to live, been here almost five years.

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